Seafood Pasta

6 qts Hot Water
1/4 cup Vegetable Oil
3 tbs Salt
1 lb Fresh Rotelle Pasta
1 stick Unsalted Butter (1/4 lb)
2-1/2 cups 81 Cure Ham or Tasso Cut in 1/2 inch Squares
1 cup Chopped Green Onions
1-3/4 cups Half & Half Cream
2 Dozen Shucked (Approx. 1 lb) Oysters
Finely Chopped Parsley
Pasta Seasoning
1 lb Peeled Shrimp
1/2 lb Peeled Crawfish

*** Combine hot water, oil and salt in a large pot over high heat; cover and bring to boil. When water reaches a rolling boil, add small amounts of pasta at a time to the pot breaking up oil patches as you drop in the pasta. Return to boiling and cook uncovered about 7 minutes. Do not overcook. Then immediately drain pasta into a colander. Stop the cooking by running cold water over strands. Leave in colander; set aside. Melt butter with the tasso in a (4 quart) saucepan over medium heat and simmer 3 minutes, stirring constantly with a wooden spoon. Scrape bottom of pan well. Add shrimp, cook 3 minutes. Using whisk, gradually beat in the cream, whisking constantly until the mixture reaches a boil, about 3 to 5 minutes. Then add the pasta and cook, stirring constantly until the sauce thickens, about 5 minutes. Stir in 3 tbs of the pasta seasoning and the crawfish and oysters. Cook 2 more minutes or until edges curl on oysters. Stir in green onion.

Yield: 4-6 Servings

Pasta Seasoning:
1-1/2 tsp Salt
1-1/2 tsp Black Pepper
1 tsp Garlic Powder
1/2 tsp Oregano
1 tsp Paprika
1/2 tsp Ground Thyme
1/2 tsp Onion Powder
1-1/2 tsp Red Pepper


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Cajun Country -- New Iberia, Louisiana