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Prep Time: 2½ Hours
Yields: 3 Pounds

Tasso is a dried product that has been seasoned with cayenne pepper, garlic and salt then heavily smoked. The word “tasso” is believed to have come from the Spanish word “tasajo,” which is dried, cured beef. However, pork or fish was also curried and dried in this method. Although this delicacy is often thinly sliced and eaten alone, it is primarily used as a pungent seasoning for vegetables, gumbos and soups. It has also gained wide acclaim as an hors d'oeuvre served with dipping sauces or fruit glazes. Some of Louisiana’s native people, such as Janie Luster of Theriot, La. who is a member of the United Houma Indian nation, continues the family tradition of making garfish tasso for use as a seasoning meat in okra gumbo.

4 pounds (6–8 ounce) garfish fillets
½ cup Worcestershire sauce
1 tbsp Louisiana hot sauce
¼ cup cayenne pepper
¼ cup cracked black pepper
¼ cup salt
½ cup granulated garlic

Place garfish fillets on a baking pan and season with Worcestershire and hot sauce. Coat fish well in sauces then add all remaining ingredients, mixing well to evenly distribute seasonings over fish. Cover with plastic wrap and refrigerate overnight. Using a home-style smoker, smoke tasso at 175–200°F for 2½ hours. Once cooked, tasso may be frozen or used to season gumbos, vegetables or beans. NOTE: If desired, smoke tasso over briquettes flavored with pecan wood and sugar cane strips.



























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