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Oyster Tasso Sauce

  • Yield: About 2 cups



  • Heat the olive oil in a heavy large skillet over medium-high heat. Add the tasso and cook, stirring constantly, until heated through, about 3 minutes. Mix in the onions and cook until just softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the cream and bring to a boil over high heat. Add the green onions and Essence. Reduce the heat to medium. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
  • Add the oysters and cook just until the edges begin to curl, about 1 1/2 minutes. Season to taste with salt and pepper. Serve immediately.