(Makes 4 servings)

• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup chopped yellow onions
• ¼ cup chopped red bell peppers
• ¼ cup minced celery
• ½ teaspoon salt
• 1/8 teaspoon cayenne
• 1 teaspoon hot sauce
• 1 cup chopped tasso
• 1 ½ cups sliced mushrooms
• 1 tablespoon chopped garlic
• 1 pound shrimp, peeled and deveined
• ½ cup shrimp or chicken stock
• 1/3 cup dry white wine
• ¼ cup chopped green onions
• ¼ cup chopped fresh parsley leaves
• Cooked rice or pasta for serving

Heat the butter and oil in a large skillet over medium heat. Add the onions, bell peppers, celery, salt, cayenne, hot sauce and the tasso. Cook, stirring, until the vegetables are soft and golden, 6 to 8 minutes.

Add the mushrooms, garlic, shrimp, stock and white wine and cook, stirring often, for about 5 minutes. Add the green onions and parsley. Adjust seasonings. Serve over rice or your favorite pasta.

To cap off the meal, offer vanilla ice cream topped with crumbled pralines!