Legendary Shrimp & Tasso Corndogs
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Freezer Friendly
Legendary Shrimp & Tasso Corndogs consist of Gulf shrimp and spicy Tasso ham encased in golden cornmeal batter and deep-fried to perfection. These playful treats from Commander’s Palace are served with tangy Shrimp & Tasso Henican sauce, comprising Crystal Beurre Blanc and Five Pepper Jelly, to highlight iconic Creole pantry staples. This award-winning New Orleans institution has served legendary Haute Creole cuisine in the tree-lined Garden District since 1893.
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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.
