Tasso is smoked meat found in South Louisiana, usually pork, it is marinated in a seasoned brine solution then smoked over a southern hardwood. It is used to add flavor to a wide variety of dishes and works particularly well with vegetables in this case green beans.
2 tablespoons margarine
1 cup tasso
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 tablespoon minced garlic
1 teaspoon Tony Chachere's Creole Seasoning
1 teaspoon hot sauce
1/4 teaspoon white pepper
1/4 cup heavy cream or milk
1 10 oz. can of Campbell's Cream of Mushroom Soup
1 pound frozen cut green beans
1/2 cup toasted sliced almonds
1. Heat the margarine in saute pan. Saute tasso, onion, celery, bell pepper, and garlic for two minutes.
2. Add Tony Chachere's Creole Seasoning, hot sauce, white pepper, heavy cream, Campbell's Cream of Mushroom Soup and cut green beans.
Simmer for 10 minutes or until the green beans are cooked.
3. Top with the toasted almonds.
Yields 8 side servings.
Recipe compliments of Chef Patrick Mould.