Cajun Shrimp, Sausage, Lock-n-Loaded Smoked Tasso and Pasta

When I joined this 37 Cooks' challenge, I was thrilled thinking that I would do something unique with the coffee. I thought about making a Lock n' Loaded sausage or ponce. Then I said wait, smoked Lock n' Loaded tasso!! Tasso is delicious, Lock n' Load coffee is amazing, what better way to enjoy both at the same time. So, I did this, I smoked some tasso that had been marinating for two days in this great coffee, and WOW! It was awesome. If you have a homemade smokehouse or you know someone who does, you must try this recipe. If you do not have access to a smokehouse, use a smoker pit and smoke it for a few hours, and I guarantee you'll enjoy it. Who doesn't enjoy shrimp, sausage, and pasta?!!! This combination will make your taste buds very happy!

Cajun Shrimp, Sausage, Lock-n-Loaded Smoked Tasso and Pasta

by Luke Deville

For Lock n' Loaded Smoked Tasso:

1 boneless pork shoulder

3 cups of brewed Lock-n-Load Java Charlie Don't Surf Coffee
3 Tablespoons Queen Bee All Purpose Seasoning or other seasoning of your choice
3 grams curing salt

Cut the boneless pork shoulder open (not through and through), open the meat and cut again from the right side, through and through, making a horseshoe looking cut of meat. See picture below for example.

Next, place the tasso in a container and use a fork to puncture holes into the meat. Now, pour the hot brewed coffee onto the meat, cover, and marinate for 48 hours. After it has marinated for two days, remove from the container and season with Queen Bee seasoning (or other seasoning of your choice). Then add the curing salt.

If you have a homemade smokehouse, hang the tasso on a hook and smoke it until the meat is firm, about 4 hours, depending on the heat.

For Cajun Shrimp, Sausage, and Lock n' Loaded Smoked Tasso sauce:

1 small onion, diced
1/2 pound shrimp
1/2 pound Teet's Smoked Pure Pork Sausage, sliced
1/2 pound Lock n' Loaded Smoked Tasso, diced
1 Tablespoon garlic powder

3 Tablespoons Queen Bee All Purpose Seasoning
15 ounces Classico Creamy Alfredo, or homemade Alfredo saucet
8 ounces chicken broth

Brown the Lock n' Loaded Tasso, sausage and onions until the onions are translucent. Add the chicken broth and let the mixture cook down until it creates a gravy, then lower the heat and simmer. While simmering, place the shrimp seasoned with the garlic powder and Queen Bee into a skillet and cook the shrimp until no longer translucent. Remove the shrimp from the skillet and add to the pot with the tasso and sausage. Continue simmering for 10 minutes, then add the Alfredo sauce. Let it simmer for 10 minutes and serve with bow-tie pasta.

For pasta:

1 box of bow-tie pasta

Cook the pasta in accordance with the directions on the package. Drain. Serve with Cajun Shrimp, Sausage, and Lock n' Loaded Smoked Tasso sauce.