Tasso and Sausage Gumbo
Here's a twist on gumbo. Most gumbo have either seafood or chicken. This one contains neither. It's a great variation of gumbo.
3 tablespoons olive oil
2 pounds andouille sausage, sliced 1/2-inch thick
1/2 pound Tasso, chopped
7 tablespoons butter
11 tablespoons all-purpose flour
1 cup chopped yellow onion
1 cup chopped celery
4 cloves garlic, minced
1 large green bell pepper, halved. seeded, and chopped
1 large poblano pepper, halved, seeded, and chopped
1 large jalapeno pepper, halved, seeded, and chopped
2 )14.25-ounce) cans diced tomatoes
6 cups beef stock
3 bay leaves
1 teaspoon Creole seasoning
1 teaspoon salt
1 teaspoon ground black pepper
Hot cooked rice
In a large Dutch oven, heat oil over medium heat. Add sausage and tasso, cook, stirring frequently, until browned, about 10 minutes. Let drain on paper towels.
In same pot, heat butter until melted, stir in flour until smooth. Reduce heat to medium-low; cook, strung occasionally, until dark brown roux forms, about 45 minutes.
Add onion, celery, garlic, bell pepper, poblano, and jalapeño; cook stirring, until tender, about 5 minutes. Add tomatoes, stock, bay leaver, Creole seasoning, salt and pepper; bring to a boil. Reduce heat to medium-low. Add reserved sausage and tasso; simmer for 30 minutes. Discard bay leaves and serve over rice.
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Good Cooking, Good Eating and Good Living!!!