• Tommy Centola

Shrimp & Tasso Sauté

Let's combine American's favorite seafood, shrimp, with my favorite sausage, andouille. This quick sauté is a great dish served over rice or pasta. It's a great dish for those busy days when cooking time is limited.


1 tablespoon olive oil

1/2 cup onions, minced

1/4 cup bell peppers, minced

1/4 cup celery, minced

1 tablespoon Creole seasoning

1 teaspoon hot sauce

1 cup tasso, chopped

1 1/2 cups mushrooms, sliced

1 tablespoon garlic, chopped

1 pound extra large (16-20 count) Gulf shrimp, peeled and deveined

1/2 cup shrimp or seafood stock

1/3 cup dry white wine

1/4 cup green onions, chopped

1/4 cup parsley, chopped

Hot cooked rice or pasta for serving


Heat olive oil in a large skillet over medium-high heat. Add onions, bell peppers, celery, Creole seasoning, hot sauce, and tasso. Cook, stirring, until vegetables are wilted and onions are soft and golden, about 5 minutes. Add mushrooms, garlic, shrimp, stock, and white wine and cook, stirring often until shrimp are pink, about 5 minutes. Add green onions and parsley. Adjust seasonings. Serve over rice or pasta.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

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Good Cooking, Good Eating and Good Living!!!

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