Louisiana Shrimp and Tasso for Hedonists

Main Course

Recipe courtesy of Jyl Benson

Serves 6 to 8

  • 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

 Louisiana Shrimp and Tasso with Creamsauce

​Click image to enlarge



Melt one stick of the  butter in a heavy pan, preferably cast iron. Add the onions and Tasso and sauté for 1 minute. Add flour and whisk until incorporated.

Do not allow mixture to brown.

In a separate sauce pot heat the stock until boiling and add it to the flour mixture along with the remaining stick of butter. Cook over high heat until the butter melts and whisk in the cream. Add Creole seasoning to taste.

Lower heat to medium, add the shrimp and cook until they turn pink, about 2 minutes.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive