Savoies Pork Tasso 8oz

Savoie's Pork Tasso is a traditional Cajun delicacy that has been enjoyed in Louisiana for generations. This 8oz package is made with high-quality pork that has been heavily seasoned and slow-smoked to perfection. The result is a spicy and smoky flavor that is sure to elevate any dish. Whether you're using it to add depth to your gumbo or adding it to your jambalaya, Savoie's Pork Tasso is a must-have for any Cajun cooking enthusiast. So go ahead and give it a try - your taste buds will thank you!

Another Cajun original, tasso is bursting with a blend of spices unique to South Louisiana cooking and cuisine that have been around for generations. Tasso can be put in almost any Cajun meal to make it even more awesome! Great meat to add to your gumbos, jambalayas, smothered potatoes, and much more!

Unit Size: 8oz

Ingredients: Pork Cured With A Solution of: (Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Preservatives), Spices, Dextrose, Paprika

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.