This was posted a long time ago, but I thought it was worth including:

LSUDad's Pastalaya

1 1/2 lbs Boneless Skinless Chicken Thigh Meat - Chopped
1 1/2 lbs Manda (or your favorite) smoked Pork Sausage - Sliced
1 1/2 lbs Boneless Boston Butt Pork - Cubed

1 1/2 lbs Onions - Chopped
4 Stalks of Celery - Chopped
2 Small Bell Peppers (Green, Red, Or Yellow) - Chopped
1 Bunch Of Green Onions (Shallots) - Chopped
1/2 cup Parsley Flakes
1 Tbs Sweet Basil
3 Bay Leaves
3 Tbs Fresh Garlic - Minced
14 oz Delmonte Cajun Recipe Stewed Tomatoes
1 1/2 lbs Luxury Spaghetti (No.3 )
4 1/2 cups Water

dash your Favorite Hot Sauce (Crystal or Tabasco)
dash Black Pepper
dash Cayenne Pepper
dash Tony Chachere's Creole Seasoning
2 Tbsp Garlic Powder
2 Tbsp Worcestershire Sauce
2 Tbsp A1 Steak Sauce

1. Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water.

2. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump.