Cube or slice tasso and brown with cooking oil in a 5-quart pot or deep skillet on medium heat. Add onions, bell pepper and garlic; saute until tender. Add Rotel tomatoes, tomato sauce and water. Add roux and Italian seasoning and mix well. Lightly cover pot with lid and turn burner on low heat. Stir and add small amounts of water occasionally throughout cooking time. Cook for about 1-1/2 hours. Serve over spaghetti or add spaghetti to mix.
Cajun Country -- New Iberia, Louisiana