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
Tasso Ham - Labor Day Pt. 2
In December 2012, my wife and I attended a Christmas dinner party and the cook served shrimp and grits. The dish was seasoned with bits of Tasso Ham. It was the first time I had ever tasted it and I loved the unique smoky, earthy, and spicy flavor. I found a recipe for it and decided to give it a try. I hope you will enjoy this cook.
I combined two recipes to make this rub:
1/4 Cup Celery Salt
1/4 Cup Black Pepper
1/4 Brown Sugar
4 Tbs Hungarian Sweet Paprika
2 Tbs Garlic Powder
1 Tbs Cayenne Pepper
1 Tbs White Pepper
1 Tbs Thyme
1 tsp Sage
1 tsp Cinnamon
Mix all ingredients together and rub over slices of at least 5lbs of pork shoulder/butt. Once completely covered in the rub cover with saran wrap and refrigerate for 2 days. Remove from frig. and prepare for smoke. I smoked at 250 for 3.5 hours (always check internal to ensure food done). Allow it to cool then start adding it to some of your favorite dishes.
My inspiration came from:
Jamison, Cheryl & Bill (2003). Smoke & Spice: Cooking with Smoke the Real way to Barbecue. Cajun Tasso pg. 97
Homemade Tasso Ham Recipe:
Cajun Pork Tasso on the Yoder Wichita
Authentic Cajun Pork Tasso smoked on the Yoder Wichita Offset Smoker.
Canon G30 used to shoot this video:
Music:
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Making tasso- part 2- seasoning the meat
Welcome to Bright Idea Gardens. Grow Me Something Mister! shares how he is making tasso from Primal Cajun's online recipe. The second part of the process is to season the meat. I do not use fakebooks, tweetering, instantpictures, snapcracklechat, picturegram, etc. Many thanks for watching. RoundVillage Life #RVLife
Just a Jambalaya!!!!
#jambalaya #cajun #homemade #foodyoutube #grillandchill #comfortfood
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.
How to Make Tasso, From Home Production of Quality Meats and Sausage
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For this Episode we made up some Tasso. A really smoky spicy cured pork butt/shoulder. This one was a hit. I put in a baked bean stew and that cured smoky pork took it to the next level!
The Tasso from home production of quality meats and sausage come highly recommended.
If you feel up to it here is a link to Patreon:
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
If you guys are looking for a nice knife set here is a link: