Shrimp and Tasso Pasta

Ingredients

• 1 tablespoon cajun seasoning blend (such as Tony Chachere's®)
• 0.3 cup celery chopped
• 1 pound crawfish tails peeled
• 1 tablespoon basil fresh chopped
• 0.3 cup parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2 tablespoons garlic minced
• 0.5 cup bell pepper green chopped
• 0.3 cup green onions chopped
• 1 cup tasso ham cut into matchsticks
• 2 cups heavy cream 
• 0.3 teaspoon hot sauce tabasco® (such as )
• 1 tablespoon olive oil 
• 0.8 cup onion chopped
• 0.5 cup parmesan cheese grated
• 16 ounce rotini pasta uncooked

Equipment

• sauce pan
• pot
• colander

Directions

1. 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.
2. Drain well in a colander set in the sink.
3. 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.
4. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.
5. 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.
6. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta.
7. Sprinkle with parsley to serve.