Shrimp and Tasso Corndogs


Recipe courtesy of Chef Danny Trace

Serves 25 appetizers



  • 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



In a bowl, whisk eggs, add buttermilk and beer. Mix all dry ingredients together in a separate bowl. Slowly mix dry ingredients to wet. If mixture is too thick, add more beer.  Season shrimp with salt and pepper. Skewer shrimp through tail end. Dip in corn dog batter and deep fry until golden brown.


Hot Sauce Buerre Blanc:

In separate pots reduce cream and hot sauce by half. Add together and continue reducing by half. Whisk in room temperature butter and keep hot.


Pepper Jelly:

In a pot, reduce corn syrup and vinegar by half. To order add brunoise bell peppers, pepper flakes, and black pepper. 
To plate:  Spread pepper jelly on bottom of plate. Dip fried corndogs in the hot sauce buerre blanc, place on top of pepper jelly. Garnish with frisee.

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