Cook pasta: Bring large pot of salted water to boil. Add olive oil and penne. Cook 10-12 minutes until al dente. Drain, rinse briefly, toss with olive oil. Set aside.

Brown sausage: Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add andouille sausage slices. Cook 4-5 minutes, stirring occasionally, until browned and crispy on edges.

Cook shrimp: Push sausage to edges. Add shrimp to center in single layer. Season with pinch Cajun seasoning. Cook 2 minutes per side until pink. Remove sausage and shrimp to plate.

Sauté vegetables: Add remaining oil to pan. Add onion, green pepper, red pepper, and celery. Cook 6-8 minutes, stirring frequently, until softened and onions translucent.

Add garlic and spices: Add garlic, Cajun seasoning, smoked paprika, cayenne, thyme, and oregano. Stir constantly 1 minute until fragrant.

Add tomatoes: Pour in diced tomatoes with juices, chicken broth, and bay leaves. Stir well, scraping browned bits from bottom. Simmer 5-7 minutes to meld flavors and reduce slightly.

Create creamy sauce: Reduce heat to medium-low. Stir in heavy cream until sauce becomes creamy and pale orange. Simmer gently 3-4 minutes, stirring occasionally, until slightly thickened.

Combine: Add cooked pasta to sauce, tossing to coat. Return sausage and shrimp to pan. Toss gently to distribute evenly.

Season: Taste and adjust seasoning with more Cajun seasoning, salt, or cayenne. Remove and discard bay leaves.

Garnish and serve: Transfer to serving bowl. Garnish with green onions and parsley. Serve immediately with Parmesan and hot sauce if desired.