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
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