- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Seasoning adjustment when replacing Tasso with ham in jambalaya?
Posted on 2/14/21 at 9:21 am
Posted on 2/14/21 at 9:21 am
I don’t have access to tasso for a jambalaya tomorrow, but I do have leftover frozen ham from Costco.
When looking at recipes for homemade tasso, cinnamon is a common ingredient. Some even use allspice. I imagine this along with the curing gives it that strong, “tasso” flavor.
Seems blasphemous, but could I add a little cinnamon and allspice to the seasoning mix and simulate the flavor the tasso would bring? The ham is really plain. It’s that Costco ham that comes in a red package.
Doing a Gonzales brown jambalaya with ham, chicken, and andouille.
When looking at recipes for homemade tasso, cinnamon is a common ingredient. Some even use allspice. I imagine this along with the curing gives it that strong, “tasso” flavor.
Seems blasphemous, but could I add a little cinnamon and allspice to the seasoning mix and simulate the flavor the tasso would bring? The ham is really plain. It’s that Costco ham that comes in a red package.
Doing a Gonzales brown jambalaya with ham, chicken, and andouille.
2
Posted on 2/14/21 at 9:39 am to StringedInstruments
quote:
Doing a Gonzales brown jambalaya with ham, chicken, and andouille.
No Gonzales jambalaya would have ham (and probably not Tasso) and most would use smoked sausage and not andouille..... but that don’t matter use what you want, as for seasoning just taste the broth once you have all tour meats in there and adjust accordingly, it should be salty and over seasoned bc you still have the rice to cook
Posted on 2/14/21 at 9:43 am to StringedInstruments
Had a lot of gonzales jambalaya and never had Tasso, ham or andouille in it.
I know you aren’t looking for this advice but the Gonzales jambalaya is easily made anywhere in the nation. The only substitute typically needed is cubed pork butt instead of temple meat. The real key is browning the shite out of the pork meat.
I don’t think I’d add cinnamon.
I know you aren’t looking for this advice but the Gonzales jambalaya is easily made anywhere in the nation. The only substitute typically needed is cubed pork butt instead of temple meat. The real key is browning the shite out of the pork meat.
I don’t think I’d add cinnamon.
This post was edited on 2/14/21 at 9:44 am
Posted on 2/14/21 at 10:53 am to Sherman Klump
Just use the ham with the other meats. It will be good.
I would NEVER put cinnamon in jambalaya.
I would NEVER put cinnamon in jambalaya.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News