• 1 pound Cajun smoked sausage
  • 1/2 to 3/4 pound smoked Cajun tasso
  • 1 can diced tomatoes, drained
  • 1 small yellow onion, diced
  • 3 cloves garlic, chopped
  • 1 can tomato sauce, 8 oz
  • 3 cups chicken stock
  • 4 cups uncooked medium grain rice

I grew up in southwest Louisiana where the French influence and Cajun culture were so prominent that the grandparents of many of my friends spoke no English.  There is a certain joie de vivre, or love of life and friends that marks Cajun culture and its food.  One of the dishes that defines Cajun food in this region is the Sausage and Tasso Sauce Piquant (the “t” is silent) which, roughly translates from the 18th century French spoken in the area, as a sauce having a pleasantly sharp taste or appetizing flavor.  However it translates, it is a rich almost decadent dish that is cooked slowly, filling your kitchen with an aromatic anticipation that is arguably unmatched by any other Cajun dish.  Remember, a Sauce Piquant can not be rushed.  There is a certain marriage of flavors that occurs over time that simply can not be had by rushing the process.

The advent of mega-marts around the country has made true smoked Cajun sausage available practically everywhere.  Tasso is a spicy, peppery version of smoked pork, unique to Cajun food.  You should be able to find both, prepackaged with the other nationally branded smoked sausage.  If not, just ask your butcher.

This recipe calls for medium grain rice, the traditional variety of rice grown across south Louisiana.  While you can certainly substitute long grain rice, medium grain rice absorbs more of the rich flavor of a Sauce Piquant and has a much better mouth feel.

Directions:

  1. Slice the sausage into 1/4 inch rounds and place in a 5 quart dutch oven or heavy sauce pan and add enough water to just cover.  Place on a medium heat and bring to a boil.  We are going to let the water boil completely out which will pull some amazing flavor out of the sausage and render some of the fat.
  2. Once the water has boiled out, brown the sausage well in the rendered fat.
  3. Add the tomatoes and continue to brown.  We actually want to brown the tomatoes just a bit.  This releases some of their sugars and will add a great depth of flavor.
  4. Add the onions stirring occasionally until they are translucent.
  5. Add the garlic and the tasso that has been cut into pieces about the same size as the sausage and stir to combine.
  6. Stir in the tomato sauce and chicken stock, bring to a boil, cover and reduce to a very slow simmer.
  7. You want to cook your Sauce Piquant for about 3 hours.  Check it occasionally and add water as necessary.  As it cooks and reduces, the sauce will tighten-up or thicken.  You are looking for a sauce with the consistency of a thick chili.
  8. Cook the rice following the directions on the bag about 45 minutes before you are ready to serve.   Place a mound of rice on the center of each plate, spoon a liberal amount of Sauce Piquant over the rice and enjoy.