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In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the pot.

Add the chopped Tasso to the pot with the bacon fat. Cook until browned, about 5-7 minutes. Remove the browned Tasso with a slotted spoon and set aside with the bacon.

Add the chopped onion to the pot. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot. If needed, add a splash of chicken broth to help deglaze the pot.

Sprinkle the flour, onion powder, garlic powder, Cajun seasoning, and paprika over the onions. Stir well and cook for 2-3 minutes, allowing the spices to toast and the flour to cook out.

Gradually whisk in the chicken broth, stirring constantly to prevent lumps, until a smooth sauce forms. Bring the mixture to a simmer.

Add the trimmed green beans to the pot. Cover and simmer for 20-25 minutes, or until the green beans are tender-crisp.

Stir in the chopped potatoes. Add black pepper and adjust other seasonings to taste. Cover and continue to cook for another 13 minutes, or until the potatoes are tender.

Return the reserved crispy bacon and browned Tasso to the pot. Stir to combine. Cook for an additional 5-7 minutes to allow the flavors to meld together.

Serve hot and enjoy!


In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the pot.

Add the chopped Tasso to the pot with the bacon fat. Cook until browned, about 5-7 minutes. Remove the browned Tasso with a slotted spoon and set aside with the bacon.

Add the chopped onion to the pot. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot. If needed, add a splash of chicken broth to help deglaze the pot.

Sprinkle the flour, onion powder, garlic powder, Cajun seasoning, and paprika over the onions. Stir well and cook for 2-3 minutes, allowing the spices to toast and the flour to cook out.

Gradually whisk in the chicken broth, stirring constantly to prevent lumps, until a smooth sauce forms. Bring the mixture to a simmer.

Add the trimmed green beans to the pot. Cover and simmer for 20-25 minutes, or until the green beans are tender-crisp.

Stir in the chopped potatoes. Add black pepper and adjust other seasonings to taste. Cover and continue to cook for another 13 minutes, or until the potatoes are tender.

Return the reserved crispy bacon and browned Tasso to the pot. Stir to combine. Cook for an additional 5-7 minutes to allow the flavors to meld together.

Serve hot and enjoy!
