NOT SO TASSO HAM AND SHRIMP GRAVY
For this Cajun inspired dish, I replaced Tasso ham (which is impossible to find outside of South Louisiana) with sliced cooked ham from the deli and eliminated chopped green bell pepper altogether…because I’d rather inject battery acid into my bloodstream than ever eat, or use, a green bell pepper in anything.
PREP/COOK TIME: About 25 Minutes
Makes 2 – 3 Servings
INGREDIENTS
1 Tbs – Butter
1 Tbs – Olive Oil
2 Tbs – All Purpose Flour
1 Tsp – Cayenne Pepper
1 Tsp – Garlic Powder
1 Tsp – Onion Powder
1 Tsp – Salt
1 Tsp – Black Pepper
2 Cups – Chicken Broth
2 Stalks – Scallions, Stems and Leaves, Chopped
1 ½ Lbs - Uncooked Large Shrimp, Peeled, Deveined
1 Cup – Sliced Cooked Ham, Coarsely Chopped
THE NITTY GRITTY
In a 12” cast iron skillet, or non-stick pan, heat butter and oil at medium-high until butter is completely melted. Add flour and seasonings and whisk; making a roux. Continue whisking until roux is smooth and takes on a deep amber color. Add in chicken broth, whisking vigorously, until roux dissolves, leaving no lumps and a gravy forms. Finally, add in the white and pale green stems of scallions along with chopped ham and shrimp and stir till combined. Cook until shrimp appears pink and opaque—about two to three minutes. Let gravy simmer for an additional minute or two, stirring occasionally. Serve over cooked rice or prepared grits. Garnish with remaining green leaves from scallions and enjoy!
OCTOBER 21, 2018
