On Mon, 10 Aug 2015 18:07:40 GMT, "l not -l" > wrote:

>
> On 9-Aug-2015, sf > wrote:
>
> > On Sun, 9 Aug 2015 20:03:58 GMT, "l not -l" > wrote:
> >
> > >
> > > On 9-Aug-2015, sf > wrote:
> > >
> > > >
> > > > Thanks for the recipe. I wonder what Ed thinks about it? I've been
> > > > using a pan of water with great success to keep the heat even in the
> > > > chamber (not for hydration purposes), so I'm wondering if I should
> > > > smoke it for a couple of hours and then finish it off in the oven?
> > > > I'd be flying blind with tasso, no idea what it should be like. I
> > > > thought it was a cured meat, but clearly it's not in this recipe.
> > >
> > > Not cured but texture is similar to a country ham.
> >
> > Thanks! When you use it in gumbo or jambalaya, is it sliced thin or
> > in big chunks?
> >
> > --
> I use about a 1/2" dice when adding it to red beans and rice.
>
> I have not used it in gumbo or jambalaya; those are dishes I only make for
> the occasional Sunday Family Meal. My daughter does not eat pork or lamb
> rarely eats beef; so gumbo and jambalaya are made with chicken, shrimp
> and/or mudbugs - sausage on the side for my son and I.

I used to make jambalaya with Bruce Aidells andouille sausage before
he went national and his andouille turned into a glorified hot dog.
I've tried local butcher made andouille, but haven't been impressed
enough with their product to buy it again, so I'm still looking.
Tasso sounds easy enough to make, so I'll give it a shot sometime.
Haven't made gumbo or jambalaya in what seems like forever. Can't use
shellfish because it triggers my husband's gout and can't find a
decent local andouille, so I'll give the tasso option a try. Thanks.

--

sf