• 1 pound Camillia red beans
• 8 cups water
• 1 large onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 tablespoon chopped garlic, (about 3 toes)
• 2 bay leaves
• 1 pound ham or turkey tasso 
• 4 smoked ham hocks
• Tony Chachere's seasoning to taste
• Tabasco to taste
• Chopped green onions, for serving
• hot cooked rice for serving
• French bread for serving

Easiest Ever Red Beans

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• 1/4 cup chopped fresh chives
• 1/4 cup chopped green onion
• 1/3 cup chopped white onion
• 1/4 cup diced pimento
• 2 ounces pork tasso
• 4 ounces Elbow Macaroni Pasta (uncooked weight)
• 1/3 cup vinaigrette dressing made with Creole mustard 

Macaroni and Tasso Salad

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• 2 sticks unsalted butter
• 1 medium onion, minced
• 3 ounces Tasso, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups seafood stock
• 1 cup heavy cream
• Creole seasoning to taste
• 3 pounds 16-20 count Louisiana shrimp, peeled and deveined

Note: On a diet? Look elsewhere? Ready to indulge? Here you go. This is obscenely good, just mind-bogglingly so. It is also really, really easy and fast.
Serve it over stuffed fish, vegetables, omelets, pasta or add 1 additional cup seafood stock and 1 additional cup heavy cream, call it a soup, and eat it with bread and a spoon.
Life is good.

Louisiana Shrimp and Tasso with Creamsauce

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• 2 cups cornmeal
• 1 cup flour
• 1 cup corn flour
• 1 tsp baking soda
• 0.5 tsp salt
• 2 oz sugar
• 1.5 cups buttermilk
• 4 oz of Abita beer
• 2 eggs
• 2 oz small dice tasso
• ¼ tsp of baking powder
• 10 ea 10/15 shrimp peeled with tail intact
• 10 bamboo skewers (6 inch)

Hot Sauce Buerre Blanc

• 1 cup heavy whipping cream            
• 1 pint reduced Crystal hot sauce
• 4 oz unsalted butter

Pepper Jelly

• 1 cup corn syrup
• 1 cup distilled white vinegar 
• 1 oz green bell pepper (brunoise)     
• 1 oz yellow bell pepper (brunoise)    
• 1 oz red bell pepper (brunoise)
• ½ tsp crushed pepper flakes
• ¼ tsp fresh ground black pepper corns

• 1 pint plus 1/4 cup shucked Gulf oysters
• 1 stick cold butter, cubed
• 4 8-ounce skinless black drum fillets
• salt and freshly ground black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon room temperature butter
• 8 ounces shiitake mushroom, stemmed and sliced
• 2 ounces tasso, julienned
• 1 pound spinach, washed, stems removed

Sauteed Black Drum Filet with
Spinach, Oysters, Shiitakes and Tasso

Click for Video of Cooking Demonstration