Type what you have

Ingredients

• ✓ tasso ham
• rotini pasta
• olive oil
• garlic
• onion
• green bell pepper
• green onion
• celery
• basil
• thyme
• cajun seasoning blend
• hot sauce
• heavy cream
• parmesan cheese
• crawfish tail
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Stir rotini into boiling water. Cook uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Stir in tasso and cook until golden brown, about 5 minutes. Stir in garlic, onion, green pepper, green onions, and celery. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add basil, thyme, Cajun seasoning, and hot sauce; cook for 1 minute.
3. 3 Pour in cream and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in Parmesan cheese. Cook and stir until sauce begins to thicken slightly, about 3 minutes.
4. 4 Add shrimp; cook until hot, then toss with pasta. Sprinkle with parsley to serve.

By TRAVLEE

Ingredients

• ✓ tasso ham
• black pepper
• salt
• white sugar
• andouille sausage
• green chile pepper
• tomato
• garlic
• green bell pepper
• celery
• onion
• bacon
• worcestershire sauce
• basil
• parsley
• bay leaf
• garlic
• celery
• onion
• pork jowl
• black-eyed pea

Instructions

1. 1 Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
2. 2 Place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and Worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
3. 3 Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
4. 4 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. Crumble bacon when cooled.
5. 5 Cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
6. 6 Mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. Season with sugar, salt, and pepper. Simmer pea mixture until flavors have blended, 1 1/2 hours.

By Bob Myers

Ingredients

• ✓ tasso ham
• water
• salt
• grit
• olive oil
• onion
• green bell pepper
• shrimp
• white wine
• heavy cream
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
3. 3 Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
4. 4 Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.

By Amber Taylor Futch