shrimp stew, tasso, wilted greens, pecan rice calas recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Cochon Restaurant›Shrimp Stew, Tasso, Wilted Greens, Pecan Rice Calas Recipe

Shrimp Stew, Tasso, Wilted Greens, Pecan Rice Calas Recipe

Inspired by Cochon Restaurant
Time1h
Serves4

Indulge in our hearty shrimp stew, brimming with succulent shrimp and smoky tasso, perfectly complemented by a bed of wilted greens. Served alongside fragrant pecan rice calas, this dish is a comforting blend of flavors and textures that captures the essence of Southern culinary tradition. Each spoonful is a warm embrace of rich spices and fresh ingredients, making it a delightful choice for any seafood lover.

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Ingredients

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Shrimp Stew

Wilted Greens

Pecan Rice Calas

Method

Shrimp Stew

1

Prepare the Base

In a large pot, heat olive oil over medium heat. Add the onion, celery, and bell pepper. Sauté until softened, about 5 minutes.

2

Add Tasso and Garlic

Stir in the diced tasso ham and minced garlic, cooking for another 2-3 minutes until fragrant.

3

Combine Ingredients

Add the diced tomatoes, chicken broth, cayenne pepper, bay leaf, salt, and black pepper. Bring to a boil.

4

Cook the Shrimp

Reduce heat and simmer for about 10 minutes. Add the shrimp and cook until they turn pink, about 3-5 minutes. Remove bay leaf before serving.

Wilted Greens

5

Sauté Garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

6

Add Greens

Add chopped collard greens or spinach to the skillet. Cook until wilted, about 3-5 minutes. Season with salt and black pepper to taste.

Pecan Rice Calas

7

Mix Ingredients

In a bowl, combine cooked rice, chopped pecans, flour, eggs, milk, sugar, baking powder, and vanilla extract. Mix until well combined.

8

Fry Calas

Heat oil in a frying pan over medium heat. Drop spoonfuls of the batter into the hot oil. Fry until golden brown on both sides. Remove and drain on paper towels.