With his 6'-6" frame and raspy, booming voice, Beau Jocque was the personification of stage presence. He was also the leader of a trend in modern zydeco which blends traditional Creole sounds with contemporary elements of rap and hip-hop. Some observers are concerned that zydeco may be taken over by these urban sounds and their English lyrics. At the same time, Beau Jocque's style has helped keep zydeco popular today, inspiring younger bandleaders and packing the rural clubs with young Creole couples who come to dance.

Ferocious zydeco dance grooves were Beau Jocque's meat and potatoes, and he served them up in huge, steaming portions. Check out his albums on the Rounder and Lanor labels.

Beau also served up steaming portions in his kitchen in Kinder, Louisiana. "I love to cook!," Beau used to say, "and I have a lot of favorite dishes. `Beau Jocque kebabs' is one of them. That's pork kebabs, well-seasoned with lots of garlic, onion and spices. Sometimes I cook the kebabs over an open flame, sometimes I char-broil them. Naturally, I make a lot of cornbread. I might use a mix, but if I have time I whip it up from scratch with cornmeal.

"I like to experiment in the kitchen, too," Beau continued. "I love to make a sauce piquante with tasso, or with seafood, especially garfish. I start with my green seasoning, sauteing the onions and garlic just right, and then I put in the fish. You have to be careful not to over-cook it. I might make a court bouillon instead, which is similar to a sauce piquante but without tomatoes.

"I wish I had time to catch my own fish, but I'm on the road constantly, and that includes going overseas. I would love to take off a few days and just kick back and go fishing. I keep buying new rods and reels and fishing equipment and putting it in my garage. I look at it every time I head out to a gig and I say to myself, `One of these days...' "