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Home Cooking

Recipes using tasso? tasso versus andouille?

LorenzoGA | Jan 5, 201705:57 AM     12

We brought back a sampling of tasso from our road trip through Louisiana, but we have no experience cooking with it. The recipes I see are for dishes in which, having no knowledge of tasso, I would have used andouille: gumbo, jambalaya, and red beans and rice. (We brought back a sampling of andouille, too.) What is the thinking behind using tasso? Is it simply a matter of personal preference whether to flavor these kinds of dishes with tasso versus andouille? What other Cajun dishes might make use of tasso?

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