Poche's Pork Tasso 1lb

Poche's Pork Tasso is a staple in Cajun cuisine, and for good reason. This spicy, smoky meat is made from high-quality pork and seasoned with a blend of spices that will elevate any dish. Whether you're making gumbo, jambalaya, or any other Cajun classic, Poche's Pork Tasso is sure to add flavor and depth. With 1lb of tasso, you'll have plenty to use in all your favorite recipes. So why wait? Add Poche's Pork Tasso to your recipe today and start enjoying the delicious flavors of Cajun cuisine.

Large pieces of tender lean pork tumbled in a seasoning mixture of salt, red pepper, black pepper, garlic, jalapeño peppers, mustard, vinegar, and liquid smoke, then smoked to perfection in our smokehouse. Tasso is used for flavoring dishes and sauces. Its delicate smoked flavor makes it the perfect ingredient for your favorite cream sauces. Great as a pizza topping. USDA approved.

Unit Size: 1lb

Here are two recipes for cooking tasso in gumbo and jambalaya:

Tasso Gumbo:

In a large pot, heat 1/4 cup of vegetable oil over medium heat. Add 1 chopped onion, 1 chopped bell pepper, and 1 chopped celery stalk. Cook until vegetables are soft, about 5 minutes.

Add 1/4 cup of all-purpose flour and cook for an additional 2 minutes.

Stir in 6 cups of chicken broth, 1 (14.5-ounce) can of diced tomatoes, 1/4 cup of tomato paste, 1 bay leaf, 1/2 teaspoon of thyme, 1/4 teaspoon of cayenne pepper, 1 pound of tasso, and 1 pound of uncooked shrimp. Bring to a boil, then reduce heat to low and simmer for 30 minutes.

Add 2 cups of cooked rice and cook for an additional 5 minutes.

Serve hot, garnished with chopped green onions and parsley.

Tasso Jambalaya:

In a large pot, heat 1/4 cup of vegetable oil over medium heat. Add 1 chopped onion, 1 chopped bell pepper, and 1 chopped celery stalk. Cook until vegetables are soft, about 5 minutes.

Add 1 pound of tasso and cook for an additional 5 minutes.

Stir in 1 (14.5-ounce) can of diced tomatoes, 1 cup of chicken broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of hot sauce, 1/2 teaspoon of thyme, and 1/4 teaspoon of cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

Add 1 pound of uncooked shrimp and cook for an additional 5 minutes.

Stir in 2 cups of cooked rice and cook for an additional 5 minutes.

Serve hot, garnished with chopped green onions and parsley.