12 ounces Mueller’s Fettuccine.

1 1/2 pounds total of raw shrimp, cooked crawfish, and crabmeat or lobster.

1 tablespoon of Tony's Chacheres seasoning .

1 tablespoon Cajun seasoning.

A pinch of cayenne pepper .

4 tablespoons butter.

1/3 cup finely chopped onion.

1/2 tablespoon garlic powder or 2 tablespoons garlic, finely chopped.

8 ounces half and half.

8 ounces heavy cream.

1/2 tablespoon dried basil.

3/4 cup grated Parmesan cheese.

Cook pasta according to package directions; drain well.

While pasta is cooking, combine shrimp, crawfish, crab meat, and Cajun seasoning in a large bowl, stirring to distribute the seasoning well.

In a large skillet over medium heat, melt butter.

Cook the seafood mixture, onions, and garlic for about 4-5 minutes, or until shrimp is cooked through (light pink).

Reduce heat to low, add half and half, heavy cream, basil, and Parmesan cheese to the skillet. Cook until heated through and slightly thickened, about 5 minutes, stirring frequently.

Pour seafood sauce over hot fettuccine and serve immediately.