Cook fettuccine by following the package directions; drain and set aside.
Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
Gradually stir in chicken broth.
Bring to boil over med-high heat, stirring frequently; boil 1` minute.
Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
Add in cheese cubes, sausage and shrimp; stir until cheese melts.
Stir in green onions, parmesan cheese, and chopped fresh parsley.
Serve over hot cooked fettuccine.
For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.