Shrimp and Tasso Pasta

Bring a large pot of lightly-salted water to a rolling boil.

Stir the rotini into the boiling water.

Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.

Drain well in a colander set in the sink.

Meanwhile, heat the olive oil in a large saucepan over medium heat.

Stir in the tasso, and cook until golden brown, about 5 minutes.

Stir in the garlic, onion, green pepper, green onion, and celery.

Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.

Pour in the cream, and bring to a simmer over medium-high heat.

Reduce heat to medium-low and stir in the Parmesan cheese.

Cook and stir until the sauce begins to thicken slightly, about 3 minutes.

Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta.

Sprinkle with parsley to serve.