Shrimp and Tasso Pasta

Ingredients

• 1/2 (16 ounce) package uncooked rotini pasta
• 1 tablespoon olive oil
• 1 cup tasso ham, cut into matchsticks
• 2 tablespoons minced garlic
• 3/4 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Cajun seasoning blend (such as Tony Chachere’s)
• 1/4 teaspoon hot sauce (such as Tabasco)
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 pound peeled crawfish tails
• 1/4 cup chopped fresh parsley

Directions

Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.

Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.