Crawfish & Tasso Pasta
Mexi-Cajun Crawfish & Tasso Pasta
1 small white/yellow onion, chopped
1/4 cup chopped green onions
1 green bell pepper, diced
3 stalks celery, chopped
1 lb pre-cooked crawfish tails, rinsed
1 pkg pork tasso
1 pkg rainbow rotini — cooked
1 cup of heavy cream
1 stick of butter
3 smal lfresh tomatoes, diced
Rinse crawfish tails thoroughly and drain. Set aside.
Melt butter over med-hi heat in a large skillet. Add chopped onion, pepper and celery. Sautee until vegetables become tender and onions begin to turn clear (approx. 5-7 minutes). Slice tasso into bite-sized pieces and add to skillet. Continue to cook over med-hi heat until tasso is thoroughly heated, stirring often.
Add crawfish and seasoning to skillet. Mix well and continue to cook for an additional 3-5 minutes, until crawfish are heated and completely coated in seasoning. Add tomatoes.
Lower heat to med-low and add heavy cream and green onions. Continue to cook until mixture thickens, stirring constantly. When the mixture reaches desired consistency, add cooked pasta. Mix well.
Serve hot and Enjoy!