romise). Start with Andouille, then Tasso, and chicken. Some of the
Add the diced tasso.
Brown the tasso for 5 minutes
about 4 minutes. Add the Tasso and chicken livers and saute
orn greens, onions, turnips, and tasso or ham in a 10
he tomato paste, undrained tomatoes, tasso or sausage, and seasoning. Bring
stirring occasionally.
Add the tasso, 1 cup of the onion
ver medium heat.
Add Tasso and saute 5 minutes.
Dissolve roux in water over medium heat and let boil for 1/2 hour. Add cut up chicken, tasso, sliced sausage and vegetables. Bring to a boil. Lower fire to medium heat and cook until chicken and vegetables are tender, approximately 1 1/2 hours. Add green onions about 15 minutes before done and season to taste. Serve over cooked rice in soup bowls. Makes 6 to 8 servings.
olden-brown.
Chop the Tasso and Andouille sausage.
Melt
butter and saute the tasso until it is browned. Add
urn).
Add in the tasso and next 3 ingredients; saute
edium heat. Stir in the tasso, and cook until golden brown
Melt butter in a skillet.
Add tasso and saute to render fat.
Add shrimp and cook until pink and curled, taking care not to burn the butter.
Add Alfredo sauce and stir to incorporate. Add heavy cream and bring to a boil. Do not allow the sauce to reduce.
Pour heated pasta in a serving bowl.
Pour sauce over pasta.
Top with green onion and cheese.
tock pot fry andouille and tasso in 2 tablespoons vegetable oil
Cook rice according to package directions and set aside.
In a 3-quart saucepan, cook onion, celery, green pepper and garlic in butter or margarine until tender.
Stir in undrained tomatoes, tomato paste, tasso or sausage and seasoning.
Bring to boiling. Reduce heat, cover and simmer 30 minutes. Stir in chicken and hot pepper sauce.
Simmer, covered, about 15 minutes more or until chicken is tender.
Stir in rice. Cook, stirring occasionally, until heated through.
In a hot pan, saute the shrimp, Tasso ham, red pepper, mushrooms, onion, garlic, and scallions for 2 minutes.
Deglaze the pan with white wine and simmer.
Add parsley, lemon juice, chicken stock, thyme, cayenne pepper and seasoning; reduce to a simmer.
Whisk in the whole butter and serve over warm pasta immediately.
br>Place a piece of tasso inside the slitted shrimp and
edium-high heat. Add the tasso and cook, stirring, for 1
br>For the pepper and tasso stew:
Add the stock
ajun-style savory foods. This tasso should not be considered a