• Smoked Meat Etouffeé Pasta *
  • This is a must try for the non-Cajun!
• Red Beans and Rice with Andouille and Tasso
  • This is a classic Cajun delicacy. 
• Marinated Pork and Gravy
  • Poche's Famous Marinated Pork is featured in this delicious recipe, try it, you won't be disappointed. 
• Crawfish & Andouille Fettucini
  • The combination of Crawfish & Andouille over Fettucini makes my mouth water, yours will too.
• Cajun Shrimp Creole *
  • One of the best things about Cajun cooking is that we can take any style of cooking and make it better, to suit our taste. And really, isn't that what all good cooks do anyway? Besides, Creole cooking has its roots in the New Orleans area, which had access to a greater variety of ingredients.
• Crawfish Sausage Jambalaya *
  • There have been songs written about this South Louisiana favorite. It is a favorite because it tastes wonderful, and because it is typical of the ability of Cajuns to find just the right combinations of foods.
• Sausage Spaghetti *
  • On the bayou we have several great homemade sausages. To name a few: Boudin, Garlic, Deer, Pork, Beef, and Pork/Deer. A good sausage must be as lean as possible and to your liking. Make plenty and expect seconds for everyone.
• Corn Macque Choux
  • A tasty Cream Style Corn side dish to go with any of these main course meals.
• Cracklin' Molasses Cake
  • The perfect desert to compliment and Cajun Meal.
• Poche's Pecan Pralines
  • Poche's very own Pecan Praline recipe, the same one we use in our store.

Smoked Meat Etouffeé Pasta

• Step One
• Mirepoix
• The Pasta
• Assembly of the dish
• Etouffeé Base

STEP #1: Etouffeé Base

2 cups pork (or chicken) stock
½ cup onions, chopped
½ cup bell pepper, chopped
2 tbs. celery, chopped
1 tbs. garlic, minced
1 tbs. parsley flakes
2 tbs. whole sweet basil 
1 tsp salt
1/4 cup dark brown Poche's Roux:
(1-1/2 tbs. peanut oil + 2-1/2 tbs. all-purpose flour, heated on high and whisked until dark brown, removed from heat and whisked until cooled below 300°F. 
2 – 3 tbs. light (paper bag colored) Roux: 
1 tbs. butter + 3 tbs. all-purpose flour, heated on high heat and whisked until paper bag colored, removed from heat and whisked until cooled.
½ cup water

In a 1-1/2 quart pot, heat stock to boiling. Add onion, bell pepper, celery, garlic, parsley, basil, and salt to pot and stir well. Bring back to boil and continue to boil for 45 minutes. While stock is boiling, make both the dark and light roux. 
Once you have completed the roux, allow them to cool to room temperature. When stock has boiled for 45 minutes, add the dark roux to the mixture and stir until totally dissolved. Boil another 20 minutes. Next, strain stock mixture into another pot removing all vegetables. Discard vegetables and return pot to heat. Add water to pot and bring back to boil. When boil is achieved, add light roux to pot and whisk in, until totally blended. Reduce heat and simmer on medium high heat for another 30 minutes, stirring frequently. Remove from heat and set aside. 

Mirepoix: 

4 oz. butter
½ cup onions, small dice
¼ cup bell pepper, small dice
¼ cup celery, fine dice

In a skillet, melt butter. Add all vegetables and stir well to distribute butter. Sauté on high heat, stirring frequently until onions are clear and just begin to brown. Be sure all moisture has evaporated from skillet. 

THE PASTA: 

Fettuccine, 3/4's of a pound
2 quarts water
1 tbs. salt


In a 3 quart (3 liter) pot, heat water to boiling. Add salt and stir well. Add fettuccine and stir well. Bring back to boil, stirring frequently. Cook " al danté ", which means to cook until just cooked but still very firm. This should take about 10 to 12 minutes after pot begins to boil with the pasta in the pot. Remove and drain. Cool immediately with cold tap water stirring fettuccine until all is cooled. Set aside. 

ASSEMBLY OF THE DISH:

2 oz. butter
2/3 cup red onion, small dice
1 tbs. garlic, minced fine
½ tbs. Poche's Cajun Seasoning
1 tbs. parsley flakes
1 tbs. whole sweet basil
Caramelized vegetables (above)
½ lb. Poche's Andouille (sliced ½ inch thick)
½ lb. Poche's Smoked Sausage (sliced ½ inch thick)
½ lb. Poche's Tasso (sliced ¼ inch thick)

Etouffeé Base

1 cup green onion, cut across in 1/8th inch cuts
Cooked Fettuccine

In a large skillet, heat butter on high heat. Add red onion, and garlic and sauté 10 minutes. Sprinkle in Cajun seasoning, parsley flakes, and basil and stir well. Add caramelized vegetables and stir in well. Sauté for another 10 minutes. Add Andouille, smoked sausage, and Tasso and mix in well. Sauté another 15 minutes, or until meat is hot. Add Etouffeé base and stir very well. Bring to bubble an simmer 10 minutes. Add green onion and stir in well. Add fettuccine and mix in until totally and equally blended. Serves 4. 

Gold Medal and Best OF Show 1993 Festival de la Viande Boucanee'.. (Smoked meat Festival..)

* NOTE: THIS RECIPE IS NOT FOR PUBLICATION, OR REPRODUCTION UNLESS PERMISSION IS GIVEN BY REMY LATERRADE IN WRITING. 
Copyright 1993 all rights reserved by Relco Publishing (Re-printed here with written permission)

Thanks for the Recipes Remy! 

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Red Beans and Rice with Andouille and Tasso

1 pound dried red kidney beans
2 cups onion, finely chopped
1 cup bell pepper, finely chopped
1 tablespoon garlic, minced
3 tablespoons dried parsley
1 tablespoon Cajun seasoning
1 tablespoon salt
1 1/2 cups Tasso, sliced
1/2 pound Andouille sausage

Place the beans in a 3-quart pot. Add enough water to cover the beans and let them soak overnight. When ready to use, drain and rinse beans. Return the beans to the 3-quart pot and add enough water to cover the beans by 2 inches. Cook on high heat for about 30 minutes stirring occasionally. Remove about 1/3 of the beans and set aside. Add all remaining ingredients except Tasso, Andouille, and the reserved beans. Cook 20 to 22 minutes on medium heat stirring occasionally. Add Tasso, Andouille, and reserved beans and cook until the beans are tender, about 20 minutes. Stir frequently. Serve over rice. SERVES 6-8.

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Marinated Pork and Gravy

1/4 cup cooking oil 
1 tablespoon sugar
1 pound Marinated Pork
1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1/2 cup shallots 
 
Heat cooking oil with 1 tablespoon of sugar until the sugar turns brown. Add Poche's Marinated Pork and cook until golden brown on both sides. Remove the meat and excess grease. Leave enough grease to cover the bottom of the pan, about 2 tablespoons. Add onion, bell pepper, and celery and cook until transparent. Add the pork to the vegetables and cook for 1 hour, adding water as needed for gravy. Add green onions, garlic, and desired seasonings. Cook for another 1/2 hour. Serve over cooked rice. SERVES 2.

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Crawfish & Andouille Fettucini

1 large clove garlic
1 large onion
2 ribs celery
1 stick margarine
1 can cream of shrimp soup
1 lb. Crawfish Tails
3/4 lb. diced Andouille Sausage
1 small jar Jalapeño Cheese Whiz
1/2 cup chopped green onions
8-10 oz. Fettucini noodles

Sauté garlic, onion, celery and Andouille Sausage in margarine, add Crawfish, Cheese Whiz and shrimp soup and cook for about 15 minutes. Stir often. Add green onions to mixture. Cook Fectucini noodles according to package directions. When noodles are done, fold noodles into sauce. Stir until noodles and sauce are well blended. Pour into a casserole dish. Top with bread crumbs. Bake at 350 degrees until bubbly, about 25 minutes. SERVES 6.

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Cajun Shrimp Creole

In a skillet heat oil. Add flour and stir on medium heat until flour
begins to brown. Add bell pepper, onion, garlic, parsley, cayenne,
black pepper and salt. Simmer on medium heat until onion is limp
and clear. Add shrimp and cook until pink. Add tomato paste,
tomato sauce, water and stir well. Simmer 20 minutes on low heat.
Serve over rice. Serves 3-4.

* NOTE: THIS RECIPE IS NOT FOR PUBLICATION, OR REPRODUCTION UNLESS PERMISSION IS GIVEN BY REMY LATERRADE IN WRITING. 
Copyright 1993 all rights reserved by Relco Publishing (Re-printed here with written permission)

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Crawfish Sausage Jambalaya

There have been songs written about this South Louisiana favorite.
It is a favorite because it tastes wonderful, and because it is typical
of the ability of Cajuns to find just the right combinations of foods.
If you have visited South Louisiana, you may have passed a good
time at the Jazz festival or at one of the many festivals held here.
There will always be a Jambalaya booth with a long line to be
served.
This dish is also a source of bragging rights, from cook to cook to
the point of argument. Don't argue, just make this and eat it. For
a party, just add friends.

In a skillet melt butter on medium high heat. Add onion, garlic, parsley and green onion. Sauté until onion is clear. Add tomatoes, cover, reduce heat and simmer 5 minutes, stirring occasionally. Add tomato paste, poultry stock and stir until even consistency. Add sausage, cover and simmer 15-20 minutes, stirring occasionally. Add crawfish tails and stir. Simmer 5 minutes, then add rice, salt, black pepper and cayenne pepper. Mix in well, cover and simmer 2 minutes and serve. Great as a main meal) or as a side dish. I personally prefer it as the only thing in a meal. Serves 8.

This is the type of dish that gets better with time. If you are
entertaining friends, then try to make it at least a day ahead. It
is, however, very good the first day.

This is a non-traditional method of Jambalaya preparation. You
can, after totally combined, place covered in a 350°F oven for 15
minutes for a slightly different and more traditional texture.

* NOTE: THIS RECIPE IS NOT FOR PUBLICATION, OR REPRODUCTION UNLESS PERMISSION IS GIVEN BY REMY LATERRADE IN WRITING. 
Copyright 1993 all rights reserved by Relco Publishing (Re-printed here with written permission)

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Sausage Spaghetti

Pour oil in a large pot and heat on medium high heat. Add garlic, onion, bell pepper, mushrooms, and cook until onion is wilted. Cut sausage in 2-3 inch pieces, add to pot and cook, stirring frequently until sausage is brown. Add oregano, parsley and tomato paste. Stir until mixed well. Add tomato sauce and/or whole tomatoes, stir in and add water and sugar. Stir and cook on medium/low heat for 30 minutes. Skim off excess fat.
Serve over spaghetti. Serves 6-8.

* NOTE: THIS RECIPE IS NOT FOR PUBLICATION, OR REPRODUCTION UNLESS PERMISSION IS GIVEN BY REMY LATERRADE IN WRITING. 
Copyright 1993 all rights reserved by Relco Publishing (Re-printed here with written permission)

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Corn Macque Choux

1 can (14 oz.) cream style corn
1 can (10 oz.) whole kernel corn
1 tablespoon sugar
1 egg, beaten
1 tablespoon cornstarch
1 package dry onion soup mix
1/2 cup diced onion
1/2 cup diced bell pepper
1 teaspoon minced fresh garlic
Poche's Bridge Cajun Seasoning
1 medium tomato peeled and diced or 1/4 cup tomato sauce 

Mix all the ingredients and cook until thickened.

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Cracklin' Molasses Cake

1 cup buttermilk
2 eggs
1/4 cup molasses
1 1/2 cups flour
1 1/2 cups brown sugar
1 1/4 teaspoons nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
2/3 cup ground Cracklin's
1/4 cup raisins
1/4 cup chopped pecans

In a large mixing bowl, mix the buttermilk, eggs, and molasses until blended. Add the dry ingredients and blend until smooth. Fold in the Cracklin's, raisins, and pecans. Pour the batter into a greased baking pan. Bake at 300 to 315 degrees for about 35 minutes.

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Poche’s Pecan Pralines

2 Pounds Toasted Pecans
4 Cups Sugar
1 Pint Buttermilk
1 Stick Margarine
1 Tablespoon Vanilla
Pinch of Baking Soda
1/4 Cup Lt. Corn Syrup


1. Preheat oven to 250 degrees.
2. Toast pecans at 250 degrees for 30 minutes.
3. Add to heavy 3-quart saucepan; sugar, buttermilk, margarine, vanilla, baking soda, & corn syrup.
4. Bring to a boil over medium heat. Stirring frequently for 6-8 minutes or until candy thermometer registers 238 degrees (softball stage). Remove from heat.
5. Stir in toasted pecans.
6. Beat mixture with a wooden spoon for 3 minutes or until mixture begins to thicken. Working rapidly, drop by tablespoons onto wax paper. 
7. Let stand until firm.

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