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.
Recipe courtesy of Wayne Jacob's Smokehouse and Restaurant, Laplace, LA