Casa M Jambalaya Sauce - Casa M Spice Co
★ Issue CMSC·21–025 · Published 20 Jun 2021
CajunSauce/Condiment

Casa M Jambalaya Sauce.

Render bacon fat, caramelize your vegetables, then build heat with tasso and tomatoes simmered down to a proper Louisiana sauce

PREP 20 min
COOK 75 min
TOTAL 1:35h h
SERVES 12 people
HEAT hot
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
Saute panCutting boardChef knifeWooden spoon

Render bacon fat, caramelize your vegetables, then build heat with tasso and tomatoes simmered down to a proper Louisiana sauce

Ingredients

Ingredients

  • FOR THE VEGETABLES:
  • 4 ounces bacon, choose one with very strong smoke flavor, diced
  • 1 medium sweet onion, diced
  • 1 cup poblano chile, stemmed, seeded, cut into strips, and then diced
  • 1/2 cup celery, diced
  • 2 Tablespoons garlic, diced
  • PULLING IT ALL TOGETHER:
  • 1/4 cup butter
  • 1/4 cup tasso, diced (if you can't get your hands on tasso, use chopped high quality Canadian bacon)
  • 1 Tablespoon parsley, minced
  • 1/2 Tablespoon fresh basil, chopped
  • 1/2 teaspoon salt
  • 1 Tablespoon Casa M Spice Co® Uncontrolled Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Uncontrolled Cattle Drive®
  • 4 bay leaves
  • 1/4 cup scallions, green tops only, chopped
  • 28 ounces whole peeled tomatoes with all juices, crushed by hand
  • 28 ounces fire-roasted diced tomatoes with all juices
  • 3 cups chicken stock
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon Tabasco sauce

Method

  1. 01

    Dice bacon, onion, poblano, celery, garlic

    12 min

    Get your mise en place dialed in — uniformly sized pieces cook at the same rate and give you that professional texture in the final sauce.

  2. 02

    Brown bacon in sauté pan over medium-high heat

    6 min

    Cook until bacon renders fat and shows color.

  3. 03

    Sauté vegetables in bacon fat until browned

    8 min

    You want that bacon to render its fat completely and the vegetables to develop a deep golden crust, not just soften; this is where your flavor foundation lives.

  4. 04

    Reduce to medium heat, cook until caramelized

    10 min

    Keep the heat steady and don't stir too often — let those vegetables sit in the pan long enough to caramelize at the edges, which takes real color and sweetness.

  5. 05

    Add butter and tasso, cook few minutes

    4 min

    The tasso's heat and funk need a minute in the butter to bloom and marry with everything else before the liquid hits the pan.

  6. 06

    Add tomatoes, bay leaves, spices, stock; bring to boil

    8 min

    Let it come to a full rolling boil so the tomatoes break down and the spices and stock meld together, then dial back to a gentle simmer for the long cook.

  7. 07

    Add parsley, basil, scallions, vinegar, Tabasco

    2 min

    Fresh herbs and acid go in last — they brighten the sauce and cut through the richness, so taste as you add and adjust until it sings.

  8. 08

    Simmer until reduced to 2 quarts, about 65 min

    1h 5m

    Stir every 15 minutes to prevent scorching.

From Mike's Notebook

01

Choose bacon with strong smoke flavor—mild bacon disappears into the sauce's deeper notes.

02

Let vegetables caramelize fully before adding butter and tasso; rusty brown edges mean real depth.

03

Stir every 15 minutes during the 65-minute simmer to prevent the bottom from catching and burning.

Nutrition

105 Calories / serving
4 gProtein
7 gTotal Fat
3 gSat. Fat
8 gCarbs
2 gFiber
5 gSugars
655 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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