Fleur de Lis

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Monday, February 24, 2014

Smoked Pork & Crawfish Sausage and Tasso Gumbo

On my last trip to New Orleans, I brought home a package of Savoie Tasso and another of smoked pork and crawfish sausage from Crescent City Meat Company of Metairie, LA.

Tasso is spicy, smoked pork butt that is common throughout South Louisiana. If you're looking for a gumbo with tons of flavor and some heat, give this recipe a try.  I used a recipe from Louisiana Cookin' Magazine as a jumping off point and here's the resulting recipe:

3 T. olive oil
8 oz. tasso ham, diced
1 cup brown roux*
1 cup chopped yellow onion
1 cup chopped green onion
1 cup chopped poblano pepper
1 cup chopped green bell pepper
1 cup chopped celery
1/4 cup chopped jalapeno
2 T. minced garlic
2 (15 oz.) cans petite diced tomatoes
1/4 cup prepared mole sauce, such as Dona Maria
4 cups chicken broth
3 bay leaves
2 dried chile peppers
1 T. Cajun seasoning
cooked basmati rice
Garnish:  chopped cilantro or finely chopped green onions

*Stovetop Roux
7 T. vegetable oil or butter
11 T. all purpose flour

In a Dutch oven or large cast iron skillet, heat oil over medium high heat.  Add flour, and whisk vigorously until combined and mixture is smooth.

Reduce heat to low and continue cooking, whisking until flour has lost its raw smell, but before any golden color or toasted aroma occurs, 4 to 5 minutes.  For a brown roux, continue cooking, stirring occasionally, unto roux color resembles peanut butter, 30 - 35 minutes.  Remove from heat and use immediately.

In a large Dutch oven, add olive oil and heat over medium heat.  Add tasso and sausage and cook, stirring often, until browned.  Drain and set aside.  In the same pan, add roux and warm over medium heat, stirring constantly.

Once simmering, add onions, peppers, celery, jalapeno and garlic.  Cook, stirring often, until vegetables are tender, about 5 minutes.

Add tomatoes, mole, broth, bay leaves, dried peppers and Cajun seasoning, salt as needed and black pepper to taste.  Bring mixture to a boil over high heat.  Reduce heat to medium and simmer for 30 minutes.  Serve over cooked rice and garnish as desired.

***Lolly's note:  I brought gumbo to a boil and then transferred to a crock pot set to low to gently cook for a few hours.  

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