Legendary Shrimp & Tasso Corndogs
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Not eligible for shipping to Canada, Arkansas, Florida, Georgia, or IowaOne dish that’s always on the menu at Commander’s Palace is the iconic Shrimp & Tasso Henican—featuring pickled okra, five types of peppers, jumbo shrimp, Tasso and Crystal hot sauce, all staples of the Creole pantry. Craving an elevated tailgate bite, the team reimagined this classic at Café Adelaide in downtown New Orleans, transforming it into a playful take on America’s nostalgic festival treat.
This is not just any corndog. We’re talking Gulf shrimp and Tasso ham—a spicy, smoked pork integral to Cajun cooking—encased in a golden cornmeal batter and deep-fried to perfection. Served with the iconic, tangy, Shrimp & Tasso Henican sauce (Crystal Beurre Blanc and Five Pepper Jelly), these corndogs offer a fireworks display of smoky, savory, and sweet flavors.
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
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This package includes your choice of 8, 16, 24, or 32 Shrimp & Tasso Corndogs
- Each 8 pack includes 2 sauces
- 1 Five-Pepper Jelly (16 oz.)
- 1 Crystal Hot Sauce Beurre Blanc (16 oz.)
- Each corndog weighs approx. 10 oz.
Price includes additional packaging to ensure products stay cold and fresh during transit
- Shrimp & Tasso Corndogs ship frozen with ice packs, may thaw in transit.
- Upon arrival, remove from packaging and store in the freezer.
- May be stored in the freezer for up to 6 months.
To Serve
- Preheat oven to 350℉.
- Fill a medium saucepan with water and place both sauce pouches in the water.
- Heat sauces by bringing water to a boil. Remove sauces from the boil and let rest.
- Massage pouches to ensure they have been warmed throughout. Return to boil if more warming is necessary.
- Place corndogs on a baking tray and bake for 15 minutes at 350℉, or until internal temperature is 145℉.
- In a large bowl, roll Shrimp & Tasso Corndogs in Crystal Hot Sauce Beurre Blanc until thoroughly coated.
- Place a portion of five-pepper jelly on appetizer plates, and place one coated corndog on each plate. If you keep a supply of pickled okra on hand, they recommend adding it as a garnish to this dish!
- Enjoy!
- Shrimp & Tasso Corndogs – Corndog Batter, Jumbo Shrimp, Tasso (Cajun Seasoned Ham), Commander’s Seafood Seasoning, Crystal Hot Sauce Beurre Blanc, Five-pepper Jelly
Contains: Shellfish, Dairy, Gluten
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
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