Cook your pasta according to the label and manufacturer. To make the corn juice, you may use a juicer or simply puree fresh corn kernels in a blender. In a sauté pan, warm the shellfish stock, corn juice, corn and olive oil. Cook until the corn is tender. Add the crawfish tails, butter and parmesan and bring to a boil, mounting in additional butter and allow to thicken. Season lightly with salt and freshly cracked black pepper. Add the cooked pasta and toss together to coat. Arrange in a pasta bowl and garnish with fried sage leaves and fresh orange zest.

In a separate skillet, melt 2 tablespoons of butter and a handful of green onion and sauté for about 2 minutes. Then add andouille sausage and sauté for 5 minutes, then add crawfish and cook for an additional 5 minutes. Add crawfish and sausage mixture to the cheese sauce. Add the cooked penne and the last 2 tablespoons of unsalted butter. Mix and make sure the pasta and sauce are well combined. Mix in fresh parsley, green onion and shaved parmesan. Plate up, garnish with shaved parmesan, parsley and green onion! Enjoy!