Ralph Anderson; Mindi Shapiro Levine
Tasso is a spicy smoked cut of pork or beef popular in many Cajun dishes.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Philip Elliott, Baton Rouge, Louisiana
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