1/2 lb andouille - finely chopped
1/2 cup tasso - finely chopped
4 cup chicken stock
1 pan cornbread about 9-inch pan
4 tbsp margarine
1 cup onions - finely chopped
1/2 cup green onions - finely chopped
1/2 cup celery - finely chopped
1/2 cup mushrooms - fresh, sliced
1/4 cup parsley - finely chopped
1/4 cup bell pepper - finely chopped
2 tsp garlic - finely chopped
2 tsp salt
1 tsp black pepper
Directions
Start off by baking your cornbread to package directions (be sure you
choose an unsweetened cornbread mix) and letting it cool to room
temperature. Then, to a 2-1/2-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.
Meanwhile, take a 12-inch skillet and melt the margarine over medium
heat. Then 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. Then stir in the
sauteed vegetable mixture and all of the meats and blend everything
thoroughly.
At this point, begin adding the meat stock you made - a little at a
time -- to moisten the dressing. Remember... you want the stuffing
"just moist" -- not wet! And you want to taste the stuffing before
adding any salt and pepper. There may already be enough in the tasso
and andouille to suit you.
Use with Stuffed Veal Pocket.
NOTE: 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.
From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. From
Michelle Bass From: Rich Harper
Servings: 1 servings
Andouille-Tasso Dressing Recipe brought to you by Recipe Ideas
Categories: Meat; Salad
The History of Recipes
We are able to read the history of `recipes` far back into antiquity, in truth as far back into history as early Egypt, and maybe further still. Interesting though that maybe, generally, these old records were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans used many aromatic flavors, including a few that are still present in modern kitchens for example thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices prompted a surge in manuscripts on cooking, the majority of which are now in private cookery archives. By the advent of the 20th century, cookery publications are highly popular due to better eduction, people having increased leisure time and having more money to spend. The revolution that is television brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Andouille Tasso Dressing recipe.
