Crawfish Étouffée with...tasso???

In the words of dis baw, "Do it how you like it"

I bet that Tasso was good in that etouffee

Tasso makes anything better. Especially tasso from Teet's in VP

Ya, well, I make my own tasso!

...and obviously use beef broth in my etouffee

quote:

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I like my crawfish etouffee to be crawfish flavored, so Tasso is a no-go for me. But if you like it, do it.

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I'm the same way. I generally like my gumbos, fricassees, and etouffees to be either strictly land animal or strictly aquatic. Exception being something like a duck and oyster gumbo.

That said, I will from time to time use tasso in otherwise aquatic pasta dishes, like a shrimp/scallop alfredo. I just don't use a whole lot like a would in a red beans dish.