shrimp and tasso pasta

As I was making this I had to run out to get something. On the way back I saw a crack ho on St. Claude, walking in that determined but going nowhere step that involves twitches, head turning, quick stops followed by quick starts and frequent looking back. She could have used a good meal but food was not on her menu.

so, this recipe is a prayer in honor of the lost souls  of New Orleans, the many thousands of homeless neighbors, the squatters, and the millions of ghosts who live in the humidity and hiss at us as we ride bikes in the night.

1 pound of shaped pasta of choice.. I use Tinkyada rice pasta or Penne

or whatever you like

4 tablespoon olive oil

1 cup tasso ham, cut into matchsticks

1 cup chopped onion

1 cup chopped  mixed hot and sweet  peppers of choice

1/4 cup chopped green onions

1/4 cup chopped celery

1/2 tsp dried thyme or fresh

1/4 tsp oregano

1/4 tsp  black, white and cayenne pepper

1/8 tsp onion powder

1 tablespoon Cajun seasoning blend (such as Tony Chachere’s®)

1/4 teaspoon hot sauce (such as Tabasco®)

1 cup (yogurt, sour cream or heavy cream)

1/2 cup grated Parmesan cheese

1 pound fresh shrimp peeled and depoopified

1 cup of cooked chicken breast cubed

chopped dried shrimp 1/4 cup

1/4 cup  cilantro

1 chopped tomatillo

1 cup stock of choice

saute onion, 1/2 the tasso, peppers, celery,green onions until translucent

add cilantro, tomatillo, seasonings and hot sauce

cook a few minutes

add cup of stock

bring to a slight bubble boil

add shrimp

cook 2 minutes

add chicken

mix the cheese and sour cream (you can certainly use heavy cream,  but I hate it, makes me wanna sleep, cant tune my gt, it seems like a textural presentation thing as the flavors take over the sour cream as they would the heavy cream… enough fat is enough)

add the cheese mix to the rest and stir. put in the oven to keep warm while you cook the pasta.

mix it up and there you are.

good substituting crawfish tails or scallops, or skip the chicken.