Cook cornbread muffin mix, cool and crumble. Reserve for later use.
In a large saute pan add oil over medium high heat. Add sausage and Tasso and cook for 2 to 3 minutes. Add onions, bell pepper, celery, garlic and bay leaf. Continue to cook for 3 to 4 minutes.
Next add salt, pepper, cayenne, heavy cream and whisk chicken base into pan.
Reduce heat to low and allow to simmer until liquid is reduced to 1/3. Remove from heat and slowly add cornbread crumbs until thickened.
