Best Tasso Cream Sauce Recipes

Tasso Cream Sauce Recipe - (3.9/5) image

Provided by JimMac

Number Of Ingredients 9

2 tablespoons usalted butter
1/2 cup tasso, finely diced
2 tablespoons all purpose flour
1 1/2 cups half and half
Kosher salt, to taste
2 teaspoons fresh lemon juice
2 dashes hot sauce (I use Crystal)
1 dash Worcestershire sauce
1/2 cup Mexican Crema agria, or creme fraiche

Steps:

Add the butter and Tasso to a small saucepan. Saute until lightly browned, incorporate the flour, stirring constantly for 2 minutes. Add the cold half & half, bring to a boil, then reduce the heat to a simmer, cook for 5 minutes. Season with the salt and add the lemon juice and the sauces. Just before serving whisk in the crema and warm through. Serve with shrimp stuffed crepes.

Crawfish and Tasso in a Light Herb Cream Pesto Sauce Over Rotini image

Provided by Peggy Lawhon

Categories Fish

Number Of Ingredients 11

THIS IS FOR 2 SERVINGS
1 c heavy whipping cream or half and half
1 tsp chicken bouillon
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic, minced
1/4 c tasso
1/4 c crawfish tails meat, cooked
3 c rotini pasta, cooked
salt and pepper to taste
shredded parmesan cheese

Steps:

1. In a med. sauce pan, put cream, bouillon, oregano, basil, garlic and tasso. Bring to a simmering boil, stirring constantly for 5 mins. Taste and make final seasoning adjustments, salt and pepper. Add crawfish and Rotini and let simmer until all ingredients are hot; stir constantly. Garnish with parmesan cheese.
2. Serve with garlic bread.

Chipotle Chicken With Tasso Cream Sauce image

Provided by Spice Boy

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb chicken tenders, trimmed
1/4 cup tasso, diced
1 shallot, minced
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon olive oil
1/4 cup flour
2 tablespoons dried chipotle powder
1 tablespoon dried ancho chile powder
1 teaspoon hot sauce (or more to taste, chipotle flavored)
1 teaspoon dried cilantro
1/2 teaspoon cumin
salt and pepper
1 cup white wine (dry, such as Sauvignon Blanc or Pinot Grigio)
2 cups half-and-half

Steps:

Mix the chicken with the chipotle and ancho chile powders, cilantro, cumin, salt and pepper. Allow the chicken to sit for a bit and come to room temperature, about 15 minutes. Dredge the spiced chicken in the flour.
Melt the 1 T butter with the olive oil and brown the chicken on both sides, about 5 minutes total. The chicken should not cook through at this point. Remove the chicken from the pan and set aside.
Add the additional 1 T butter and saute the tasso until it is browned. Add the shallot and garlic and saute an additional minute.
Deglaze the pan with the wine, stirring, and add the half and half and the hot sauce. Bring to a boil over medium heat and add the chicken back into the pan, including any juices.
Cook over medium heat until the sauce has thickened and the chicken is cooked through. Taste the sauce and add more salt, pepper, or hot sauce as desired. Serve over pasta or rice.

Nutrition Facts : Calories 465.2, Fat 25.6, SaturatedFat 13.3, Cholesterol 125.9, Sodium 256.9, Carbohydrate 17.3, Fiber 2.2, Sugar 1.2, Protein 31.7

SHRIMP AND GRITS WITH TASSO CREAM SAUCE image

Categories Shellfish

Yield 4 Servings

Number Of Ingredients 12

3 tablespoons butter, divided
1 1/2 lb uncooked large shrimp, peeled, deveined
8 oz tasso ham or andouille sausage, cut into 1/3 inch cubes
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 large garlic cloves, chopped
1 cup dry white wine
1/2 cup plus 1/3 cup heavy whipping cream, divided
1/2 tablespoon chopped fresh italian parsley
1/2 tablespoon chopped fresh thyme
2 3/4 cup water
1 cup quick cooking grits

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; stir for 1 minute. Using slotted spoon, transfer shrimp to bowl. Add ham, all bell peppers, garlic to skillet. Saute until peppers begin to soften, about 3 minutes. Add wine. Boil until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme, and shrimp with any accumulated juices. Simmer until shrimp are just opaque in center and sauce is thick enough to coat a spoon, about 3 minutes. Season to taste with salt and pepper. Meanwhile, bring 2 3/4 cups of water to boil in heavy large saucepan over medium-high heat. Gradually whisk in grits; sprinkle with salt. Reduce heat to low and simmer until grits are tender, whisking often, about 6 minutes. Whisk in remaining 1/3 cup cream and 1 tablespoon butter; season grits to taste salt and pepper. Spoon warm grits into shallow bowls and top with shrimp and sauce.