Oyster, eggplant, and tasso gratin from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe

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Notes about this recipe

  • Avocet on October 11, 2015

    Excellent. Did not have tasso, so used meaty bacon that I browned, and added some thyme, cayenne and paprika to make up for the missing seasoning on the tasso. To use less oil, I salted the eggplant before sauteing. p.44.

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