A Taste of Louisiana Nostalgia: Ralph & Kacoo’s Seafood Pasta

There are certain dishes that, with a single aroma, can transport you back in time. For me, Ralph & Kacoo’s Seafood Pasta is one such culinary time capsule. I still remember the first time I encountered this dish, a revelation of rich, spicy, and utterly decadent flavors that felt intrinsically tied to the vibrant spirit of Louisiana. It was a dish I eagerly anticipated on every visit, a creamy, seafood-laden dream that defined comfort food in my book. When I managed to snag one of their old newsletters from 1995, this recipe was the crown jewel, a promise to recapture those cherished flavors at home.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 8-12
• Yield: A generous portion for a crowd
• Dietary Type: Seafood, Dairy-rich

Ingredients

Gathering the ingredients for this classic is a culinary adventure in itself, a journey to embrace the bold flavors of Cajun country.

• 6 ounces unsalted butter
• 2 teaspoons garlic, chopped
• 16 ounces tasso (This is a key ingredient! See note below for substitutions if absolutely necessary.)
• 16 ounces shrimp, peeled and deveined
• 8 ounces crawfish tails
• 32 ounces whipping cream
• 1 teaspoon salt
• 2 cups oysters, liquid reserved
• ¼ cup green onion, chopped
• 16 ounces cooked pasta noodles (bowtie, rotelle, or other sturdy shapes work beautifully)

A Note on Tasso: The unique, smoky, and spicy kick of tasso is what truly elevates this dish. This Cajun specialty, a cured and smoked pork or beef seasoned with red pepper, garlic, and filé powder, is a flavor powerhouse. While it can be challenging to find outside of Louisiana, I highly recommend seeking it out at specialty gourmet shops or through mail order. If, by some chance, you absolutely cannot find tasso, a strongly smoked ham can serve as a passable substitute, but be aware that the authentic depth of flavor will be somewhat altered.

Equipment Needed

To bring this beloved dish to life, you’ll want to have a few essential kitchen tools at the ready:

• A heavy skillet for building the sauce and cooking the seafood. A cast-iron skillet is ideal for its even heat distribution.
• A cutting board and sharp knife for preparing your ingredients.
• A measuring cup and spoons for accurate ingredient quantities.
• A stirring utensil, like a wooden spoon or heat-resistant spatula.

Instructions

The magic of Ralph & Kacoo’s Seafood Pasta lies in the layering of flavors and the gentle coaxing of each ingredient into a harmonious whole. Follow these steps with care, and you’ll be rewarded with a truly unforgettable meal.

1. Begin by placing a heavy skillet over medium heat. Add the 6 ounces of unsalted butter and allow it to melt until it is about one-half melted. This slow melt ensures you don’t scorch the butter.
2. Once the butter has reached the desired state, add the 2 teaspoons of chopped garlic. Sauté the garlic, stirring constantly, until it becomes fragrant, usually about 30 seconds to a minute. Be careful not to brown it too deeply.
3. Next, introduce the 16 ounces of tasso to the skillet. Brown the tasso over high heat, stirring constantly, until it begins to stick to the skillet. This sticking action is crucial for developing the fond, which will add immense flavor to the sauce.
4. Reduce the heat to medium and add the 16 ounces of shrimp and 8 ounces of crawfish tails to the skillet. Simmer these delicate seafood components, stirring constantly, just until the shrimp start to curl. Overcooking the seafood at this stage will result in a tough texture.
5. Pour in the 32 ounces of whipping cream, stirring to combine it with the seafood and tasso mixture. Continue to stir until the entire mixture reaches a boil.
6. Once boiling, boil the sauce for two minutes, stirring constantly. This critical step allows the cream to thicken slightly and meld with the flavors of the other ingredients.
7. Add the 16 ounces of cooked pasta noodles and 1 teaspoon of salt to the skillet.
8. Continue to cook, stirring often, until the sauce thickens to your desired consistency. The starches from the pasta will help to further emulsify and thicken the sauce.
9. Gently fold in the 2 cups of oysters along with their reserved liquid.
10. Simmer the mixture, stirring occasionally, just until the oysters begin to curl. Oysters cook very quickly, and overcooking will make them rubbery.
11. Finally, sprinkle the ¼ cup of chopped green onions over the sauce as a fresh, vibrant garnish.

Expert Tips & Tricks

To elevate your Ralph & Kacoo’s Seafood Pasta from delicious to truly restaurant-worthy, consider these insider insights:

• Quality of Seafood is Paramount: Since the seafood is a star here, use the freshest ingredients you can find. If using frozen shrimp, ensure they are fully thawed and patted dry before adding them to the skillet.
• Don’t Rush the Tasso: Browning the tasso and allowing it to stick to the pan is where a significant amount of flavor develops. Scrape up those browned bits – that’s pure gold!
• Pasta Choice Matters: Opt for pasta shapes that have nooks and crannies to capture the rich sauce. Bowtie, rotelle, and even shells are excellent choices. Cook your pasta al dente, as it will continue to cook slightly in the sauce.
• The Oyster Liquid is Your Friend: Don’t discard the liquid from the oysters! It adds a briny depth of flavor that is essential to the dish.
• Adjusting Sauce Thickness: If your sauce isn’t as thick as you’d like after adding the pasta, you can create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir this into the simmering sauce and cook for another minute or two until thickened.

Serving & Storage Suggestions

This seafood pasta is best served piping hot, allowing the rich aromas to envelop your guests. Ladle generous portions into shallow bowls, ensuring each serving gets a good mix of pasta, shrimp, crawfish, and oysters. A simple side salad with a light vinaigrette or some crusty French bread for soaking up any extra sauce would be perfect accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, do so gently over low heat on the stovetop, adding a splash of milk or cream if the sauce seems too thick. Avoid microwaving, as it can toughen the seafood and overcook the pasta.

Nutritional Information

While this dish is undoubtedly decadent, it’s a treat worth savoring. Here’s an approximate nutritional breakdown per serving (assuming 10 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	687 kcal	34%
Total Fat	62 g	79%
Saturated Fat	38 g	190%
Cholesterol	379 mg	126%
Sodium	1100 mg	48%
Total Carbohydrate	9 g	3%
Dietary Fiber	0.3 g	1%
Sugars	0.2 g	0%
Protein	25 g	50%

Note: These values are estimates and can vary based on specific ingredient choices and portion sizes.

Variations & Substitutions

While the classic recipe is divine, there’s always room for creativity:

• Spice it Up: For an extra kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the whipping cream.
• Add More Seafood: Feel free to incorporate other quick-cooking seafood like scallops or mussels if they are available and you love a variety.
• Creamy Alternative: For a slightly lighter, though still rich, sauce, you could experiment with a combination of heavy cream and half-and-half.

FAQs

Q: What kind of pasta is best for this dish?
A: Hearty pasta shapes like bowtie, rotelle, or shells are ideal as they hold onto the rich sauce well.

Q: My sauce isn’t thickening, what should I do?
A: Ensure you’ve boiled the cream mixture for the specified two minutes and stirred often as the pasta cooks. If it’s still too thin, a cornstarch slurry can be used as a last resort.

Q: Can I make this dish ahead of time?
A: It’s best enjoyed fresh. While leftovers are good, the seafood is at its peak when cooked just before serving.

Q: Is tasso absolutely essential?
A: For the most authentic flavor, yes. However, a strongly smoked ham can be used as a substitute if necessary.

Q: How do I prevent the oysters from becoming rubbery?
A: Add them towards the very end of cooking and simmer only until they begin to curl, which indicates they are just cooked through.

Final Thoughts

Recreating this Ralph & Kacoo’s Seafood Pasta in my own kitchen has been a journey filled with fond memories and the delicious rediscovery of a beloved classic. It’s more than just a recipe; it’s an experience, a warm embrace from Louisiana’s culinary heart. I encourage you to gather your ingredients, embrace the process, and savor every creamy, spicy bite. When you do, I’d love to hear about your experience. Pair it with a crisp glass of white wine and let the flavors transport you. Bon appétit!