Sausage and tasso soup (w/ pics) | TigerDroppings.com

Posted byMessage
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

Sausage and tasso soup (w/ pics)



Today i felt like making a simple soup. Ive made this before and We love it. I am however always looking for new things to do with what I already know so I want your comments and suggestions.

Start with the spices:
Cayenne
Onion powder
Garlic powder
Chicken broth
Chicken bouillon

Then we have the important stuff.
Trinity (including red bells)
Tasso
Jalepeno smoked sausage
The trinity mix is mine that i chop up and freeze. The sausage is from redlich's cash and carry in Basile. If you go there, grab some boudin too. You are welcome. The tasso should have been from there as well but i didnt realize that i had run out. So i made do.



Throw some oil in a pot and start browning the sausage and tasso.
Then throw in the trinity.

Once you get the veggies where you want em, throw in 1 box of chicken broth and a few cups of water. (i know i showed 2 but there was only a little bit in one of them)

Cook up some rice with my secret ingredient


Let the soup simmer for at least an hour to pull the smoke and fat out of the sausage and tasso. Serve it over the rice The broth will make your knees weak.

Any contributions would be welcomed!







Back to top
Share:
oldcharlie8
LA-Lafayette Fan
Baton Rouge
Member since Dec 2012
3858 posts

re: Sausage and tasso soup (w/ pics)


meh...all you need is some roux.







Back to top
Blind Boy Grunt
LSU Fan
Member since Mar 2013
808 posts

re: Sausage and tasso soup (w/ pics)


You can cook the rice in the soup - it will absorb the flavors.





Back to top
  Replies (0)
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

re: Sausage and tasso soup (w/ pics)


quote:

meh...all you need is some roux.


This really scratches the itch for gumbo with about 1/10th of the labor. And you dont have to stir like a fool to keep things from burning. It has a great flavor.






Back to top
tigertown79
LSU Fan
natchitoches
Member since Dec 2007
213 posts

re: Sausage and tasso soup (w/ pics)


I might have to try this. How much onion powder and garlic powder do you usually put in?





Back to top
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

re: Sausage and tasso soup (w/ pics)


Not a whole lot. More garlic powder than onion powder. I would say just enough to cover the top of the pot.

It is so simple and soooo good.






Back to top
  Replies (0)
Bear Is Dead
LSU Fan
Monroe
Member since Nov 2007
3607 posts

re: Sausage and tasso soup (w/ pics)


Need a roux





Back to top
TorNation
LSU Fan
Sulphur, LA
Member since Aug 2008
2437 posts

re: Sausage and tasso soup (w/ pics)


I don't normally eat rice in my soup but if I did I would definitely cook the rice in the soup for a one pot meal. I really like a cream based potato and sausage soup when in the mood for something sausage based and not wanting gumbo.





Back to top
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

re: Sausage and tasso soup (w/ pics)


quote:

Need a roux


Pay attention meathead. You are saying the same shite that he (oldcharlie8) said (in my best eminem voice).

Im not sure why that line from 8mile popped into my head but it does fit lol.

I agree that a roux would give it a different flavor. Dont you think that would be too much like gumbo? Im not trying to make gumbo. If you think it could take the soup in a different direction, how would you use the roux?






Back to top
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

re: Sausage and tasso soup (w/ pics)


Do you think cream would fit in this recipe at all? I dont cook with much cream.





Back to top
Bear Is Dead
LSU Fan
Monroe
Member since Nov 2007
3607 posts

re: Sausage and tasso soup (w/ pics)


You dont have to add the same amount of roux as in a gumbo, I would just add some type of thickening agent to the soup to give it a base.





Back to top
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

re: Sausage and tasso soup (w/ pics)


How much would you add and at what step would you put it in?





Back to top
  Replies (0)
TorNation
LSU Fan
Sulphur, LA
Member since Aug 2008
2437 posts

re: Sausage and tasso soup (w/ pics)


quote:

Do you think cream would fit in this recipe at all?

I would add a little bit of lightly cooked roux (blonde) then some cream along with diced potatoes instead of rice. Just before its done drop a handful of cheddar cheese and top with some fresh green onions. I also like to use roasted garlic in mine. The smokiness of the sausage and the right amount of red and black pepper really put this dish over the top.



This post was edited on 4/22 at 1:13 pm


Back to top
  Replies (0)
Al Dante
Member since Mar 2013
1570 posts

re: Sausage and tasso soup (w/ pics)


quote:

If you think it could take the soup in a different direction, how would you use the roux


I wouldn't make a roux. If you want to thicken it up a bit, sautée your trinity in a sautée pan with a tablespoon of oil and a tablespoon of flour. Sautée until the veggies are soft then dump them with the sausage. it's not really a roux, takes a few minutes and adds some thickness and taste.

I also wouldn't use all the powders and just add more onions and garlic if you like.

Youre asking for suggestions so i gave a few. Doesn't mean I don't think your soup looks great.






Back to top
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

re: Sausage and tasso soup (w/ pics)


quote:

it's not really a roux, takes a few minutes and adds some thickness and taste.


Could the flour just be added at the end or would that not do the same thing flavor wise?






Back to top
TorNation
LSU Fan
Sulphur, LA
Member since Aug 2008
2437 posts

re: Sausage and tasso soup (w/ pics)


I would think you want to cook off your flour a bit to help with the taste plus it would need to come up to a simmer/boil to fully thicken.





Back to top
  Replies (0)
Al Dante
Member since Mar 2013
1570 posts

re: Sausage and tasso soup (w/ pics)


quote:

Could the flour just be added at the end or would that not do the same thing flavor wise?


That could work. If you do that though you have to make sure the flour is dissolved in a cup of water before you dump it in or else it could all clump up. Just put it in a small glass with some water and stir until it's all dissolved.

I would just do it with the veggies though. it browns a little bit.

ETA: and TOR is right. If you're going to add the dissolved flour like I described you need to bring the heat back up to a strong simmer for a few minutes or else the flour won't do it's thickening magic.



This post was edited on 4/22 at 2:11 pm


Back to top
  Replies (0)
Duane Dibbley
Air Force Fan
Big Bad Baz
Member since Nov 2011
248 posts

re: Sausage and tasso soup (w/ pics)


quote:

The sausage is from redlich's cash and carry in Basile. If you go there,grab some boudin too. You are welcome. The tasso should have been from there as well...


Redlich,s has the best link of (wet) boudin in LA. IMO... Redlich’s City Cash in Basile, LA = A+ Rated Boudin

Really good smoked meat all around.






Back to top
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

re: Sausage and tasso soup (w/ pics)


quote:

Redlich,s has the best link of (wet) boudin in LA. IMO... Redlich’s City Cash in Basile, LA = A+ Rated Boudin


Agreed. Eunice poultry is a close second.






Back to top
  Replies (0)


Back to top