This one's for my buddy STC who has become a born again coonass and smoked some kick butt tasso. Lots of ingredients but simple to put together.
2 tbsps vegetable oil
1/2 cup chopped yellow onions
1/4 cup chopped red bell pepper
1/4 cup finely chopped celery
1/2 tsp salt
1/8 tsp cayenne
1 tsp Tabasco or your favoite Louisiana hot sauce
1 cup chopped tasso or smoked ham
1 1/2 cup sliced mushrooms
1 tbsps chopped garlic
1 pound of raw shrimp, peeled
1/2 cup shrimp stock or chicken broth
1/3 cup dry white wine
1/4 cup chopped green onion, green part only
1/4 cup chopped parsley
Hot cooked rice or pasta for serving
Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, celery, salt, cayenne, Tabasco and tasso. Saute' over high heat for about 5 minutes or until the vegetables are wilted or slightly brown. Add the mushrooms, garlic, shrimp, stock and white wine and cook for 5 minutes stirring often. Add the green onions and parsley and adjust the seasonings. Serve over rice or your favorite pasta.
Thank you Marcelle Bienvenu!
Quote from: KyNola on February 27, 2011, 10:33:28 AM
This one's for my buddy STC who has become a born again coonass and smoked some kick butt tasso. Lots of ingredients but simple to put together.
2 tbsps vegetable oil
1/2 cup chopped yellow onions
1/4 cup chopped red bell pepper
1/4 cup finely chopped celery
1/2 tsp salt
1/8 tsp cayenne
1 tsp Tabasco or your favoite Louisiana hot sauce
1 cup chopped tasso or smoked ham
1 1/2 cup sliced mushrooms
1 tbsps chopped garlic
1 pound of raw shrimp, peeled
1/2 cup shrimp stock or chicken broth
1/3 cup dry white wine
1/4 cup chopped green onion, green part only
1/4 cup chopped parsley
Hot cooked rice or pasta for serving
Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, celery, salt, cayenne, Tabasco and tasso. Saute' over high heat for about 5 minutes or until the vegetables are wilted or slightly brown. Add the mushrooms, garlic, shrimp, stock and white wine and cook for 5 minutes stirring often. Add the green onions and parsley and adjust the seasonings. Serve over rice or your favorite pasta.
Thank you Marcelle Bienvenu!
Oh my DAT nice
Who DAT born again Coonass? Pat? Nice recipe!
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Cela semble délicieux!
Try taking it one more step, incorporating a roux to make Étouffée KyNola.
Quote from: Ka Honu on February 27, 2011, 03:15:46 PM
Cela semble délicieux!
Try taking it one more step, incorporating a roux to make Étouffée KyNola.
Ka Honu......I like how you think!
Dat do sound good!
(I'd defintely use shrimp stock!)
Quote from: hal4uk on March 01, 2011, 11:50:52 AMI'd defintely use shrimp stock!
I agree (like that matters).
As an aside, if you don't happen to have shrimp or fish stock on hand when a recipe calls for it, you might want to try dashi, a usually granulated Japanese stock base made from kelp and shaved bonito. It's widely used in Japanese soups, noodles, and simmered dishes, and makes an excellent "quick fix" if you need a seafood base and don't have fresh available. When fancy chefs talk about umami taste or "savoriness," they're usually talking about or describing the taste of dashi. Should be available in most Asian groceries or on Amazon (often sold as "hondashi").
Good to know!
Had to put that one in the recipe file for sure.