Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Tasso is a spicy smoked cut of pork or beef popular in many Cajun dishes.

Recipe by Southern Living November 2007

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Credit: Ralph Anderson; Mindi Shapiro Levine

Recipe Summary

prep:
45 mins
cook:
4 hrs 15 mins
total:
5 hrs
Yield:
Makes 5 qt. (about 20 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut first 3 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.

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  • Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.

  • Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in chicken, sausage, tasso, thyme, and black and red ground peppers.

  • Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in parsley. Remove from heat; serve over hot cooked rice. Garnish, if desired.

  • Shrimp-Tasso-Andouille Sausage Gumbo: Omit chicken thighs and proceed with Steps 1, 2, and Proceed with Step 4, stirring in 4 lb. medium-size raw shrimp, peeled and, if desired, deveined, the last 15 minutes of cooking.

  • Philip Elliott, Baton Rouge, Louisiana

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