Seafood & Tasso Pasta

This is one of the first recipes my son Ethan and I demonstrated together. He was so cute I got him his first little chef's coat and he helped me stir the pot. He was 5-years-old and on his way to appreciating food and the joy it can bring to people. Ingredients: 1 tablespoon olive oil 1 cup diced tasso 3/4 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/4 cup chopped celery 2 tablespoons minced garlic 2 tablespoons chopped fresh basil or 1 tablespoon dried basil 1 tablespoon chopped fresh thyme or 1 tablespoon dried thyme 1 tablespoon Cajun seasoning 1/4 teaspoon hot sauce 2 cups heavy whipping cream 1/2 cup grated Parmesan cheese 1/2 pound medium shrimp, peeled 1/2 pound crawfish tails 1/2 pound cooked rotini pasta 1/4 cup chopped green onions 1/4 cup chopped parsley Directions: 1. Heat olive oil over medium heat in a large saucepot. Add tasso and cook until tasso starts to brown slightly. 2. Add onion, red and green bell pepper, celery and garlic and cook for 5 minutes stirring occasionally. Add basil, thyme, Cajun seasoning and hot sauce and cook an additional minute. 3. Add heavy whipping cream and bring to a boil. Reduce heat to a simmer and add Parmesan cheese. Cook for 3 minutes or until sauce starts to thicken slightly. 4. Add shrimp and crawfish tails and simmer for 5 minutes. Add cooked pasta and simmer until pasta is hot. 5. Toss in green onions and parsley and serve. Yields 6 servings. Recipe compliments of Chef Patrick Mould.

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