Tell me if this is a crazy idea for a gumbo

Ground meat would be a terrible idea. Your best bet is to keep the Tasso in large chunks and take it out before you eat it.

Tasso is cured pork (like ham), seasoned heavily, and smoked.

Just replace it with cured pork smoked sausage. You’ll get all the flavor except for the heavy seasoning.

Are you letting the tasso cook in the gumbo for a good while? If so, it seems to me that the texture is very similar to sausage.

Of course, it's all subjective.

Never cooked gumbo with Tasso either. I'm probably wrong, but I thought it was a Jambalaya thing. Of course, having said that, I have never used it in a Jambalaya either.

I put it in my red bean gumbo every time. Dice it small like the onions.

if you look up "homemade better than bouillon" its made the same way.

make a stock and then hit it with an emulsion blender until its a paste. Use by tossing in a liquid.

I tried it with some pork butt bones and meat stuck on the bones and was able to freeze a whole bag of ice cube tray blocks.

Haven't used it yet but am going to try them out soon in a pot of red beans.

I did something like this once. It comes out grainy and not smooth. Not a good mouth-feel.

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What if I took the Tasso and grinded it real fine in a blender and mixed it in like that ?

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i think you might end up with a grainy texture. Could you make a tasso broth and discard the solids?

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What

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Make red beans. Purée the red beans. Sauté trinity, add roux, add puréed red beans. Cook with smoked turkey necks and poach eggs in it at the very end. A river parish favorite.

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Make red beans. Purée the red beans. Sauté trinity, add roux, add puréed red beans. Cook with smoked turkey necks and poach eggs in it at the very end. A river parish favorite.

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Keep the eggs, add smoked pig tails and you’re good to go.

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Every time I use Tasso I cube it very small.

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Ding ding ding....

Cut it small and let it cook in the gumbo for a a while and it will melt in your mouth.