This stuff is so good and it's not your everyday Cajun meal.  Tasso already has a good bit of heat and this dish has a bit of a kick.  You may want to eliminate the black and white pepper from this recipe.

2 cups	half & half
½ lb	tasso cut into ½" dice
¾ tsp	salt
⅛ tsp	black pepper
⅛ tsp	white pepper
2 tsp	fresh basil or ½ tsp dried basil
2 tsp	fresh thyme or ½ tsp dried thyme
12 oz	pasta (bow ties work well)
½ cup	sliced green onions
½ cup	chopped parsley
1 lb	peeled & deveined shrimp or crawfish or any combination of the two

If you can't get tasso, join the crowd. I can get it in Mobile at the local supermarket but it sucks. Even if you live in Louisiana and can get it locally, you can make MUCH better tasso than you can buy. The recipe for tasso is here.

Pour the half & half into a large skillet with high sides over medium heat. Stir this and as it comes to a boil, add the tasso, salt, peppers and herbs, turn the heat down, and simmer for 8-10 minutes. The cream sauce will thicken.

While you are doing this, start cooking the pasta. When the sauce has thickened, stir in the shrimp (or crawfish), green onions and parsley and cook until the shrimp turn pink, about 3-4 minutes. Drain the pasta and add it to the skillet.  Stir everything together well.  Serve with freshly grated Parmesan cheese. Serves 4-6.

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