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Sausage and Tasso Sauce Piquante
Posted on 5/16/13 at 11:57 pm
Posted on 5/16/13 at 11:57 pm
Cooked an old favorite of mine tonight. I have to go home to get the ingredients or get my parents to bring them up b/c can't find decent sausage around here and def can't find tasso. Here are a few pics for your enjoyment.
1. Cut up sausage and tasso and brown the heck out of it.
2. Take out meat and cook down onions, bell pepper, celery, mushrooms, garlic and jalapenos to deglaze.
3. Add tomato paste, sauce, and diced tomatoes and peppers and cook down a bit
4. Add back meat, seasoning of your choosing and some water.
5. Just let it cook down a few hours and get your final result.
...and enjoy...
1. Cut up sausage and tasso and brown the heck out of it.
2. Take out meat and cook down onions, bell pepper, celery, mushrooms, garlic and jalapenos to deglaze.
3. Add tomato paste, sauce, and diced tomatoes and peppers and cook down a bit
4. Add back meat, seasoning of your choosing and some water.
5. Just let it cook down a few hours and get your final result.
...and enjoy...
5
Posted on 5/17/13 at 12:00 am to Dr Beardface
that's a simple but tasty dish. Thanks for sharing
Posted on 5/17/13 at 6:19 am to Dr Beardface
Looks tasty. Where'd your folks get the meats?
Posted on 5/17/13 at 6:49 am to Dr Beardface
looks perfect.
Posted on 5/17/13 at 7:09 am to Dr Beardface
Beautiful job.
I've been thinking about making an alligator sauce picante. I've only had it once, years ago, at a USL (that's how long ago it was) football game. Would I cook it the same way? Any special prep to the alligator? Anybody?
I've been thinking about making an alligator sauce picante. I've only had it once, years ago, at a USL (that's how long ago it was) football game. Would I cook it the same way? Any special prep to the alligator? Anybody?
Posted on 5/17/13 at 7:22 am to Darla Hood
quote:
Would I cook it the same way?
yes
Posted on 5/17/13 at 7:32 am to Dr Beardface
Nice looking food.
As they say IWEI!
As they say IWEI!
Posted on 5/17/13 at 8:40 am to Darla Hood
quote:
Would I cook it the same way? Any special prep to the alligator?
Good morning Ms. Darla. I will occasionally add gator to the above recipe. When I use the gator I run it through the tenderizer attachment on the Kitchen Aide a couple more times for good measure but a good ole' meat mallet will work too. Also, to further the break down of the "stringy" stuff I don't brown it. I let it braise in the liquid for about an hour longer than the tasso and sausage.
Posted on 5/17/13 at 9:11 am to Darla Hood
i had some alligator sauce piquante years ago at the Sauce Piquante Festival in Raceland. IDK if it was fantastic or i was just drunk and starving, but i remember it well.
Posted on 5/17/13 at 10:01 am to OTIS2
quote:
Where'd your folks get the meats?
That was from Meche's in Opelousas. Usually either get it from there or Kelly's in Opelousas.
Posted on 5/17/13 at 10:42 am to Dr Beardface
quote:
Kelly's in Opelousas.
mM go to! IMO the best, most consistent smoked sausage around. Seems to be extremely lean as well.
Posted on 5/17/13 at 10:49 am to Dr Beardface
Posted on 5/17/13 at 10:51 am to failuretocommunicate
quote:
IMO the best, most consistent smoked sausage around. Seems to be extremely lean as well.
It's definitely some good stuff. I love the preseasoned pork steaks and chicken from there also for barbecues.
Hmm, not sure how we earned an anchor
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