Comeaux's Pork Tasso 4lb

Comeaux's Pork Tasso is a must-have for any Cajun cook's pantry. This smoky, spicy cured pork is a staple in traditional dishes like gumbo and jambalaya, adding depth and flavor to any recipe. And with this 4lb bulk pack, you'll have plenty to last through multiple meals. Simply slice and use as desired - it's a quick and easy way to add a taste of Louisiana to your cooking. Trust us, your taste buds will thank you for choosing Comeaux's Pork Tasso.

Diced pork shoulder meat, specially seasoned, marinated, cured and then Hickory smoked. Tasso is used to transfer seasoning and smoke flavor to other foods such as vegetables, gumbo and soups. Just a little goes a long way to spice up all of your favorite dishes. (Hint... use tasso in place of bacon or salt meat - it has less fat) Tastes great! Fully Cooked- Naturally Smoked

Unit Size: 4lb

Here are two recipes for cooking tasso in gumbo and jambalaya:

Tasso Gumbo:

In a large pot, heat 1/4 cup of vegetable oil over medium heat. Add 1 chopped onion, 1 chopped bell pepper, and 1 chopped celery stalk. Cook until vegetables are soft, about 5 minutes.

Add 1/4 cup of all-purpose flour and cook for an additional 2 minutes.

Stir in 6 cups of chicken broth, 1 (14.5-ounce) can of diced tomatoes, 1/4 cup of tomato paste, 1 bay leaf, 1/2 teaspoon of thyme, 1/4 teaspoon of cayenne pepper, 1 pound of tasso, and 1 pound of uncooked shrimp. Bring to a boil, then reduce heat to low and simmer for 30 minutes.

Add 2 cups of cooked rice and cook for an additional 5 minutes.

Serve hot, garnished with chopped green onions and parsley.

Tasso Jambalaya:

In a large pot, heat 1/4 cup of vegetable oil over medium heat. Add 1 chopped onion, 1 chopped bell pepper, and 1 chopped celery stalk. Cook until vegetables are soft, about 5 minutes.

Add 1 pound of tasso and cook for an additional 5 minutes.

Stir in 1 (14.5-ounce) can of diced tomatoes, 1 cup of chicken broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of hot sauce, 1/2 teaspoon of thyme, and 1/4 teaspoon of cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

Add 1 pound of uncooked shrimp and cook for an additional 5 minutes.

Stir in 2 cups of cooked rice and cook for an additional 5 minutes.

Serve hot, garnished with chopped green onions and parsley.