Emeril's New Orleans Pasta

Everyone knows that my favorite restaurant food is Sweetwater Tavern's jambalaya pasta. Anyway, I've been attempting to recreate their recipe. Here's the best copycat so far!

1/2 cup boned, skinned and julienned chicken breasts (about 4 ounces)
2 1/2 teaspoons Emeril's Original Essence
1 tablespoon olive oil
2 ounces chopped andouille or chorizo sausage
1/2 pound peeled and deveined medium shrimp
1/4 cup chopped green onions
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 cup coarsely grated fresh Parmesan cheese, in all
1/2 pound fettuccine

Toss the chicken strips with 1 teaspoon of the Essence.

Heat 1 tablespoon oil in a large skillet over high heat. Add the seasoned chicken and cook, shaking the skillet occasionally, for about 1 minute. Add the andouille and cook, shaking the skillet and stirring, for 1 minute. Add the shrimp and the remaining 1 1/2 teaspoons Essence and cook, stirring, for 1 minute. Stir in the green onions, garlic, and cream and cook for 2 minutes. Stir in the Worcestershire, hot pepper sauce, salt, and 1/4 cup of the Parmesan and simmer for 3 minutes.

Cook the pasta in a large pot of boiling salted water according to package directions. Drain in a colander. Add the cooked fettuccine and toss until the pasta is heated through and thoroughly blended with the sauce, about 1 minute. Remove from the heat. Makes about 5 cups.

To serve, allow 1 1/4 cups per portion in pasta bowls. Sprinkle each portion with the remaining Parmesan, 1 tablespoon per serving.

Makes 4 main-course servings.