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What to do with Tasso? [Split from Site Talk]

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johnnyb510 Dec 27, 2012 04:25 PM

I've brought back Tasso from New Orleans...what can I do with it besides flavoring bean dishes?

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    ricepad RE: johnnyb510 Dec 27, 2012 11:15 PM

    I received some Tasso in a gift basket this year, and I'm going to use it in gumbo. Still haven't decided on a recipe yet, tho.

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      fourunder RE: johnnyb510 Dec 27, 2012 11:17 PM

      Shrimp and Grits......Maverick Style from the Maverick Kitchens in Charleston.....Slightly North of Broad aka SNOB.

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        sedimental RE: johnnyb510 Dec 27, 2012 11:41 PM

        I had a really great eggs Benedict recently with Tasso (cubed) in the hollandaise.

        1. deet13 RE: johnnyb510 Dec 28, 2012 12:00 AM

          You can dice tasso up and add it to jambalaya, gravy, dressing, or crab cakes.

          1. LindaWhit RE: johnnyb510 Jan 16, 2013 09:32 AM

            Put it into étouffée or jambalaya; make a tasso cream sauce for shrimp; it's great in various soups when finely diced; diced and cook some up and add it to scrambled eggs.

            1. mudcat RE: johnnyb510 Jan 19, 2013 09:38 AM

              Use as flavoring in just about anything or make sandwiches with it.

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                shallots RE: johnnyb510 Jan 20, 2013 08:17 AM

                Puleo's restaurants near Knoxville make two gravies to serve with their fried green tomatoes: a classic white gravy with chunks of pork sausage and a red gravy with tasso as the base meat. The Tasso is a thick, rich experience that is worth aiming to copy. Not very tomato based, they may use Guajillo pepper for the rich red color and gentle heat.

                1. lilpixy RE: johnnyb510 Jan 20, 2013 09:23 AM

                  I'm sorry but what is tasso?

                  5 Replies
                  1. re: lilpixy
                    LindaWhit RE: lilpixy Jan 20, 2013 09:43 AM

                    It's a spicy, peppery version of smoked pork - usually from the shoulder cut - with a good extra kick to it. Specialty of southern Louisiana cooking.

                    1. re: LindaWhit
                      lilpixy RE: LindaWhit Jan 20, 2013 12:41 PM

                      sounds delicious

                      1. re: LindaWhit
                        mudcat RE: LindaWhit Jan 20, 2013 01:06 PM

                        I gave up trying to find tasso in my area so I make my own. The same with andouille. A summer job at the old Dixie Packing Company in Arabi (St. Benard Parish), Louisiana many years ago is still paying off.

                        1. re: mudcat
                          LindaWhit RE: mudcat Jan 20, 2013 02:37 PM

                          I live in New England - haven't seen it up here except on rare occasion at Whole Foods. But it can be ordered online from Cajun Grocer.

                          1. re: mudcat
                            PesachBenSchlomo RE: mudcat Jan 20, 2013 05:03 PM

                            cajungrocer.com has a lot of good quality LA foodstuffs at reasonable prices, including Tasso, Andouille, Boudin, smoked sausage (for red beans and rice), etc.

                      2. hambone RE: johnnyb510 Jan 20, 2013 09:53 AM

                        I had Chef Prudhomme's Chicken Tchptoulis (includes tasso) and it was one of the five or ten best things I have ever eaten.

                        One example:
                        http://www.tastebook.com/recipes/8281...

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                          escondido123 RE: johnnyb510 Jan 20, 2013 11:16 AM

                          I love it in pasta with cream sauce--adds a wonderful layer of flavor if diced and browned before being added.

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