by Tasso (TAH-so) is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie, thin strips, heavily seasoned, dried, then smoked for hours. These days however, most of the Tasso that is available is a little … Continue reading Homemade Tasso Recipe →
Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.
Its gumbo time and one of my favorites is a good ole chicken and tasso, hell, anything and tasso for that matter, so I figured i'd show you guys and gals how I make my tasso at home. I like to start with a nice thick cut Pork Shoulder/Butt Steak. I get mine custom cut to 1-1.5" steaks at Southend Country Mart in Lafayette, La. I then debone the steak. You could leave the bone in but this would increase the curing and smoking times. But trust me, the bone will not be wasted. Coincidentally enough, the bone is my dog Tasso's favorite part. I then cut the steak up into about 4-5oz pieces since this is the size I usually use for cooking at home. Notice that I did trim off the fat cap but will treat it just like the meat, this "tasso fat" will be very flavorful and a great addition to beans or greens. Next is the cure. This is a very simple cure made up of Kosher salt, Pink salt #1, and White sugar, all measured by weight. Ratio: 1) 450g Salt 2) 225g Sugar 3) 56g Pink Salt I store my cure in a Mason jar, make sure that if you are storing cures including pink salt in your house that you label the container and make sure everyone knows not to eat this mixture. I then put a layer of cure down into a non-reactive container and place my pork on top. Then pour more cure on top of the pork and begin to completely coat every inch including all nooks and crannies. Once completely coated, place the pieces into a resealable bag and store in the fridge for 4-5 hours. While the pork is curing, I like to get my seasoning together. This is how I season my tasso but by no means is this the only way. Feel free to change the ingredients and ratios to suite your liking, I will say that this ratio produces a rather spicy sample, so cut back on the cayenne if your scared. Ratio: 1) 1 Tbsp White Pepper 2) 1 Tbsp Paprika 3) 1 Tbsp Black Pepper 4) 2 tsp Cayenne 5) 1 tsp Garlic 6) 1 tsp Marjoram 7) 1 tsp Allspice Mix these ingredients thoroughly. This will make enough seasoning for two pork steaks worth of Tasso so I like to store my seasoning in a shaker for later use. Once you remove the pork from the fridge, rinse it thoroughly with cold water and pat dry. I sprinkle the seasoning into the bottom of the container before placing the pieces in. Then I add more seasoning to the top and rub it into the pieces. Once its completely coated, its time to smoke. I smoke my tasso depending on the thickness and how much smoke flavor I want. For this batch I will be using hickory and smoking at roughly 225° F to an internal temperature of about 155° F. If you don't have a smoker or a thermometer, this can be done on a grill. I would recommend setting one of your burners to as low as it will go and cook using indirect heat. You can then visually and physically tell when the tasso is done by the firmness and watching for when the fat is beginning to render. Keep in mind that you are not trying to sear, brown, char, etc, you are merely trying to add some smoke flavor and reach a safe internal temperature. If all goes well, this will be your final product, give it a chance to cool before cutting into it. Time to give it a taste. Here I made a quick hash with tasso, potato, onion, garlic, parsley, and a fried egg. Enjoy!
Cajun-style tasso ham, a small spicy country-style ham, great with eggs, beans, and stew. Easy to cure, cheap to make, versatile, and very tasty.
You'll love this Easy Cajun Corn Maque Choux Recipe With Tasso Recipe! Fresher than fresh corn cooked with a medley of vegetables seasoned with tasso and Cajun seasonings is an absolute delight!
Tasso is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie,...
When anyone mentions anything Cajun, my mouth immediately begins to water. So when I laid my eyes on this dish by Matt over at @_backporchcookin_ on Instagram, I knew we had to get the recipe. Luckily, he graciously agreed to share it with us (and you)! Keep in mind he's from the south and likes things hot, so back off
Its gumbo time and one of my favorites is a good ole chicken and tasso, hell, anything and tasso for that matter, so I figured i'd show y...
When you think of New Orleans, you can’t help but picture vibrant parades, lively jazz music, and, of course, mouthwatering Creole and Cajun cuisine. One dish that perfectly encapsulates the ... Read more
At Peels in New York City, chefs Preston and Ginger Madson tweak this Low Country favorite with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham, which you'll find at specialty foods stores and cajungrocer.com. You can sub in andouille sausage if tasso is not available.
Made with premium slow-cooked pork, this Certified Cajun specialty will bring your gumbo, soups, and rice to life.
These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!
Cajun Gumbo with Chicken, Savoie's® Sausage, & Savoie's® Tasso Serves: 8 Ingredients 4 quarts of water 4 heaping tablespoons of Savoie's® Roux 2 lbs chicken (cut and seasoned with Savoie's® Seasoning) 1 pounds Savoie's® Sausage, sliced 12 oz. Savoie's® Tasso, sliced thin 1 large white onion, chopped 1 bell pepper, chopped 2 garlic cloves, minced […]
Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.
This frittata gets a flavor boost from tasso, a Cajun-style cut of cured lean pork that is seasoned with piquant spices and herbs and then smoked.
Adding tasso and Creole seasoning gives this classic Italian dish a Cajun twist. Feel free to substitute smoked sausage if you can’t find tasso. This dish is traditionally served over pasta or mashed potatoes. And don’t forget the garlic bread!
This Sweet Potato and Tasso Soup is a savory treat on chilly evenings.
There are so many ways to enjoy tasso ham. This spicy Cajun ingredient will transform your cooking - give it a try today!
This is a great dish in my opinion. There are so many variations, but here is one take. I like to add tasso, shrimp, whatever. Love this on a cold day. It would be great to make into a soup also. 4 Tbsp Butter 1/2 cup Tasso, finely diced 4 Cups of Sweet Corn 1 1/2 cup diced Onion, Celery, Green Pepper 1/8 cup Garlic, minced 1 Can of Rotel with Peppers 1/2 Cup Green Onions, finely sliced Cajun Seasoning to Taste 1/2 Cup Evaporated Milk or Heavy Cream
Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.
Its gumbo time and one of my favorites is a good ole chicken and tasso, hell, anything and tasso for that matter, so I figured i'd show y...
Spicy, creamy Cajun Shrimp and Grits is an easy savory meal, great for Sunday brunch or a quick weeknight dinner! Use andouille sausage or tasso ham for the traditional Cajun flavor, then add shredded white cheddar to make the grits extra cheesy. Southern comfort food ready in a flash!
Jambalaya Stuffed Bell Peppers have so much cajun/creole flavor. Colorful bell peppers are filled with a sausage, chicken, and ham jambalaya for a super tasty dinner.
Want to try a delicious Louisiana dish? Try this Cajun Ninja Crawfish Etouffee Recipe. It's a Southern recipe that's full of flavour. But what exactly is it?
Makes 4 to 6 Servings
You'll love this Easy Cajun Corn Maque Choux Recipe With Tasso Recipe! Fresher than fresh corn cooked with a medley of vegetables seasoned with tasso and Cajun seasonings is an absolute delight!
This dark-roux gumbo recipe originates in Cajun country.
Although the name "jambalaya" usually conjures up visions of rice, this unconventional version swaps the rice out for pasta, which is equally good for soaking up the spicy sauce.
Not your normal peas. Sweet Peas slowly simmered in a rich roux-based gravy with South Louisiana seasonings. It doesn't get much more Cajun than this.
Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.
Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.
As the weather begins to cool down and the holidays approach, it’s even more tempting to reach for recipes that you know will satisfy your family and friends. Big pot cooking for a crowd with Camellia Brand Great Northern Beans is a great way to serve your loved ones hearty meals that will have them
