Spinach Tasso Skillet

Spinach Tasso Skillet makes an awesome dinner, breakfast or brunch for one and is a great way to use up any Tasso left over from making gumbo. If you don’t have any Tasso on hand simple substitute cubes of ham or slab bacon.

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Spinach Tasso Skillet
(Mark Kelly, 2016)

Serves 1

2 frozen hash brown patties
2 large eggs
1/4 lb. Tasso ham, cut into 3/8-inch-cubes
1 Roma tomato, seeded and chopped
1/4 red onion, chopped
1 (8 oz.) bag baby spinach
1/3 cup shredded mozzarella
Canola oil
Sea salt
Freshly ground black pepper
Sriracha for garnish

Preheat oven to 425F. Bake the hash browns for 18 minutes on a foil-lined, rimmed baking sheet.

In a heavy skillet over medium heat, brown the Tasso cubes until crispy, about 5minutes. Remove to a bowl and set aside. Add one tablespoon of oil to the skillet and saute the onions for 3 to 4 minutes. Add spinach and cook until just wilted. Remove onions and spinach to a bowl and set aside. Season with salt and pepper.

Add another tablespoon of oil to the skillet and fry eggs to desired doneness, sunny-side up or over easy recommended.

To serve, place hash brown patties in the skillet with the spinach and onions. Add the cooked eggs. Top with tomatoes and then cheese. Broil for 2 minutes taking care not to burn the cheese. Serve immediately with a few generous dashes of Sriracha.

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Shrimp and Tasso Gumbo

Shrimp and Tasso Gumbo features a deep mahogany roux, beautiful shrimp, and smoky, spicy Tasso ham. Ample Bites got the Tasso for this recipe from Ream’s Elburn Market.

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Shrimp and Tasso Gumbo
(Mark Kelly, 2016)

Makes 8 Entree Servings

12 cups shrimp stock
1 cup canola oil, plus 2 tablespoons more for browning the tasso
1/2 cup all-purpose flour
1 lb. tasso ham, cut into 1/4-inch cubes
1 large yellow onion, finely chopped
2 celery ribs, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/2 cup garlic, finely chopped, about 12 large cloves
1/2 lb. fresh or frozen okra, thick sliced
1 lb. Roma tomatoes, seeds removed, finely chopped
1 tsp Creole seasoning
2 thyme sprigs, tied together in a bundle with cooking twine
1 bay leaf
2 lbs. medium shrimp (31-40 count), peeled and deveined, tails on
2 Tbsp Tabasco
Brown rice, cooked and drained

Brown the tasso in a large Dutch oven in 2 tablespoons of oil over medium heat, about 8 minutes. Remove tasso to a paper-towel-lined bowl and set aside.

To make the roux: In the same Dutch oven, heat the oil over medium heat. Whisk the flour into the oil over medium-low heat, stirring constantly, until the roux is a deep mahogany brown, about 40 minutes.

Stir in the onion, celery, okra, and peppers. Cook for about 5 minutes, stirring occasionally. Add the tasso and cook for another 5 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes, Creole seasoning, thyme and bay leaf. Bring to a boil, stirring occasionally. Cover and simmer for 90 minutes. If serving soon, add shrimp and Tabasco and cook until the shrimp are cooked through, about 2 minutes.

Serve in a wide shallow bowl with 1/3 cup of cooked rice in the center. Garnish with additional hot sauce.

The gumbo can be prepared up to 3 days ahead of time and gently reheated. Add during reheating. Add additional shrimp to the gumbo when serving as leftovers.

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