Coat the chicken with one tsp of the Creole seasoning.
Heat olive oil in a skillet over medium-high heat and sauté chicken for approximately one minute. Add andouille and continue cooking one additional minute. Season shrimp with remaining Creole seasoning, add to chicken/andouille mixture and cook until shrimp are pink and curled. Add green onions, garlic and whipping cream. Bring mixture to a boil then reduce heat to medium. Add Worcestershire, Tabasco, salt and half of the Parmesan cheese. Coat fettuccine with sauce and top with remaining cheese.Makes 6 Source: