Tory McPhail's Shrimp & Tasso Henican | Louisiana Kitchen & Culture

Ingredients

• Five-Pepper Jelly (recipe follows)
• 1 (2-ounce) slab tasso*
• ½ cup all-purpose flour
• ¾ teaspoon Creole seasoning
• 12 whole pickled okras
• 24 jumbo shrimp
• ½ cup vegetable oil
• Crystal Hot Sauce Beurre Blanc (recipe follows)
• 1½ cups light corn syrup
• 1¼ cups white wine vinegar
• ½ teaspoon Kosher salt
• ½ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• 3 large bell peppers (1 each: red, yellow & green)
• 4 jalapeño peppers
• 1 small shallot, minced
• 6 cloves garlic, minced
• ⅓ cup Crystal Hot Sauce
• ¼ cup heavy cream
• 6 tablespoons cold butter, chopped