Mix the seasoning and butter thoroughly and set aside.
Heat a skillet over low-medium heat. Layer the bottom of the skillet with the bacon. Brown to a nice golden brown, flip once and fry the other side to a golden brown. Transfer to a plated lined with a paper towel to absorb the fat.
In a clean skillet over medium heat melt 2-3 tablespoons of the Cajun compound. Add the shrimp, sausages, and bell pepper. Sauté for 5 – 7 minutes.
Crumble the bacon and add to the shrimp. Turn off the heat and transfer shrimp to a serving bowl.
Add olive oil to the skillet and heat on medium-high heat. When the oil is hot, add the garlic and onion and sauté for 2 – 3 minutes or until the onion is translucent. Add the chicken stock to the skillet scraping the bottom of the skillet loosening the brown bits. Continue cooking until reduced to half, about 2 minutes. Stir in the Cajun seasoning, paprika, salt, and pepper to taste. Blend in well.
Slowly stir in heavy cream and heat to a simmer, then reduce heat to low continue cooking for 5 minutes or until the liquid is reduced to half. You can add flour to thicken if needed. As the sauce simmers it will deepen to a golden hue and absorb more of the Cajun flavor.
Spoon some shrimp mixture down the center of each taco shell. I used flour, only because I do not care for corn shells, either is fine to use in this recipe. Spoon some creamy Cajun sauce over shrimp and garnish with sliced green onion and shredded Parmesan cheese.