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
cook 2 minutes
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.