*Any sausage may be substituted for andouille.

In a 3-quart cast-iron saucepan, melt butter over medium-high heat. Add garlic, bell pepper, mushrooms, tomatoes and andouille. Saute 3-5 minutes or until all vegetables are wilted. Add crawfish or shrimp and cook for an additional 2 minutes. Add white wine and lemon juice, and continue cooking until volume of liquid is reduced to half. Add heavy whipping cream and, stirring constantly, reduce until cream is of a thick, sauce-like consistency, approximately 5 minutes. Add green onions and chipped butter, 2-3 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 with salt and pepper.

Add Louisiana Gold Pepper Sauce® to taste. Gently fold in cooked pasta and serve. May be chilled and served as a cold pasta salad.