3 c  Cooked spinach fettuccine

    1/4 lb Butter

      1 tb Chopped garlic

    1/4 c  Chopped green onions

    1/4 c  Sliced mushrooms

    1/2 c  Diced tomatoes

    1/2 c  Diced andouille

    1/2 c  50 count shrimp, peeled

           -and deveined
    1/2 c  Lump crabmeat

    1/2 c  Cooked crawfish tails

      1 oz Dry white wine

      1 tb Lemon juice

      1 c  Heavy whipping cream

    1/4 c  Diced red bell pepper

    1/4 lb Chipped cold butter

      1 tb Chopped parsley

           Salt and cracked black
           -pepper to taste
  In a two quart heavy bottom sauce pan, melt butter over medium high heat.
  Add garlic, green onions, mushrooms, tomatoes and andouille. Saute three to
  five minutes or until all vegetables are wilted. Add shrimp, crabmeat and
  crawfish. Cook for an additional ten minutes. Deglaze pan with white wine
  and lemon juice, and continue cooking until volume of liquid is reduced to
  one half. Add heavy whipping cream and, stirring constantly, reduce until
  cream is thick and of a sauce like consistency, approximately five minutes.
  Add diced red bell pepper and chipped butter, two to three pats at a time,
  swirling pan constantly over burner. Do not stir with a spoon, as butter
  will break down and separate if hot spots develop in the pan. Continue
  adding butter until all is incorporated. Remove from heat, add parsley and
  season to taste using salt and pepper. Gently fold in cooked fettuccine and
  serve. May be chilled and served as a cold pasta salad.