I bought some chaudin at a meat market on my way through Lafayette.
I have no idea how to cook. Anyone?>
You can bake it or steam it. I know people who start on the stovetop and finish in the oven ...then there are others who do the reverse. There are rumors of folks in the forests who use only one or the other.
Heat oil in dutch oven, throw in usual vegetables, wilt. Brown chaudin (or ponce) on all sides as best you can.Add some more vegetables to goose it. If it is smoked you might want to poke a hole or two in it to obviate explosion. There is also the school that pokes holes in the green version (unsmoked) The idea is brown it, then put in hot oven with some water in it to steam/bake for an hour or so, depending on size. The key is to get the gravy. Remove and let sit awhile. Finish your gravy and rice while doing this. Then just slice it up. In my experience it is a knack.
Have fun trying to determine the difference between ponce and chaudin..some say there is a difference some say not. Also try to define the dividing line. I usually get mine (ponce) in Ville Platte or environs.
re: john redcorn
It is really just a giant sausage..ingredients are pork, some beef (sometimes) onions, bell pepper etc. Depends on who makes it, of course. There was a guy in Plaisance years ago who would throw in goat because he had it nosing around the back door. You can call the tune yourself if you find a willing butcher.
Oddly enough, if you go to Avoyelles parish, the same thing is called "gog" or "gawg." I've neve been able to figure out that etymology. There was also a calf stomach concoction that was similar but I have not seen that in 30 years.
1920 Pratt St, Gretna, LA 70053
re: john redcorn
I forgot to mention that there is one style of finishing the chaudin/ponce that calls for leaving it uncovered in the oven to crisp the outside. But be sure you have the rendered gravy, which you can doctor up while you let the chaudin rest for about 20 minutes after taking it out..