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Acadiana Baws - learn me about ponce
Posted on 10/6/26 at 11:14 am
Posted on 10/6/26 at 11:14 am
Never had it, ashamed to say.
have heard the green is the bomb
line me out on where to buy, how to cook
tia
have heard the green is the bomb
line me out on where to buy, how to cook
tia
Posted on 10/6/26 at 11:25 am to DomincDecoco
Any Cajun Butcher shop will have it. It's really just a pork sausage stuffed in a Pig's stomach. You can eat just the sausage. Usually it's smoked first then brown it and make a light gravy and serve over rice.
Posted on 10/6/26 at 11:43 am to DomincDecoco
I buy mine from LeJuene's Sausage Kitchen in Eunice ... gonna cry when the finally close
brown, poke holes so it doesn't burst, caramelize the onions, make a brown gravy, cook slow and low, serve over rice
sweet potato stuffed
brown, poke holes so it doesn't burst, caramelize the onions, make a brown gravy, cook slow and low, serve over rice
sweet potato stuffed
Posted on 10/6/26 at 12:53 pm to Got Blaze
Posted on 10/6/26 at 12:57 pm to DomincDecoco
I pick them up at Kartchner's every now and then. Brown them up and make a gravy. Put it in the oven towards the end and let the part that sticks out of the gravy get crispy.
Posted on 10/6/26 at 1:09 pm to DomincDecoco
quote:
line me out on where to buy
1. Big Poppa’s in chataigner
2. Teet’s in Ville platte
3. LeJeune’s in Eunice
I’ve cooked and ate ponce since I was a kid and these are the 3 top ones I’ve had to date.
Unfortunately no one around the Lafayette area has figured out how to smoke one like the 3 I mentioned. For unsmoked or lightly smoked, kartchners is okay. But if I’m dropping $30-50 on a ponce, it’s going to be a smoked one.
This post was edited on 10/6/26 at 1:13 pm
Posted on 10/6/26 at 1:40 pm to Uncle JackD
Posted on 10/6/26 at 1:59 pm to Got Blaze
Does LeJeune's still make them? Last time I was there, they told me they stopped because they were dissatisfied with what their Supplier was sending them and they had to combine them to make one decent one and they weren't coming out right.
Then it's time you had.. Smoke pounce is like a sausage meatloaf in the lining of a pig's stomach. T-boy's in Mamou, Ardoin's Sausage Kitchen in Eunice and the Mowata Store are my favorites. The "green" pounce hasn't been smoked. Some people call it gogue and some people call it chaudin. All depends on where you're from and what you grew up calling it... but the smoked version is called Pounce. To cook it, you put it in a cast iron pot and brown it like a roast, then turn the fire down and let the bottom of the pot brown.. add water a little at a time when it needs it, to keep it from sticking. Don't let it stick to the bottom of the pot. Use a metal spatula to gently lift it once in a while and turn it. Let it cook til it runs clear. It'll take 45 minutes to an hour to fully cook. Some people add onions after they brown it. Some don't. Both are good. The gravy is fantastic.
quote:
Never had it, ashamed to say.
Then it's time you had.. Smoke pounce is like a sausage meatloaf in the lining of a pig's stomach. T-boy's in Mamou, Ardoin's Sausage Kitchen in Eunice and the Mowata Store are my favorites. The "green" pounce hasn't been smoked. Some people call it gogue and some people call it chaudin. All depends on where you're from and what you grew up calling it... but the smoked version is called Pounce. To cook it, you put it in a cast iron pot and brown it like a roast, then turn the fire down and let the bottom of the pot brown.. add water a little at a time when it needs it, to keep it from sticking. Don't let it stick to the bottom of the pot. Use a metal spatula to gently lift it once in a while and turn it. Let it cook til it runs clear. It'll take 45 minutes to an hour to fully cook. Some people add onions after they brown it. Some don't. Both are good. The gravy is fantastic.
This post was edited on 10/6/26 at 2:16 pm
Posted on 10/6/26 at 2:23 pm to bdevill
quote:It’s been a little while since I’ve been but that would be disappointing, they had a great recipe. If they’re out of the picture, I’d swap out my LeJeune’s rec for T-Boys.
Does LeJeune's still make them? Last time I was there, they told me they stopped
Posted on 10/6/26 at 2:44 pm to bdevill
quote:
Does LeJeune's still make them? Last time I was there, they told me they stopped
just called and they stopped making ponce
that sucks dog balls
Guess I'll have to make the trip to Mamou for my next store bought Ponce. With cooler weather on the horizon, I may even decide to make it myself and buy what I need from Kirk Martin Slaughterhouse. I have sausage recipes, grinder, and a smoker.
Posted on 10/6/26 at 3:08 pm to Got Blaze
I think we need to try a couple of places and give reviews. I know Don's, Best Stop and Poche's have em in the Lafayette area.
Paul's has em in Ville Platte. Teet's has them, but the last time I went for one, it looked like a giant raisin. It was oversmoked and dried out. It was bad.. And I went to LeJeune's and got one. That was the last time I got one from LeJeune's.
Posted on 10/6/26 at 4:18 pm to DomincDecoco
Lil Cochon's in Lacassine has had some, but I have never tried it. It's right off of I-10 Exit 48.
Posted on 10/6/26 at 6:10 pm to Got Blaze
Jeez Got Blaze, don't do that to me. That looks fantastic.
I grew up with LeJuene's Ponce. It was a once-in-a-while type thing. Def, not on the regular because of the price. Grandma cooked it just like that. The gravy it makes is ridiculous.
I grew up with LeJuene's Ponce. It was a once-in-a-while type thing. Def, not on the regular because of the price. Grandma cooked it just like that. The gravy it makes is ridiculous.
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