Channel the jubilant spirit of the holidays with this Tasso and Sausage Gumbo.
Tasso and Sausage Gumbo
Yields: 6-8 Servings
- 3 tablespoons olive oil
- 1 pound andouille sausage, sliced ½ inch thick
- 1 pound wild boar sausage, sliced ½ inch thick
- ½ pound tasso ham, chopped
- 7 tablespoons unsalted butter
- 11 tablespoons all-purpose flour
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 large green bell pepper, halved, seeded, and chopped
- 1 large poblano pepper, halved, seeded, and chopped
- 1 large jalapeño pepper, halved, seeded, and chopped
- 2 (14.25-ounce) cans diced tomatoes
- 6 cups low-sodium chicken broth
- 3 bay leaves
- 2 dried chile peppers
- 1 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Hot cooked rice
- Garnish: chopped green onion
- In a large Dutch oven, heat oil over medium heat. Add sausages and tasso; cook, stirring frequently, until browned, about 10 minutes. Let drain on paper towels.
- In same pot, heat butter until melted; whisk in flour until smooth. Reduce heat to medium-low; cook, stirring occasionally, until a dark brown roux forms, about 45 minutes.
- Add onion, celery, garlic, bell pepper, poblano, and jalapeño; cook, stirring, until tender, about 5 minutes. Add tomatoes, broth, bay leaves, chiles, Cajun seasoning, salt, and black pepper; bring to a boil. Reduce heat to medium-low. Add reserved sausages and tasso; simmer for 30 minutes. Discard bay leaves and dried chiles. Serve over rice. Garnish with green onion, if desired.