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.
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
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.