Legendary Shrimp & Tasso Corndogs

One dish that’s always on the menu at Commander’s Palace is the iconic Shrimp & Tasso Henican—featuring pickled okra, five types of peppers, jumbo shrimp, Tasso and Crystal hot sauce, all staples of the Creole pantry. Craving an elevated tailgate bite, the team reimagined this classic at Café Adelaide in downtown New Orleans, transforming it into a playful take on America’s nostalgic festival treat.

This is not just any corndog. We’re talking Gulf shrimp and Tasso ham—a spicy, smoked pork integral to Cajun cooking—encased in a golden cornmeal batter and deep-fried to perfection. Served with the iconic, tangy, Shrimp & Tasso Henican sauce (Crystal Beurre Blanc and Five Pepper Jelly), these corndogs offer a fireworks display of smoky, savory, and sweet flavors.

Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.