Recipe courtesy of Wayne Jacob's Smokehouse and Restaurant
1 hr 20 min
1 hr
8 to 10 servings


  • 1 pound cubed Boston butt or chicken thighs
  • 1/2 pound andouille, such as Wayne Jacob's, quartered and sliced
  • 1/2 pound smoked sausage, such as Wayne Jacob's, sliced  
  • One 1/2-pound piece tasso, such as Wayne Jacob's, diced 
  • 1 large onion, diced 
  • 1 green bell pepper, diced 
  • 1 stalk celery, diced 
  • 1 to 2 tablespoons garlic, chopped 
  • 1 tablespoon Worcestershire sauce 
  • 1 1/2 tablespoons seasoned salt, such as Tony Chachere's Original Creole Seasoning or Morton Season-All 
  • One 10-ounce can diced tomatoes and green chiles, such as Rotel, optional 
  • 1 quart plus 1 cup chicken or beef broth 
  • 8 ounces heavy cream 
  • 1 pound rotini pasta 


Cook the pork in a 4- to 5- quart pot over medium heat, turning occasionally, until dark but not burnt, 15 to 20 minutes. You may need to add some water during this time to deglaze the pot and scrape up the browned bits. Add the andouille, smoked sausage and tasso. Cook until the fat starts to render from the sausage, about 5 minutes more.

Add the onion, bell pepper, celery and garlic and cook until tender, 5 to 10 minutes. Add the seasoned salt, Worcestershire sauce and canned tomatoes and chiles if using, and cook for another 2 minutes. Add the chicken broth and bring to a boil. Add the cream and pasta and return to a boil. Turn the heat to the lowest setting and cover the pot. After 10 minutes, stir and cover again. Continue cooking for another 5 minutes, then stir once more and turn off the burner. If the pasta is too al dente for your taste, cover for another 5 minutes. C'est si bon!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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