quote:

Originally posted by ersatzknarf:

quote:

Originally posted by cne32507:


Mais non. Tasso is cajun cured ham. Bacon is cured pork belly. The recipe calls for tasso, but......



and Andouille; 1/2 & 1/2. I do my Cajun gumbo the same. Bon si bon.

Thank you for sharing your secret

That is a very good way.

I can find Andouille around here, without problem, however it is Tasso that is lacking. :*(

https://www.beststopinscott.com

They even ship, and theirs is the best boudin I've found, we buy 20lbs everytime we drive through Louisiana.

Thank you very much, sir.

Shall have a look

quote:

I went a little different route this morning:

Jambaylaya:

As a certified 1/4 Cajun, who grew up on jambalaya (correct spelling , and chicken with okra gumbo, crayfish etouffee, boudin, etc. I have to ask if you are going to post a picture of your jambalaya?

Note: Gentle poke at neighbor to the East of God's Country.

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We can get tasso locally at Hebert's Specialty Meats in the Houston area.



We also like Poches Andouille that we can get there as well.

Poches is good stuff.

Majkszak's in Conroe makes their own which is also very good.