Seafood Pasta
	
	6 quarts hot water
	1/4 cup vegetable oil
	3 tbs salt
	1 pound fresh rotelle pasta
	1 stick unsalted butter
	2-1/2 cups 81 cure ham or tasso cut in 1/2" 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 pound peeled shrimp
	1/2 pound 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 
	ncovered 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 1 stick of 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
	
	COMBINE

	
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