Smoked Tasso in gumbo on a cold day in Louisiana!

[jbellard]

Hey there!
So I’m in North Louisiana but oddly enough only south Louisiana is getting snow today. Nevertheless it’s only 40 degrees here today. A little feel of what you guys up north deal with. (I know it’s not the same, I lived in Germany for 13 yrs and know what cold is!)
Anyway I’m making gumbo and using some of the Tasso I smoked about a month ago. I posted the recipe then and can again if someone is interested. Just let me know.
So got my roux going, cutting up green onions, yellow onion, celery Tasso and sausage. Will cut up chicken in a bit as the other ingredients need some time to meld their flavors together. And the chicken doesn’t need to boil or it gets tough.
So the Tasso has a bunch of cayenne, salt, pepper and brown sugar and was smoked over pecan for about 3 hours at 175-200 degrees. Let me tell you when I opened that ziploc it was amazing. The smoky goodness was perfect. Of course I had to sample it as I cut and it will light your mouth up in a wonderful way.
I’ll keep you posted as I go along.

 

[dirtsailor2003]

Sounds tasty! Woke up to 18°f this morning. Been that way for a week. Brrrrrr!

 

[SmokinAl]

Boy it sure sounds good!
Al

 

[crazymoon]

JB, Your tasso looks excellent !

 

[jbellard]

Here is a full bowl of gumbo! It came out really good. Thanks for checking it out.

 

[jbellard]

Thanks crazymoon! I was very pleased with how it came out.

 

[crazymoon]

JB, Your gumbo looks excellent, I can almost smell it from here!

 

[griz400]

Good job on the gumbo .. points to you

 

[gmc2003]

28 degrees here, I could use a bowl that gumbo. Looks great.

Chris

 

[jbellard]

Here’s that Tasso recipe if anyone would like it. Pretty easy to make. Pecan is the key. I like my Tasso a bit thicker so i left it in smoker for 3 hrs and it came out wonderfully.