CHEF DAVID LANE
1-1/2 pounds boneless chicken thighs, chunked
1-1/2 pounds smoked sausage, chunked
1-1/2 boneless Boston butt, cubed
1-1/2 pounds onions, chopped
2 small bell peppers, chopped
1 small bunch green onions, chopped
1/2 cup parsley, chopped
1 tablespoon sweet basil, chopped
3 tablespoons garlic, minced
1-1/2 pounds spaghetti
4-1/2 cups chicken broth
Dash hot sauce
Dash fresh ground black pepper
2 dashes Creole seasoning
2 tablespoons garlic powder
2 tablespoons Kitchen Bouquet or Worcestershire sauce
Season chicken with Creole seasoning and brown, then remove from pot. Brown pork cubes then cover with chicken broth and boil until tender (approximately 25 minutes). Add smoked sausage to pork and brown 10 minutes on medium heat, stirring constantly. Add onions, bell pepper, basil, parsley, fresh garlic, hot sauce and cook down on medium heat, stirring constantly to prevent sticking (add more chicken broth if needed).
When vegetables are cooked throughout, add remaining chicken broth and return chicken to pot. Add remaining seasonings, and Kitchen Bouquet or Worcestershire. (Pasta will absorb the seasonings, so make sure the broth is a bit more salty and peppery than normal). Raise heat carefully to medium high to bring mixture to a boil. Break pasta in half and stir into pot. When pasta has softened, lower heat and add the green onions and put lid on pot for 3 minutes. Lift lid and stir pot thoroughly and replace lid.
Lower heat to simmer and cook covered for 15-20 minutes.
Turn off heat, do not remove lid. Let stand for 30 minutes. Now lift lid, stir thoroughly and serve.