How To make Andouille Tasso Dressing
1/2 lb Andouille - finely chopped
1/2 c Tasso - finely chopped
4 c Chicken stock
1 Pan cornbread
- about 9-inch pan 4 tb Margarine
1 c Onions - finely chopped
1/2 c Green onions - finely
-chopped 1/2 c Celery - finely chopped
1/2 c Mushrooms - fresh, sliced
1/4 c Parsley - finely chopped
1/4 c Bell pepper - finely
-chopped 2 ts Garlic - finely chopped
2 ts Salt
1 ts Black pepper
Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature. Then, to a 2-1/2-quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the heat, and simmer for about 1 hour until the meats are soft and tender. Meanwhile, take a 12-inch skillet and melt the margarine over medium heat. Then quickly saute the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted -- DO NOT OVERCOOK! Next, take a mixing bowl and crumble the cornbread. Then stir in the sauteed vegetable mixture and all of the meats and blend everything thoroughly. At this point, begin adding the meat stock you made - a little at a time
to moisten the dressing. Remember... you want the stuffing "just moist" :
not wet! And you want to taste the stuffing before adding any salt and pepper. There may already be enough in the tasso and andouille to suit you. Use with Stuffed Veal Pocket. NOTE: The best way to enhance the flavor of a traditional New Orleans veal pocket is to stuff it with a cornbread dressing spiced up with andouille and tasso. From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. From Michelle Bass From: Rich Harper
How To make Andouille Tasso Dressing's Videos
Chicken Roulades with Andouille-Cornbread Stuffing, Baby Vegetables, and Roasted Garlic Sauce by Eme
Chicken Roulades with Andouille-Cornbread Stuffing, Baby Vegetables, and Roasted Garlic SauceEmeril LagasseEmeril’s and NOLANew Orleans LAEntrée, Great Chefs: the Louisiana new Garde #16Anyone who likes roast chicken with s
GC New Garde 116E
Cajun Chicken Andouille Sausage Jambalaya
Welcome back to another unique dish. Today we are going back to Louisiana and into the cajun region. Here we find an example of a fine dish that takes old leftovers and turn it into something new. Back then jambalaya was made with leftover meats, then stock and rice is added and bam! Here we take a famous New Orleans chef in Paul prudhomme recipe, but made it our own twist, a-little viet cajun flavor! As always please do like, subscribe , and follow to our channel. Only way for us to grow is for you to please go to our YouTube channel and subscribe and like our videos to be noticed!
LIKE|SUBSCRIBE|FOLLOW:
@cptexasfusion
Ingredients
• 4 tablespoons butter
• 1 1/2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lousania hot sauce
• 2 tablespoon blackened seasoning
• 1/2 pound chopped tasso ham
• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound sliced andoullie sausage
• 1 pound thick slice bacon
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/2 cup chopped green onion
• 1/2 cup chopped flat leaf parsley
• 3 cloves minced garlic
• 1 large minced shallots
• 3 1/2 cups chicken stock
• 2 cups long grain rice
Instructions
1. Start by pre cutting all your vegetables. The onions, celery, bell peppers and parsley need to be chopped in 1 inch pieces. Then minced some shallots and garlic and set aside.
2. Next cut our andouille, chicken thighs, bacon and our tasso into small bite size piece's. Separate each into different bowls.
3. Once everything is cut take our Dutch oven and cook our bacon pieces first till semi crispy. Half way thru add our tasso ham and cook everything till nice and crispy. Remove once done but leave fat inside.
4. Add butter and melt into pot with the remaining fat. Next take our chopped onion and cook till reduced down and brown. The longer the more sweet it will be. Then add in our bell peppers, celery. Cook till combined and translucent or till vegetables are finished.
5. As vegetables are cooking add back in our cooked bacon, and tasso. Then next add blackened seasoning to our chicken and also that goes in with our andouille sausage. Cook everything till combined for another 4-5 minutes.
6. Next add soy sauce, fish sauce, salt and pepper to taste. Mix well and let simmer. As everything is cooking we will add our chicken stock and then finally our rice.
7. Cover and let simmer on low to medium for 30 minutes. Stir occasionally to remove bottom bits and to prevent rice from sticking.
8. To finish garnish with green onion and chopped parsley.
Wine: Kumusha Chenin Blanc
Website: kumushabrands.com
Profile: Nose of pear, white peach, and lime. Juicy palate with flavors of cantaloupe melon, and papaya, finishing dry.
YouTube|Instagram|Tiktok:
@cptexasfusion
#cajunjambalaya #jambalaya #chickenandouillejambalaya #cajun #cajunfood #vietcajun #paulprudhomme #kumusha #southafricawines #cheninblanc #cptexasfusion
5 Gallon Jambalaya w/ Chicken Tasso & Sausage, in the Cajun Classic Jambalaya Pot #CastIronWednesday
{Jambalaya cooking begins at the 5:31 mark}
Well I got a bit of lagniappe from the fine folks at Cajun Classic Cookware. Including this five gallon jambalaya pot. So in this video, we test it out with a smoked chicken, tasso and sausage jambalaya. I believe this meets the requirements of the Cast Iron Wednesday April 2021 pork challenge.
#CastIronWednesday #CajunClassicCookware
#CIW
Videos associated with this video.
Cajun Classic Cookware:
Cajun Classic Hibachi:
Cajun Classic Oval Crawfish pot:
How to make chicken stock:
How to make Creole seasoning:
This link to Cajun Classic Cookware is provided only for viewer information and convenience.
Kettle Chip Crusted Fried Green Tomatoes with Tasso Tartar Sauce
Pull out the fryer and make crunchy fried green tomatoes. Tasso is a highly spiced, cured, and smoked pork used to flavor dishes in Cajun cooking. You will often find it used in gumbos. If you can’t find tasso, look for Andouille sausage, another heavily spiced pork sausage used in Cajun dishes.
GET THE RECIPE:
Just a Jambalaya!!!!
#jambalaya #cajun #homemade #foodyoutube #grillandchill #comfortfood
New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe
1 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
3/4 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp gumbo filet
1 tsp paprika
1 ounce dried shrimp (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
contact us
email: platedvideos@gmail.com