4 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
8 ounces tasso or 6 ounces bacon (if using the bacon, eliminate the oil)
2 teaspoons Cajun seasoning
2 bay leaves
2 stalks celery, diced
2 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, diced
2 teaspoons tomato paste
1 teaspoon fresh thyme leaves, chopped
1 teaspoon Worcestershire sauce
One 14.5-ounce can whole tomatoes, crushed
1 cup chicken stock
12 ounces dry linguine
1/4 cup chopped fresh parsley
1 lemon, cut into wedges
Hot sauce, for serving
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