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| Boudin,tasso, Stuffed Chicken Breast; Rotel tasso cream sauce (copied recipe) | |
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| Tweet Topic Started: Mar 26 2005, 08:08 AM (497 Views) | |
| cajun cook | Mar 26 2005, 08:08 AM Post #1 |
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cajun cook
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I saw this one today on the katc.com tv station in Louisiana. Might give it a try. Anything with Tasso in it has to be good. Danny Boudin and Tasso Stuffed Chicken with Rotel Tasso Cream Sauce Chef Roman Landry Stuffing: 3 T vegetable oil 1 # ground pork 1 # ground tasso 1 cup chopped onions 3/4 cup finely chopped green bell pepper 1/4 cup finely chopped celery 2 tsp Minced garlic 1 T creole seasoning 1 tsp Salt 1 tsp ground black pepper 2 cups chicken stock 5 cups cooked rice, chilled 10-6 oz chicken breasts (boneless) In a large saute' pan, heat 2 T vegetable oil over a medium high heat. Add the pork and tasso and cook, stirring until the meat is browned; about 7 minutes. Add the remaining 1 T of oil. Add the vegetables, creole seasoning and salt and pepper. Cook for 5 minutes. Add the chicken stock and scrape the bottom of the pan to loosen the brown bits. Lower the heat and simmer for 5 minutes. Add the cooked, chilled rice and stir thoroughly. Cook until rice is heated throughout. Add the parsley. Stuff chicken breasts with 2 oz. of the stuffing each. Bake the stuffed chicken breasts at 350 degrees for 20 to 30 minutes. Optional: top with rotel Tasso Cream Sauce. Creole Seasoning: 2 1/2 T paprika 2 T salt 2 T garlic powder 1 T black pepper 1 T onion powder 1 T cayenne pepper Combine all ingredients thoroughly and store in an airtight container. Rotel Tasso Cream Sauce 1 ounce unsalted butter 1 small can Rotel tomato 1 tsp fresh garlic, chopped 1 qt Heavy cream 1/4 cup diced onion 1/4 cup green onion 1/4 cup chopped parsley 1/2# ground tasso salt and pepper to taste 2 T Blond Roux (butter and flour) Melt butter in a sauce pan. Add garlic, onion, Rotel Tomato, and tasso. Let cook for 5 to 10 minutes and then add the heavy cream, green onion and parsley. Bring sauce to a boil and then add roux. Let simmer for 10 minutes. Add salt to taste. Serve hot over cooked, stuffed chicken breasts. Makes 10 servings. |
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| Little Kopit | Mar 26 2005, 08:24 AM Post #2 |
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newfoundland
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Danny, Sure I could reach for my French dictionary, but you can tell me what a dictionary can't. Boudin and Tasso are new to me. What do they do for a recipe. & how does one reduce the fat content? sorry, have to ask that. What's rotel tomato? ( I always have my owned stewed tomatoes on hand) Can one make one's own roux?
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| Lynne | |
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| cajun cook | Mar 26 2005, 09:00 AM Post #3 |
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cajun cook
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lil kopit, Boudin is a sausage like stuffed with cooked rice mixed with ground pork liver,onions,green onion, and seasoning, chicken stock for moistness, Etc. Tasso is nothing more than HIGHLY seasoned pork boston butt , cut into slices and heavily smoked, then cut into chunks to give beans, cooked vegatables and other things a unique flavor when cooked. Sorry, but we never reduce fat in South louisiana, thats were we get all the flavor. If you have your own stewed tomatoes cut into small chuncks, add some seasoning, and some peppers, jalepeno, habenero,sweet, etc. mix well and you have Rotel. Roux is nothing more than equal parts of cooking oil and flour stirred well and constantly on med heat till the color of coffee. Blonde roux is butter and flour cooked until light brown. |
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| Little Kopit | Mar 26 2005, 09:09 AM Post #4 |
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newfoundland
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oh dear. or ouch. fat, sausage, oooooooooooooooooh. Now, dried peppers for chili, I use when............. Thanks anyway. |
| Lynne | |
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| cajun cook | Mar 26 2005, 09:22 AM Post #5 |
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cajun cook
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HaHaHa , I didn't tell you that we don't live much past 45 years old around here. :updown: :updown: :updown: :updown: Danny |
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| Heathertee | Mar 26 2005, 01:11 PM Post #6 |
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Heather-Central Connecticut
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Another goodie from Danny. :kiss: Lynne, the tasso I buy from d'Artagnan in New York isn't too expensive (except the shipping) and has almost no fat whatsoever. It might be well worth a try at least once. See if your butcher can order it; ours had never heard of it. Once a year I go crazy and order a bunch of stuff from them. I cut the tasso in 3 or 4 pieces and freeze it; we can't handle as much seasoning as Danny! Sausage doesn't have to be greasy if you fry it out well and drain it before you use it. If you can get the butcher to grind some lean pork (or grind it yourself) you can season the sausage yourself and know what is in it. |
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| cajun cook | Mar 26 2005, 04:56 PM Post #7 |
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cajun cook
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Miss Heather, I will figure out a way to send you some of my Tasso. It has to keep for a couple of days and still be reasonable in price. I bet I can do it at a better price than Dartajan or whatever their name is. All you have to do is get a boston butt roast, season the hell out of it put in fridge for a day and then season it again back in the fridge again for another day ,and then slice it 2 in. thick. Light the smoker gas,ele,or charcoal. keep it at 200 deg. for about 6 hours till the meat is brown and dried out. When you use it in dishes it will rehydrate itself. Slice it and use in beans and with vegiees. Danny |
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| Heathertee | Mar 26 2005, 08:37 PM Post #8 |
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Heather-Central Connecticut
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Danny, tasso is currently about 1 1/2 lbs for 10.50, not too bad. I bet yours is better, and the shipping is horrendous, but they charge one price for as much as you want to order. We don't use a lot of it as my Mom loves spicy foods but has a damaged esophagus so has to be careful how much she eats. I use it for flavoring stews and such. But thanks; it isn't everyday I get an offer like that!
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sorry, have to ask that.


8:29 AM Jul 11