Teet's Food Store

Saturday, February 15, 2014

37 Cooks: Spaghetti Frittata

Do you want to try a different type of spaghetti? Well, my friends at 37 Cooks decided to try out some of our smoked meats and this is one of the recipes from Sandra!

37 Cooks: Spaghetti Frittata:

Thursday, February 13, 2014

Teet's Smoked Jalapeno Cheese Sausage and Cajun Shrimp Pasta

If you get tired of rice and gravy all the time, then we have something for you! It's fun to cook and very delicious. This dish has our Smoked Jalapeno Cheese Sausage and delicious shrimp!

You'll need the following ingredients:

1 small onion, diced
1 small bell pepper, diced
1 pound of shrimp
1 1/2 Tablespoons of garlic powder
1 1/2 Tablespoons of your favorite Cajun Seasoning 
2 Tablespoons of Italian seasoning
1/2 stick of butter
2 cups of water or seafood stock
15 ounces of Alfredo sauce
1 bundle of green onions, chopped
1 pack of Penne pasta

1 cup of parsley, chopped
garlic bread

Seasoning Mixture:

1 1/2 Tablespoons of garlic powder
1 1/2 Tablespoons of your favorite Cajun Seasoning 
2 Tablespoons of Italian seasoning


Place diced onions and bell peppers into your favorite pot and cook/brown until they are almost translucent/browned. Add the smoked jalapeno cheese sausage to the pot and brown all together. (This sausage adds a little extra dose of cheese that creates a wonderful flavor!) Once browned, add the water or stock and Alfredo sauce and let it simmer while you cook the shrimp.

Season the shrimp with the mixture above. Feel free to add more seasoning if you're up for it! Place the butter in a black iron skillet and melt. Add shrimp and cook until no longer clear. Once cooked, add the shrimp to the sauce mixture and add the green onions. Mix well and put on low heat and cover.

Now, cook the pasta in accordance with the package directions.  Drain pasta and mix the pasta into the sauce!

If you have the patience to let it cool, do so. If not, go ahead and serve yourself a nice place and enjoy.

For more delicious recipes like this, check out 37 Cooks!

Wednesday, November 6, 2013

What's been going on?

Hey guys,

It's been a while! We have been rockin' and rollin' for the past few weeks, so I have been getting behind on posting. You guys have been buying all kinds of smoked meats. There's also been a lot of gumbos brewing in the Ville Platte area and you have been using the best smoked pork sausage and tasso around, and we appreciate it.

Looks like some of you have been enjoying our smoked jalapeno cheese ponces as well, we cannot keep those guys in stock long enough!!! Just today we put out four of them and in 3 hours they were gone!

Hopefully in a few days I can post a new recipe. Oh yeah, is there anything you guys would like to see here on the blog???

Sunday, October 13, 2013

Have you ever had a Smoked Tasso Roast?

Something new has come into the smoked meat world here at Teet's. It is called a Stuffed Tasso Roast. We have many different types of smoked tasso roasts. The one that I have decided to cook for you guys was the Smoked Tasso Roast stuffed with Jalapeno Cheese, and it is phenomenal!

I cooked this roast with a beef shoulder roast to add a little more flavor and it is a great combo. I also cooked some smothered potatoes on the side. Here's what I did:


3 lb. Smoked Tasso Roast stuffed with Jalapeno Cheese
2 lb. Boneless Beef Shoulder Roast
1/4 cup of cooking oil
1 yellow onion, chopped
1 bell pepper, chopped
2 tbsp of your favorite Cajun seasoning
2 cups of rice


1 cup of sliced mushrooms
1/2 cup of chopped green onions


In a black pot or magnalite pot, pour cooking oil and heat pot on medium heat. Once heated, place beef roast in pot and brown. After the beef roast in browned, remove from pot and add tasso roast, onions, and bell peppers. Brown the roast and onions until onions are browned (translucent). After everything is browned you should have a very pretty gravy. Now, just add your beef roast into the pot with everything else and cook on a medium low heat, until beef roast and tasso roast are tender.

While the meat is cooking, cook the rice according to your rice cookers instructions.

When the meat is tender, remove the roasts from the pot and cut to desired portion sizes. Add meat back to the pot and add mushrooms and green onions and cook for another 10 minutes and you are done.

For Smothered Potatoes:

3 red potatoes
1/2 onion, diced
1/2 bell pepper, diced
1/2 lb of Teet's Smoked Pure Pork Sausage, diced
1/2 stick of butter
2 cups of milk
2 tbsp of your favorite Cajun Seasoning


Cut onion and bell pepper small so that it browns (sautés) faster. Then cut sausage into small pieces, about a 1/4" wide, and diced them into smaller pieces. Brown all of meat, onions, and bell peppers together until the onions and bell peppers are brown. Then place the sausage, onions, bell peppers into a bowl and cover them with foil to keep them warm.

Next, use that same pot and boil potatoes until they are tender and drain almost all of the water out, leaving about half an inch of water in the bottom of the pot. Add half a stick of butter, onions, bell peppers, sausage, and add some seasoning.  While stirring add some milk to the potatoes to give it that extra creamy texture.


Tuesday, October 1, 2013

Gumbo Season Is Upon Us!

Here we go! Cold fronts are starting to push on down here to Ville Platte, Louisiana "The Smoked Meat Capital of the World" and oh, how we have been waiting for this.. With football gearing up and cold fronts pushing south, it means Gumbo Season! I have a gumbo recipe that I would like to share with you guys that is a favorite of all of my family and friends. The key to a good gumbo is great smoked sausage, smoked tasso, and delicious roux. This gumbo tastes better around a campfire, so if you can make a fire in your backyard and put your jacket on, this gumbo will be heavenly! Enjoy!!

Teet's Famous Hen, Smoked Sausage, and Tasso Gumbo

You will need the following:

1 hen or fryer cut into pieces
10 oz. of Kary's Roux
1 lb of Teet's Smoked Pork Sausage
1/2 lb of Teet's Smoked Pork Tasso
1 yellow onion, diced
1 cup of green onions, diced
1/2 cup of parsley, chopped
2 cups of rice


1 Smoked Turkey Wing, cut  (secret ingredient)
6 boiled eggs
Potato Salad


Halfway fill the gumbo (stock) pot with water, and boil. Once water is boiling, reduce heat to medium, add the roux and stir continuously for 10 minutes, until dissolved. Do not let the water and roux boil over, the roux will foam, that is normal, just reduce heat and stir. Bring roux back to a boil and add onions, smoked meats and chicken. and stir every 15 minutes. Add green onions and parsley after about 30 minutes of boiling. If you are using a fryer, you will only need to cook it for about an hour, do not over boil the chicken because it will fall to pieces. If you are using a hen, boil the hen for about 2 hours or until cooked thoroughly.

While the gumbo is cooking I usually boil some eggs on the side. Once they are boiled I peel them and drop them in the gumbo in the last 10 minutes. Believe me, it may sound gross or weird but you will never eat a gumbo without it again. A potato salad is a delicious side when eating a gumbo, so go ahead and make your favorite recipe!

Serve over cooked rice and enjoy.

If you have any comments or questions, leave a comment and I will gladly respond!

Monday, September 23, 2013

Smoked Ponce Recipe

Many of you are asking on how to cook a smoked ponce from Teet's. Here is how I cook an award winning Smoked Ponce.

You will need the following ingredients:

1 white or yellow onion
1 bell pepper
2 cups of rice
1 tbsp of gravy thickener/flour/corn starch
1 tbsp minced garlic

Side dish:
Black eye peas or cut green beans


Use a black cast iron pot or oval Magnalite pot.

Place the ponce in pot and poke a few holes into the ponce. Add enough water to cover the bottom half of the ponce and boil for an hour or until water is gone, whatever you desire. While boiling continue to flip the ponce every 10-15 minutes and continue to poke 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 brown (sauté) until browned. Once onions are browned, add the ponce into the pot and brown for 10 minutes.

After browned, add 3-4 cups of water to the pot and cook it for another 30-40 min or until tender. After 20 minutes, cook the rice according to your cooker.  Make sure you have a nice brown gravy when serving on rice. Use gravy thickener as needed to your desired gravy thickness. 

For the side dish:

Brown the bacon for 10 minutes and then add the beans and water to cover the beans. Boil the bacon and beans until the beans are thoroughly cooked, season to taste and serve. 

Monday, September 9, 2013

What is Your Favorite Smoked Meat?

So me and a friend were talking the other day about smoked meats and which one is the best. Then we started debating on which way the smoked meat would be served. So I was thinking Smoked Ponce is the best and he was saying that Smoked Tasso was the best in a gravy. Now I am wondering what you guys think.. What is you favorite smoked meat and how do you like to cook it?