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Tasso gravy with shrimp recipe
Posted on 4/13/26 at 9:48 am
Posted on 4/13/26 at 9:48 am
Does anyone happen to have a recipe for tasso gravy with shrimp? We have a restaurant here called Swampers that makes the best and I would like to try to make it at home. It tastes like there is a sausage in there, maybe Conecuh or andouille. I’m not sure. I would so appreciate a recipe! Thank you!!
4
Posted on 4/13/26 at 10:34 am to Bamagirl1980
Not my recipe but one I found
Shrimp with Tasso Gravy
Ingredients
Protein
1 lb medium or large shrimp, peeled/deveined
4 oz tasso ham, diced
6 oz andouille or Conecuh sausage, diced or thin-sliced
Vegetables
2 tbsp butter
1 small onion, finely diced
½ bell pepper, diced
2 celery stalks, diced
2 cloves garlic, minced
2 green onions, sliced
Gravy Base
2 tbsp flour
1½ cups chicken stock or seafood stock
½ cup heavy cream (optional but restaurant-style)
1 tsp Worcestershire sauce
½ tsp hot sauce (or to taste)
½ tsp Cajun seasoning
¼ tsp smoked paprika
Black pepper to taste
Salt only if needed (tasso/sausage are salty)
Finish
1 tbsp parsley
Lemon squeeze (optional)
Instructions
1. Brown the meats
In a skillet over medium heat:
Cook sausage until lightly browned and some fat renders out.
Add diced tasso for 1–2 minutes.
Remove and set aside, leaving drippings in pan.
2. Build the base
Add butter if needed.
Cook:
onion
bell pepper
celery
for 5–7 minutes until soft. Add garlic for 30 seconds.
3. Make the gravy
Sprinkle flour over vegetables. Stir 1–2 minutes.
Slowly whisk in stock until smooth. Simmer 3–4 minutes.
Add:
cream
Worcestershire
hot sauce
Cajun seasoning
paprika
pepper
Return sausage + tasso to pan.
Simmer until thickened.
4. Add shrimp last
Add shrimp and cook 3–4 minutes until pink and just done.
Stir in green onions + parsley.
Taste and adjust seasoning.
Posted on 4/13/26 at 11:15 am to Bamagirl1980
This is a Tasso Gravy recipe that I adapted from the list of ingredients in Popeyes gravy for their mashed potatoes. It is better that Popeyes version. You can just add an apropriate amount of shrimp and cook until done.
Stadium Rat's Tasso Gravy
3 Tbs vegetable oil
4 chicken gizzards
1/2 cup ground beef
3/4 cup ground pork tasso
1/3 cup green bell peppers, minced
4 cup water
14 oz chicken broth
14 oz beef broth
1/4 cup cornstarch
2 Tbs flour
1 1/3 Tbs milk
1 1/3 Tbs white vinegar
2 tsp sugar
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley flakes
Heat 1 tablespoon vegetable oil in a large saucepan. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzards from the pan and finely mince.
Add bell pepper to the saucepan and saute it for 1 minute. Add the ground beef and ground tasso to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Yield: 6 cups
Stadium Rat's Tasso Gravy
3 Tbs vegetable oil
4 chicken gizzards
1/2 cup ground beef
3/4 cup ground pork tasso
1/3 cup green bell peppers, minced
4 cup water
14 oz chicken broth
14 oz beef broth
1/4 cup cornstarch
2 Tbs flour
1 1/3 Tbs milk
1 1/3 Tbs white vinegar
2 tsp sugar
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley flakes
Heat 1 tablespoon vegetable oil in a large saucepan. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzards from the pan and finely mince.
Add bell pepper to the saucepan and saute it for 1 minute. Add the ground beef and ground tasso to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Yield: 6 cups
Posted on 4/13/26 at 3:27 pm to Bamagirl1980
look for shrimp and tasso pasta by copelands recipe.
Posted on 4/13/26 at 4:50 pm to Bamagirl1980
Will recommend using Rabideaux's smoked andouille and/or tasso in whatever recipe you settle on.
Posted on 4/13/26 at 6:32 pm to AlwysATgr
Thank you for the recipes! Now where to find Tasso pork/ham…lol. I live in northern Alabama and have no clue where I could find it. I guess I will have to have it shipped from somewhere in Louisiana, possibly?
Posted on 4/13/26 at 7:03 pm to Bamagirl1980
Betcha you could find smoked ham hock or similar.
Posted on 4/13/26 at 7:27 pm to Bamagirl1980
quote:
Thank you for the recipes! Now where to find Tasso pork/ham…lol. I live in northern Alabama and have no clue where I could find it. I guess I will have to have it shipped from somewhere in Louisiana, possibly?
IDK if Rabideaux's ships. Really nice people though. Pretty sure Teets does - also really good stuff.
Posted on 4/15/26 at 9:49 am to Stexas
quote:
when you can't find tasso
First experience with a tasso gravy was 40 years ago at a place in New Iberia. The fantastic dish was crawfish, artichoke hearts & tasso cream sauce on linguine. After many tries I've almost duplicated it. The tasso is cut into bacon-thin slices. A tasso good substitute is thin sliced pork loin (Canadian bacon) rubbed with a little smoked paprika and powdered dry onion.
Tasso is usually pretty lean and add a strong pork flavor. Smoked hocks might seem fatty, but they mainly add gelatin to a dish after a very long braise.
Posted on 4/15/26 at 10:16 am to Coater
I use a lot of Tasso in most of the meals I cook. I often cook a Shrimp and Tasso Alfredo Pasta. But I might try the Tasso Gravy with Shrimp!
Posted on 4/15/26 at 10:30 am to LSUDad
My favorite tasso is from Bailey's.
Posted on 4/15/26 at 2:50 pm to Stadium Rat
quote:
My favorite tasso is from Bailey's.
I get mine from Bergeron’s in Port Allen.
Posted on 4/15/26 at 3:23 pm to Bamagirl1980
quote:
I live in northern Alabama and have no clue where I could find it. I guess I will have to have it shipped from somewhere in Louisiana, possibly?
I’ll be in Woodstock, Ga in a few weeks, I bring it with me when I travel up there. If you make it that why, let me know, I’ll bring you some.
Posted on 4/15/26 at 6:03 pm to Stadium Rat
quote:
Stadium Rat's Tasso Gravy
Made it today. Good stuff
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