Pastalaya

1 lb. pasta
1 lb. Smoke Sausage
1 lb. Boneless Skinless Chicken Thighs (cut into thirds)
1 lb. Boston Butt Pork (Cubed)
1 lb. Onions (Chopped)
Bell Peppers (Chopped) (¼ as much as onion, by quantity not weight)
1 Tsp. Of Garlic (Minced)
1 Rib Of Celery (Diced)
Veg. Oil, as needed.
Salt (to taste) or use Creole seasoning
Red Pepper (to taste)
Black Pepper (to taste)
2 Tbls. Hot Sauce
1 Tbls. Worcestershire Sauce
1 Qt. Water (2 to 1 ratio with pasta)

add a tbls. (per pound of pasta) of Kitchen Bouquet to the pot or until a nice dark rich color

• Pour a little oil into the bottom of a heavy pot (cast iron if you’ve got it), add sausage and cook until browned. 
• Add cubed pork and continue to cook until pork is browned also. It will be necessary to always stir to keep from sticking. 
• After pork is browned, add onions, bell pepper, celery and garlic. Cook until vegetables are wilted and most of the water has cooked out. 
• Add chicken and cook until done (usually 15 to 20 minutes), remembering to always stir. 
• Add water, salt, red pepper, black pepper, Worcestershire and hot sauce. 
• Bring to a boil & adjust seasonings to “taste”. (Note: it should be over salted and don't be afraid to give it a little "kick", as the pasta will absorb much of the seasonings). 
• Add pasta and return to a boil. Gently & continually scrape the sides of the pot to ensure that the pasta does not stick. 
• When most of the water has cooked out, adjust the flame to very low and cover with the lid.
•  After 10 minutes, remove the lid and gently scrape the sides of the pot. 
• This will tell you if the pasta is sticking and will allow any water that has settled out on top to flow down the sides and back to the bottom. 
• Replace lid and continue to cook for an additional 20 minutes. 
• Remove lid and taste for tenderness. If done, roll the pasta from the bottom to the top and serve. If not completely cooked, replace lid and continue to cook until done.

Enjoy!