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Aug 15, 2011 01:48 PM

Looking for Tasso - FTL to Boca

I am going to be making a giant batch of Jambalaya this weekend and I would like to shoot for some good New Orleans authenticity. Although I am seeing plenty of sources for Andouille sausage in stores (Whole Foods, Costco, Fresh Market) I can only recall seeing Tasso in the frozen section at Fernanda's International Market.

Are there any other places, Fort Lauderdale to Boca, that you have seen Tasso?



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  1. I had to have it flown in from K Pauls a few years ago, I could not find anywhere. Of course, I had to get 5 lbs so I had a lot for quite a while.

    Next time I actually made my own - using a recipe from an Emeril cookbook. Again, I ended up with a LOT.

    If you find any others, let me know!

    Luckily, for andouille, Publix for a few years has now carried Rajun Cajun. It's not bad - better than the awful alternative of using Kielbasa or something similar.

    2 Replies
    1. re: CFByrne

      Made this once... Good ez recipe only takes time and a smoker.

      Here is my recipe for Tasso. I used a Boneless Pork Roast cut into about 4-5 inch long, 1/2 to 1 inch thick slices. This is seasoning for about 5 lbs of pork:

      Homemade Tasso Recipe

      5 lbs Pork cut as described above

      3 Tbsp Kosher Salt
      2 Tsp Cayenne or To Taste (see above)
      4 Tbsp Paprika
      2 Tbsp Fresh Garlic, minced
      2 Tbsp Coarsely Ground Black Pepper
      1 tsp Cinnamon
      1 Tbsp White Pepper
      1 Tbsp Brown Sugar

      Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 days.

      Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don’t use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process.

      I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke.
      I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F.
      The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150 degrees F in the last 2 hours of smoking.
      When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze.

      1. re: CFByrne

        Just got an email from K-Paul's. They are now selling tasso and andouille in 1.5 pound packages... so you can order a more reasonable amount for most folks.

      2. I found it at Smittys Butcher Shop in Oakland Park a few years ago.

        Smitty's Old Fashioned Butcher
        1980 Northeast 45th Street
        Oakland Park, FL 33308-5113

        2 Replies
        1. re: Llalka

          Did Smitty's have andouille, tasso, or both?

          Thanks... now you've got me thinking of cooking plans for the weekend!

          1. re: CFByrne

            I honestly don't know about the andouille, but mostly because I did not look. I was so excited to find the Tasso, since you never see it here.