Cookin’ with Nino: BAYOUFreddo

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.



  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 1/2lb. diced Tasso ham or turkey
  • 1 /2 lb. Diced Andouille sausage
  • 2 Links boudin cut to 1/2 in pieces
  • ½ diced white onion
  • 1/2 diced pepper
  • 2 large garlic cloves, finely diced
  • 1 lb.medium to large shrimp, peeled, cleaned and deveined
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • ½ cup grated Parmiggiano Reggiano Cheese
  • Salt and pepper
  • Green onion tops, chopped


Heat oil and butter in a large skillet over medium-high heat.  Add tasso and andouille and sauté a couple of minutes until they are crisp.  Add the diced vegetables and sauté until onions are translucent.  Add the diced garlic and cook another minute.  Add the shrimp and sautéfor 1 1/2 - 2 minutes, or until pink.  Remove the shrimp from the pan and set aside so they won't over cook.  De-glaze the pan with the white wine and allow to reduce for about 2 minutes.  Slowly add in the cream and let it reduce until thickened.  Adjust seasons with salt and pepper.  Add cheese, cooked shrimp and boudin pieces.  Bring to a boil and turn off heat.  Remove from heat and serve over French Bread or Rice or Pasta.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.