On Tue, 10 Dec 2013 22:28:12 GMT, "l not -l" > wrote:

snip
>Tasso (very peppery, smoked pork shoulder) is just one of many meats
>used to make red beans and rice in the region where it's most famous.
>Some make it with "pickle meat" (pickled pork butt), others use sausage,
>still others make it without meat and serve andouille sausage with it.
>I've had it all those ways, and more, in New Orleans eateries.

I made pickled pork butt once per Alton Brown's directions . It
didn't do much for me. When I make red beans and rice again, it will
be with andouille.
Janet US