Chop onions and bell peppers and combine with margarine in skillet. Saute until onions are clear. Add crawfish, lower heat slightly. Cook crawfish until margarine takes on a rust color. Add garlic powder, Konriko seasoning, thyme and rosemary. Chop tasso into bite-sized pieces, add to crawfish.
Add drained corn. Cook on medium-low heat for 5 minutes. Sauce should not be bubbling. Add cream cheese. Cook until well blended. Add half and half, let simmer for 5 to 10 minutes. Add onion tops and parsley flakes.
Add cracked black pepper. Add cooked linguine noodles to mixture and mix well. Serve hot. Top with Parmesan cheese (optional).
Cajun Country -- New Iberia, Louisiana