Shrimp and Tasso Étouffée

Serves: 4–6 hungry folks

Time: About 45 minutes (less if you ain’t afraid of heat)

Alright ya’ll — grab your roux spoon, ‘cause we’re fixin’ to make one of the greats: Shrimp and Tasso Étouffée — the kind of dish that’ll make your tongue wanna slap your brain for not thinkin’ of it sooner.

🧂 Ingredients

The Main Cast:

• 1 lb medium or large Gulf shrimp, peeled and deveined (save those shells for stock if you’re fancy)

• 6 oz tasso ham, diced fine (or substitute smoked ham with Cajun seasoning)

• 1 stick unsalted butter (½ cup)

• ¼ cup all-purpose flour

• 1 medium onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 1 (14 oz) can diced tomatoes (optional, more Creole-style)

• 2 cups seafood stock or chicken broth

• 1 tsp Cajun seasoning

• ½ tsp paprika

• ½ tsp black pepper

• ¼ tsp cayenne pepper (or more if you like it bold)

• 2 bay leaves

• 2 green onions, sliced

• 2 tbsp fresh parsley, chopped

• Cooked white rice for serving

⸻

🍳 Instructions

1. Make the Roux

In a heavy skillet or Dutch oven, melt the butter over medium heat. Stir in the flour and keep stirring — and I mean keep stirring, honey — until it turns a light brown color, like peanut butter. That’s your roux, the soul of the whole operation.

2. Add the Holy Trinity

Toss in the onion, bell pepper, and celery. Cook ‘em down till they get soft and smell like New Orleans in July. Then add the garlic and give it another minute.

3. Tasso Time

Add the diced tasso ham. Let it brown a bit and release that smoky, spicy magic into the pot. You’ll know it’s ready when your stomach growls.

4. Build the Gravy

Pour in your stock a little at a time, stirring constantly so it thickens smooth. Add your Cajun seasoning, paprika, pepper, cayenne, and bay leaves. If you’re using tomatoes, toss ‘em in here too. Let it simmer 10–15 minutes until it’s thick and bubbling like a slow swamp boil.

5. Shrimp Go In Last

Drop in the shrimp and let ‘em cook just 3–5 minutes, until they turn pink and tender. Don’t overdo it — tough shrimp are a sin in Louisiana.

6. Finish and Serve

Stir in your green onions and parsley, remove the bay leaves, and serve the whole glorious mess over a pile of hot white rice.

🍷 Lagniappe Tips

• Add a splash of hot sauce or a spoon of Creole mustard for extra kick.

• If it gets too thick, loosen it with a little stock or a splash of beer (you know you’ve got one nearby).

• Serve with a cold Abita and a side of French bread to sop up that gravy — that’s called respectin’ the roux.