One good Cajun recipe with tasso is chicken-tasso-andouille sausage gumbo from Southern Living. To make the gumbo, cut 4 pounds of skinned, boned chicken thighs, 1 pound of andouille or smoked sausage, and 1 pound of tasso or smoked ham into bite-size pieces. Transfer the meats to a large pot over medium-high heat, and cook them until browned, approximately 20 minutes. Transfer the cooked meat onto paper towels, and wipe down the pot.
Add 1 cup of vegetable oil to the pot to heat, and then whisk in 1 cup of all-purpose flour. Whisk the flour and oil consistently until it turns a dark-mahogany color, approximately 25 minutes. Mix in 4 chopped medium onions, 2 chopped large green peppers, 2 chopped large celery ribs and 4 minced cloves of garlic. Continue to stir the ingredients frequently until tender, approximately 18 to 20 minutes.
Slowly pour in four 32-ounce boxes of chicken broth, and then add in the meat with 1 1/2 teaspoons of dried thyme, 1 teaspoon of ground black pepper and 1/2 teaspoon of ground red pepper. Turn the heat up to medium-high to bring the ingredients to a boil, and then reduce it to medium-low to simmer. Stir the gumbo occasionally as it cooks for 2 1/2 to three hours. Stir in 1/3 cup of chopped fresh parsley, and serve the gumbo over hot rice.