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I pulled out an old recipe I haven't used in many years to make homemade Tasso (cajun spiced ham).
Wife asked if I wanted to put some in the Potato Soup she was making.  Totally made it for me although this recipe is really spicy, I found that if you rinse the Tasso in water, the results are much milder.
I used to heat up the Tasso with olive oil in a pan and add fresh asparagus and finish with peels of fresh Parmesan.
There are a lot of recipes out there and most are close to this.  I'm going to cut back on the Cinnamon but, since rinsing cools it down, I'm going to go with my recipe on the red pepper.  I can eat this like jerky though...very hard to stop.

OKC area  XL - Medium Eggs


  • buzd504buzd504 Posts: 2,524
    Yum.  Tasso has so many uses as a seasoning.  Good smoke flavor is required.
  • Love tasso! Gonna make some andouille this weekend. Between us we could make a decent jambalaya eh? I'm soaking out the bacon I made last week right now. Not too spicy...too smoky.


    Caledon, ON


  • LoggerLogger Posts: 305
    @buzd504 You are so correct.  I used apple and a little cherry and it worked well with this.

    @Little Steven  I love Andouille and am looking forward to your pics and method.
    I really need to concentrate on how to make jambalaya the "right" way.
    OKC area  XL - Medium Eggs
  • RACRAC Posts: 1,688
    Recipe ?


    Boerne, TX

  • LoggerLogger Posts: 305

    OKC area  XL - Medium Eggs
  • RACRAC Posts: 1,688
    ^^^^^^ Thanks ^^^^^


    Boerne, TX

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