Being from Opelousas, Louisiana I grew up with Tasso, Boudin, Smoked Andouille, Gumbo, Cracklins, Chicken Sauce Pican, Shrimp Etoufee, etc being the staples of everyday life. Living in North Florida I don't get the chance to get back HOME much anymore. So, I've taken to making my own Sausage, Boudin, and Tasso. So far things are working out ok. Miss going back every once in a while to pass a good time and see the family, but time and money always seem to get in the way. Anyway, after being gone from home since 1981 - and spending 29+ years in the Navy - I still crave all that crazy food we all ate while growing up. Even have my San Diego-born wife and our adult children hooked on all of it.
Last Sunday we made a few Shrimp Po'Boys and Sha I tell you dem tings was Sa Se Bon! Made some Shrimp Creole a few weeks ago, homemade Red Beans & Rice with Tasso, and even a few batches of Beignets. Life around here is never dull when it comes to food. Anyhow, today I've got a small 1 1/2 lb batch of Tasso in the works right now - trying to dry it some before it goes in the smoker this morning. I'm using Pork Tenderloin that we got at Sam's yesterday. Have used London Broil and Turkey in the past as well. I don't have a family recipe so I've been going with the NOLA Cuisine spice recipe. And, so far so good. Have done a few batches since last November when I got my MES 30".
Anyhow, here's where we're at so far today. Finally found me some Pecan wood chips at the local ACE Hardware store, so that's going to be way we smoke with today. More later...
Tasso Drying Out - sorta
Lunch last Sunday here at home...
Last Sunday we made a few Shrimp Po'Boys and Sha I tell you dem tings was Sa Se Bon! Made some Shrimp Creole a few weeks ago, homemade Red Beans & Rice with Tasso, and even a few batches of Beignets. Life around here is never dull when it comes to food. Anyhow, today I've got a small 1 1/2 lb batch of Tasso in the works right now - trying to dry it some before it goes in the smoker this morning. I'm using Pork Tenderloin that we got at Sam's yesterday. Have used London Broil and Turkey in the past as well. I don't have a family recipe so I've been going with the NOLA Cuisine spice recipe. And, so far so good. Have done a few batches since last November when I got my MES 30".
Anyhow, here's where we're at so far today. Finally found me some Pecan wood chips at the local ACE Hardware store, so that's going to be way we smoke with today. More later...
Tasso Drying Out - sorta
Lunch last Sunday here at home...
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