MobiRecipe

How To make Crawfish Tasso Saute

x

-Waldine Van Geffen VGHC42A 2 tablespoon Oil
2 tablespoon Onion

minced
1 tablespoon Bell pepper :

minced
1 tablespoon Celery

minced
1 lg Mushroom :

sliced
1/2 teaspoon Salt
1/4 teaspoon Tabasco
2 ounce Tasso -- chopped or other
-smoked sausage 1 teaspoon Garlic

chopped
3 ounce Crawfish tails
2 tablespoon Shrimp stock
1 tablespoon White wine
1 tablespoon Green onion :

parsley
1 tablespoon Parsley -- chopped
1 tablespoon Butter
Heat oil over high heat in saute pan. Saute next 7 ingredients until clear, browning slightly. Add next 4 ingredients, cook until liquid is almost reduced and crawfish are hot. Add green onions, parsley and butter. Heat until butter melts. Serve over seasoned rice or buttered pasta. Yield 1 serving (wrv)

How To make Crawfish Tasso Saute's Videos

Stuffed Shrimp | How To!

2 lbs Jumbo Shrimp (I always get the 13/15 count size)
2 tbsps G.O.A.L.S. Seasoning from Chef Moms Table
2 tsp Old bay
1 tbsp grapeseed oil

Crab Mixture

16 oz Jumbo lump crap (Lidl got them for the low!)
1 egg
2 tbsps mayonnaise
1 tbsp parsley
1 tbsp chives
1 tsp dijon mustard
1 tsp lemon juice
1 tsp worcestershire (W13) sauce
2 tsp old bay
1 tsp garlic powder
1 tsp onion powder
3/4 cup crushed crackers (I used ritz)

Line a pan (I used a cast iron skillet) with butter and grapeseed oil. Stuff shrimp and make sure they have a bit of space in between them. Top with some melted butter and put in the oven on 425 for 13 minutes. Take them out, based them with a bit more butter and then back in the over to broil for 2 minutes. Now eat up!

THE BEST SHRIMP & GRITS RECIPE | QUICK & SIMPLE!

BOLD CAJUN FLAVOR IN ONE STEP! GET MY SEASONING HERE!!

Thank you for checking out my first cooking video!

Ingredients (serving size is 3, double or triple ingredients for larger servings)
1 lb shrimp
1/2 onion
1/2 red bell pepper
1/2 green bell pepper
1 clove garlic
1 cup heavy whipping cream
4 cups water
1 cup grits
1 tablespoon salt
1 stick of butter
1 tablespoon Worcestershire sauce
1 cup of cheese
tonys
cayenne pepper
parsley

Creamy Cajun Shrimp | Quick & Easy

Hey guys! This is a quick video showing you how I make my Creamy Cajun Shrimp. This dish can be used as a side dish, mixed with your favorite pasta, or even be used as a steak topper.
Enjoy!

Check out more recipes here:
Rasta Pasta

Boneless Curry Chicken

Potato Salad

Ingredients
1 package of shrimp
¼ tsp salt
¼ tsp black pepper
¼ lemon pepper seasoning
½ tsp garlic powder
¼ tsp onion powder
1 tsp paprika
1 tsp seafood seasoning
2 tbsp oil
2 tbsp butter
4 cloves garlic chopped
½ onion chopped
1 sweet pepper (any colour)
¼ cup white wine
1 chicken bouillon cube
1 ½ cups cream
2 tbsp Cajun seasoning
2 tsp paprika
Parsley

Creole/Cajun Crawfish Balls (Ep. 274) | Gourmet Cooking with Earl Peyroux | WSRE

Of all the food products that are identified with Creole/Cajun cooking, (okra, file, miriliton,
tasso, redfish), crawfish is the one that stands out the most. This meal includes: Creole/Cajun: Crawfish Balls, Turnip Greens cooked with Tasso, Molasses Corn Bread. Download this recipe at wsre.org/cooking.

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?!

For more information, visit:

Want to see more videos about Louisiana farmers and the food they grow?
Subscribe to our channel here:

Shrimp Fettuccine by The Cajun Ninja

Relevant Articles

Shares

x

Categories

x