Holiday Smoked Ponce, Rice and Gravy, A Cajun Holiday Tradition

Here in South Louisiana, especially in Ville Platte, the holiday season means food. Really good food. For as long as I can remember, whenever our family got together for a holiday we had smoked ponce and many other types of delicious foods. Cooking smoked ponce for a holiday is a tradition that is very strong here in Ville Platte. This is how I cook a smoked ponce, and I know you will love it.


Holiday Smoked Ponce, Rice and Gravy 

A Cajun Holiday Tradition
by Luke

You will need the following:

Teet’s Smoked Pure Pork Ponce or Smoked Jalapeno Cheese Ponce

1 yellow or white onion, diced (for ponce and green beans)
1 green bell pepper, diced
1 Tablespoon minced garlic (if you want to, not necessary)
A handful of chopped green onions
1 Tablespoon gravy thickener
Cut green beans
Teet's Smoked Slab Bacon, cubed

Use a black cast iron pot or oval Magnalite pot. Place ponce in pot and poke holes into it. Add 4 cups of water to the pot boil for about 45 minutes, or until water is gone. While boiling, continue to flip the ponce every 10-15 minutes and continue to poke a few holes into the ponce so that it does not burst.

Once boiled, remove the ponce from the pot and add onions, bell peppers, and garlic to the pot and sauté until browned. After browned, add 3 to 4 cups of water to the pot and place the ponce back into the pot, either whole or cut into slices. Cook it for another 30-40 minutes, or until tender. After 20 minutes of cooking, add green onions. Make sure you have a nice brown gravy when serving on rice. Use gravy thickener as needed to your desired gravy thickness.

For Green Beans:
Use fresh green beans if possible. If you do not have any, use your favorite brand. Saute onions and bacon until the onions are translucent. Add green beans and 3 cups of water and cook beans until tender. Season to your taste and serve.