Richards Smoked Pork Tasso 8oz

If you're a fan of Cajun cuisine, you can't go wrong with Richards Smoked Pork Tasso. This 8oz package is filled with juicy, flavorful pork that has been slow-smoked to perfection. The smoky flavor pairs perfectly with the spicy Cajun seasoning, creating a taste that's truly unique to Louisiana. Whether you're adding it to gumbo, jambalaya, or any other dish, Richards Smoked Pork Tasso is sure to bring some serious flavor. So if you want to experience the taste of Louisiana at its finest, give Richards Smoked Pork Tasso a try today!

Certified Cajun Pork Tasso is made with premium cuts of pork, slow cooked with red pepper and traditional seasonings. This southern Louisiana specialty will take your gumbo, soups, grits and rice to the next level.

Unit Size: 8oz

Ingredients: Pork, Water, Salt, Dextrose, Sodium Lactate, Sodium Phosphate, Sugar, Sodium Diacetate, Hydrolyzed Corn Protein, Sodium Erythorbate, Preservatives, Vanilla Powder (Sugar, Corn Starch, Dextrose, Natural & Artificial Flavoring), Natural & Artificial Flavors (Coffee & Maple). Rubbed with 2% mixture of : Salt, Sugar, Paprika, Red Pepper, Black Pepper, Garlic.

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.