Toss the chicken strips with 1 teaspoon Creole Seasoning.
Heat 1 tablespoon oil in a large skillet over high heat. Add the seasoned chicken and sautÈ, shaking the skillet occasionally, for about 1 minute. Add the anouille and cook, shaking the skillet and stirring, for a 1 minute. Add the shrimp and the remaining 1 1/2 teaspoon Creole Seasoning and sautÈ 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 same sauce, for 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.
Yield: 4 main-course servings