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Andouille-tasso dressing
Artist: _
Categories: Andouille, Creole & Cajun, Dressings, Meats, Southern
Yield: 1
Rating: 0
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Ingredients:
1/2 lbsAndouille, finely chopped
4 cupChicken stock
4 tbspMargarine
1/2 cupGreen onions, finely choppe
1/2 cupMushrooms, fresh, sliced
1/4 cupBell pepper, finely chopped
2 tbspSalt
1/2 cupTasso, finely chopped
1 packCornbread, about 9-inch pan
1 cupOnions, finely chopped
1/2 cupCelery, finely chopped
1/4 cupParsley, finely chopped
2 tbspGarlic, finely chopped
1 tbspBlack pepper
Procedures:
1Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature.
2Then, to a 2-?quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the heat, and simmer for about 1 hour until the meats are soft and tender.
3Meanwhile, take a 12-inch skillet and melt the margarine over medium heat.
4Then quickly saute the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted -- do not overcook! next, take a mixing bowl and crumble the cornbread.
5Then stir in the sauteed vegetable mixture and all of the meats and blend everything thoroughly.
6At this point, begin adding the meat stock you made - a little at a time -- to moisten the dressing.
7Remember...
8You want the stuffing "just moist" -- not wet! and you want to taste the stuffing before adding any salt and pepper.
9There may already be enough in the tasso and andouille to suit you.
10Use with stuffed veal pocket.
11Note: the best way to enhance the flavor of a traditional new orleans veal pocket is to stuff it with a cornbread dressing spiced up with andouille and tasso
 
 
 
 

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