Ingredients: 
• One package bacon (cut into small pieces) 
• 3 pounds of sausage (preferably beef sausage, andouille, and one of your choice), cut into ½ inch rounds
• 4 lb. boneless pork shoulder or can substitute Boston butt; cut into 1 inch cubes
• 4 large chicken breasts(cut into small pieces) 
• 4 16 oz. containers of Guidry’s trinity (onion, bell pepper, celery) or brand of your choice 
• 4 tablespoons minced garlic 
• Cajun seasoning of your choice to taste (we used Tony’s)
• Two dashes or so of Accent flavor enhancer 
• Two dashes or so of salt 
• ½ cup Worcestershire Sauce
• 1 10 oz. bottle of Tiger Sauce 
• 5 containers of 32 oz. chicken stock (enough to cover ingredients) 
• 4 pounds of bow tie pasta 
• Chopped green onions for garnish

Instructions: 
1. Put bacon in pot and cook until done. Make sure pot is well greased to prevent sticking. 
2. Add in pork shoulder and cook until browned.
3. Add in sausage and cook for 10 minutes. 
4. Add in all containers of Guidry’s. Cook down until very soft/transparent. Keep scrapping bottom of pot to keep from sticking; about 10 minutes.
5. Add in chicken breast and cook until done; about 15 minutes.
6. Add the following together: minced garlic, Cajun seasoning, Accent, salt, parsley, Worcestershire sauce, Tiger Sauce, and chicken stock. 
7. Bring to boil. 
8. Once boiling, add in pasta. Cook for 8-10 minutes or until done. 
9. Enjoy!