Tasso in Jambalaya

Discussion in 'Food & Cooking' started by bigolddog, Jan 29, 2012.

  1. bigolddog

    bigolddog

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    I have my favorite Jambalaya recipe but I have never made it with Tasso. I have always substituted with smoked sausage because I can never find Tasso. I’m considering making my own Tasso but brining a pork butt for a week, making and applying a rub and smoking the butt for 12 hours is a lot of work for one ingredient.

    Can anyone tell me if using Tasso instead of smoked sausage in Jambalaya will make a noticeable difference?

    Thanks in advance!
     
  2. pete

    pete Moderator Staff Member

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    It will make a difference as tasso is differently flavored than sausage (I'm assuming cajun style andouille sausage) although a number of the seasoning between the 2 are the same.  How much of a difference it is going to make is open for debate.  Personally, I don't see it making  that big of a difference although using tasso will provide more heat to the jambalaya.
     
  3. bigolddog

    bigolddog

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    I do use Andouille sausage but that’s not the substitute. The recipe calls for two kinds of sausage/ham (Paul Prudhommes I believe) of Andouille and Tasso.

    Thanks for the feedback Mr. Pete!