Tasso Gumbo Gravy

By • November 1, 2010 • 7 Comments

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Author Notes: Oh don't fool yourself this is turkey gravy, and collards gravy and sweet potato gravy and even biscuit gravy. If comfort came in a ladle this would be it. Don't get in a hurry when making the roux, remember it is built for comfort not for speed, so take your time and build it to a nice peanut butter color or browner if you like. What I like about this is it can be done a day or two in advance and then reheated on Thanksgiving day. - thirschfeldthirschfeld

Food52 Review: This is a meal disguised as gravy. Seriously, not only does it comprise most of the food groups, its layered flavors hit all hot spots in your mouth. You don’t need turkey to distract you from smoky, slightly sweet sauce with the bite at the end. Pass the potatoes, please. Or better yet, just give me some grits to help fill my spoon as I eat this pot full of gravy. - cheese1227The Editors

Serves 8 two ounce servings

  • 1/4 cup clarified butter or vegetable oil, do not use whole butter the solids will burn before the roux is brown
  • 1/2 cup onions, fine dice
  • 1/3 cup all purpose flour
  • 1/4 cup green pepper, fine dice
  • 1/4 cup celery, fine dice
  • 1 1/2 tablespoons fresh garlic, minced
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 2 cups chicken or turkey stock
  • 1 bay leaf
  • 1 cup tasso ham, fine dice
  • kosher salt and fresh ground pepper
  1. In a cast iron pot or enameled Dutch oven heat the butter or oil over medium high heat. Add the flour. It should sizzle. Start stirring with a wooden spoon, don't use metal because it can discolor the roux. Reduce the heat to medium low and keep stirring. The roux will begin to take on color and smell like popcorn. Keep stirring until it is the color of peanut butter.
  2. Add the onions, celery and green pepper. The roux will seize up and collect around the vegetables. Thats what you want. Stir until the veggies become fragrant.
  3. Add the garlic, Cajun seasoning, thyme and the marjoram. Stir until they become fragrant.
  4. Add the stock. Season the a heavy pinch of salt and fresh ground pepper. Raise the heat to high and stir the gravy until it comes back to a boil and thickens. Add the tasso and the bay leaf. Reduce the heat and let the gravy simmer for 15 to 20 minutes so the flavor meld. Taste and correct the seasoning.
Jump to Comments (7)

Tags: cajun, clarified butter, ham

Comments (7) Questions (0)

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6 months ago Renee Meissner

oohh I want to make shrimp and grits and I think this gravy will perfectly combine with that!

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almost 2 years ago m tynan

Eight two ounce servings? Are we serving this in shot glasses?

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about 3 years ago Sharon Brumfield

This is a really great idea! The last time I was home (Louisiana) I picked up some tasso and froze it in small portions to use for special occasions. Now that the weather is cool we will have to have this with grits. It will kind of be like having grits and grillades without the long wait. Thanks for posting this.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Oh, man! This sounds incredible. Love tasso in my gumbo, and I'm betting this gravy is too-die-for delicious.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Really, you could just make some rice and pour it over and it would be soup. Really good soup.

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about 4 years ago dymnyno

Sounds like a stand alone, just hand me the spoon kind of gravy!

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about 4 years ago thirschfeld

yes, and don't get any biscuits or cornbread near it or you will find crumbs in the gravy from dipping.