Roasted Pork and Tasso Gumbo

Try this easy Roasted Pork and Tasso Gumbo from Louisiana Cookin’ for dinner tonight!

Roasted Pork and Tasso Gumbo
Serves 6
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Ingredients
  1. 1 (4-pound) boneless Boston butt, untrimmed
  2. 3 tablespoons Cajun seasoning, divided
  3. 2 tablespoons kosher salt, divided
  4. 2 tablespoons ground black pepper, divided
  5. 3 tablespoons olive oil
  6. 10 ounces tasso ham, chopped
  7. 1 cup brown roux, recipe follows
  8. 1 cup chopped yellow onion
  9. 1 cup chopped green onion
  10. 1 cup chopped poblano pepper
  11. 1 cup chopped green bell pepper
  12. 1 cup chopped celery
  13. ¼ cup chopped jalapeño
  14. 2 tablespoons minced garlic
  15. 2 (15-ounce) cans chopped tomatoes
  16. ¼ cup prepared mole sauce, such as Doña Maria
  17. 4 cups chicken broth
  18. 3 bay leaves
  19. 2 dried chile peppers
  20. Cooked brown jasmine rice, such as Cajun Grain
  21. Garnish: chopped fresh cilantro
Instructions
  1. Preheat oven to 400°. Rub pork butt with 2 tablespoons Cajun seasoning, 1 tablespoon salt, and 1 tablespoon pepper. Place in a roasting pan, fat side up; cover tightly with aluminum foil, and bake 45 minutes.
  2. Reduce oven temperature to 300°, and cook 5 hours more. Remove from oven, and cool completely. Using a fork, shred meat, and set aside.
  3. In a large Dutch oven, add olive oil, and heat over medium heat. Add tasso and cook, stirring often, until browned. Drain and set aside. In the same pan, add roux, and warm over medium heat, stirring constantly.
  4. Once simmering, add onions, peppers, celery, jalapeño, and garlic. Cook, stirring often, until vegetables are tender, about 5 minutes.
  5. Add tomatoes, mole, broth, bay leaves, dried peppers, and remaining 1 tablespoon Cajun seasoning, 1 tablespoon salt, and 1 tablespoon pepper. Bring mixture to a boil over high heat. Reduce heat to medium, add reserved pork, and simmer 30 minutes. Serve over cooked rice. Garnish with fresh chopped cilantro, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Stovetop Roux
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Ingredients
  1. 7 tablespoons vegetable oil or butter
  2. 11 tablespoons all-purpose flour
Instructions
  1. In a Dutch oven or large cast-iron skillet, heat oil over medium-high heat. Add flour, and whisk vigorously until combined and mixture is smooth.
  2. Reduce heat to low, and continue cooking, whisking, until flour has lost its raw smell, but before any golden color or toasted aroma occurs, 4 to 5 minutes. For blond roux, continue cooking, stirring occasionally, until roux is light golden brown, about 15 to 20 minutes. For brown roux, continue cooking, stirring occasionally, until roux color resembles peanut butter, 30 to 35 minutes. For dark brown roux, continue cooking, stirring occasionally, about 45 minutes. As roux darkens, stir more frequently.
  3. Remove from heat, and use immediately, or cool completely, and freeze up to 6 months.
Louisiana Cookin https://www.louisianacookin.com/

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