Bring a large pot of water to boil and add 1 teaspoon of salt. Add the fettuccine noodles and cook for about 8 minutes. Remove, drain water and set aside.

While the fettuccine is cooking add the olive oil to a heavy dutch oven and over medium-high heat add the shrimp, andouille sausage, onion, sweet peppers and garlic. Cook for a few minutes until the shrimp is pink and the onions tender.

Add the seafood stock, canned tomatoes, crawfish tails, Creole seasoning and salt and pepper.

Bring to a boil then reduce the heat to simmer while you finish off the pasta.

Add the fettuccine to the pot with the other pastalaya ingredients and stir well to combine.

Continue with the heat until it's nice and bubbly, then turn off the heat. Add the lid to the Dutch oven and allow to sit, covered, for 15 minutes without removing the lid again.

Everything should soak and mesh together. The pasta will cook just a little more, the fluids will be soaked up and the dish will thicken.

After it has cooled somewhat sprinkle with chopped parsley to garnish.