Original Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeTony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning Partner. As part of the partnership, the Test Kitchen cooked up this Creamy Shrimp and Tasso Pasta. The chefs in the Test Kitchen say this creamy pasta is packed with flavor and fit to feed a crowd.
Ingredients
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12 Ounces Bow Tie Pasta
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1 Tablespoon Canola Oil
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1/2 Cup Unsalted Butter
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Cup White Onion, Chopped
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1 Cup Red Bell Pepper, Chopped
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1 Cup Celery, Chopped
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8 Ounces Tasso, Cut into 1 1/2-Inch Julienned Strips
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3/4 Cup Green Onion, Finely Chopped
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1 Pound Large Fresh Shrimp, Peeled and Deveined
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2 Cups Heavy Whipping Cream
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Garnish: Chopped Fresh Parsley
- Clear
Directions
- Cook pasta according to package directions. Drain and rinse. Place in a large bowl; add oil, tossing to coat. Set aside.
- In a large skillet, melt butter over medium heat. Add Tony’s Original Creole Seasoning. Cook for 10 seconds. Add white onion, bell pepper and celery. Cook until softened, about 5 minutes. Add tasso and green onion and cook for 2 minutes. Add shrimp and cream. Bring to a boil; cook, stirring constantly, just until shrimp are pink and firm, about 3 minutes.
- Add to pasta; toss well to coat. Garnish with parsley if desired. Serve immediately or cover and refrigerate until ready to serve. To reheat, cook over medium-low heat until heated through.
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