1 c coarsely chopped chicken breast

1 lb. shrimp (shelled and deveined)

1 T Creole seasoning (I use Tony Chachere's)

3 T EVOO

6 oz. Kielbasa sausage, sliced into thick chunks

1/2 c sliced green onions

1/4 c chopped red onion

3 T fresh garlic, minced

1 c fresh okra, sliced

4 oz. crabmeat

3 1/2 c heavy whipping cream

1 tsp each: Worcestershire sauce, Louisiana Hot Sauce, kosher salt

2 c freshly grated Parmesan cheese, divided

1 lb. cooked fettuccini

Toss chicken and shrimp with Creole seasoning and saut� in oil five minutes (or until shrimp turns pink), stirring often. Add sausage, green onions, red onions, and garlic.

Cook a couple of minutes and then stir in crabmeat, cream, Worcestershire, hot pepper sauce, salt and 1 c Parmesan cheese. Simmer a few minutes, stirring gently halfway through.

Toss with warm fettuccini. Adjust seasonings and spoon into two 8 X 8 baking dishes sprayed with Pam.

Top one with remaining 1 c Parmesan cheese and bake at 350 until bubbly (about 20 minutes).

Cover second casserole with plastic wrap and then in aluminum foil and freeze for a *future meal.