Jambalaya Fettuccine or Creole Fettuccine
Brown your sausages in a pan and reserve. In the same pan, add fat and flour to make a medium roux to which you'll add add diced onions, celery, red and green bell peppers, garlic and your choice of seasoning. I'd use thyme, oregano, black pepper, white pepper, cayenne and bay, others would use Tony Cachere's. When the aromatics are softened, deglaze the pan with white wine, add chicken stock and either crushed tomatoes or cream along with the reserved sausages and shredded chicken. Simmer until thickened. Add your shrimp just before everything is cooked through. Season with Worcestershire sauce to taste. Toss with fettucine and serve with scallion greens.
I haven't tried this, but it it suppose to be a Cheesecake Factory copycat recipe:
Cajun Jambalaya Pasta . Star-News - May 18, 2005
New Orleans Pasta Jambalaya
Mount Airy News - Jun 3, 1992
The Nevada Daily Mail - Jul 9, 2003