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Triple Seafood and Tasso Stuffed French Bread

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Member since 2013

Serves 8-10 | Prep Time 45 | Cook Time 45


1 pound medium (31–35 count) shrimp, peeled and deveined
1 pound claw crabmeat
1 pound crawfish tails
1 cup diced tasso
¼ pound butter
1 cup diced onions
½ cup diced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
½ cup diced tomatoes
2 tbsps diced garlic
1 jalapeño, minced
2 bay leaves
½ cup tomato sauce
1 cup flour
1 quart shellfish stock or water
1 ounce sherry
1 cup sliced green onions
½ cup chopped parsley
salt and cayenne pepper to taste
Louisiana hot sauce to taste
1 loaf French bread

Preheat oven to 350°F. In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3–5 minutes or until vegetables are wilted. Blend shrimp, crabmeat, crawfish, tasso and tomato sauce into mixture. Whisk flour into vegetable mixture to form a white roux. Slowly add stock or water, a little at a time, until sauce consistency is achieved. Continue adding stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30–40 minutes, stirring occasionally. Add sherry, green onions and parsley. Cook 5 minutes. Season with salt, cayenne pepper and hot sauce. Set aside to cool. Slice French bread in half. Scoop inside out of each half and set aside. Stuff mixture into bottom half of bread. Replace top half, and wrap loaf in foil. Bake 8–12 minutes. Cut into 3–4 inch slices and serve.

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