1 In a 12 inch skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium heat. Add tasso or andouille, stirring occasionally until brown on all sides 10-15 minutes. Using slotted spoon remove tasso/andouille to paper towel lined plate, reserving drippings in skillet. Drain meat and transfer to bowl.
2 Add bell peper, onion and garlic to skillet; cook, stirring constantly, until softened and slightly browned. Scraping up brown bits from meat, 3-5 minutes. Transfer to bowl with meat.
3. Add shrimp to skillet, cook until pink on both sides and firm, 2-3 minutes, Transfer shrimp to bowl with vegetables.
4. Add remaining 2 tablespoons butter to skillet and let melt, whisking and scraping up any bits left in the skillet. Turn heat off and add 3 tablesppons flour, whisking until fully incorporated and cook 1-2 minutes. Whisk in broth slowly, starting with 2-3 tablespoons to gradually incorporate into flour mixture. Once broth and flour mixture are fully incorporated, add Worcestershire, lemon juice and peppers. Bring to boil over medium heat and stirring to scrap up and bits left in pan. Reduce heat and let simmer until thickened.
5. Taste and adjust seasonings.
6. Return meat, shrimp and vegetables to skillet and stir until heated through.
Serve with White Cheddar Grits.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (76%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 0mg||0 %|
|Sodium 44mg||2 %|
|Potassium 110.3mg||3 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.1g|
|Protein 1.3g||2 %|
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Calories per serving: 161
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