Crawfish-Tasso Saute

If you’ve ever stood over a hot skillet in a Louisiana kitchen, the smell of tasso hitting oil while crawfish tails wait their turn, you know this kind of cooking feeds the soul.

This sauté brings together tender crawfish tails and chunks of smoky tasso with the Cajun holy trinity of onion, celery, and bell pepper.

A splash of white wine and shrimp stock builds a rich, buttery pan sauce that clings to every bite.

Ready in about 30 minutes, it’s the kind of dish that turns a Tuesday night into a French Quarter evening.

Pile it high over seasoned rice or toss it with buttered pasta and let the good times roll.

Bayou Kitchen Tips

• Tasso can be hard to find outside Louisiana. Andouille or any good smoked sausage works as a stand-in, though tasso’s peppery punch is worth hunting down.
• Don’t overcook the crawfish tails. They only need a couple minutes in the pan or they’ll turn rubbery.
• Use real shrimp stock if you can. It adds a depth of flavor that water or chicken broth just can’t match.