How To make Crawfish Tasso Saute

Field to Feast -- Shrimp & Tasso

In this week's Field to Feast, TWILA's Jennifer Finley heads to Dulac with Commander's Palace Executive Chef Tory McPhail to reel in a boat full of Red Snapper, fresh from the Gulf of Mexico! Then, they head back to Chef McPhail's kitchen to whip up a new classic version of Shrimp & Tasso with rice... is your mouth watering yet?!

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Crawfish Lasagna by The Cajun Ninja

This here is a Lasagna that will impress seafood lovers far and wide.
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All ingredients are fresh from my local Rouses Market.

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Shrimp & Tasso Pasta

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If you’ve been craving this restaurant Favorite, here you go! It’s a very versatile recipe, you can switch out the milk for Unsweetened cashew milk , use vegan butter & vegan cheese! Omg for #vegetarian accommodations you can just use mushrooms instead of shrimp or whatever vegetable you like!
Noticed that I did not add salt in the recipe because the @wedatfoodtruck_ Garlic Parmesan seasoning is strong enough to carry the dish !
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Don’t forget to tag me when you try it!!
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#pasta #wedatfoodtruck #quarantine #quarantinelife #quarantineandchill #quarantinecuisine #foodtutorial #easyrecipes #homecook #cheflife #foodiesofinstagram #foodiegram #explore #neworleans #neworleansfood

How to make Gumbo Daddy's Shrimp and Tasso Grits (2019)

#southerncooking #ShrimpandTassoGrits #breakfast #GumboDaddy

This is unique southern breakfast that is absolutely fabulous. It combines cheesy grits with sauteed shrimp and tasso.

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Cajun Shrimp Pasta - An Easy Recipe for a Delicious Dinner

Cajun Shrimp Pasta - An Easy Recipe for a Delicious Dinner

Level of Difficulty: 1/5
Ingredients:
8-10 oz Penne Pasta
1 lb. Raw Shrimp (deveined, cleaned, tail removed)
2 tbsp Creole Kick -
1 tbsp Branch and Vine Garlic Infused Olive Oil -
1 tbsp Butter
1 cup Heavy Cream
½ cup Parmesan Cheese
Salt and Pepper to taste

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Crawfish Boil from Chef Axel Stromboe

In New Orleans, indeed throughout Louisiana, the principal outdoor cooking incident uses what most of the country regards as bait, and boils them as an entree. A crawfish boil is to Louisiana what a clambake is to New England. This one, at a local golf tournament, is organized on a gargantuan scale by caterer Axel Stromboe. Butane jets generating some three hundred thousand BTU's, bring a hundred gallons of water to boil in twenty minutes. Chef Stromboe does a little heating himself with spices measured by the handful.