Generously season 1 lb of pork with salt and pepper. Heat ½ cup vegetable oil in a large pot over medium heat, add pork, and cook until no pink remains. Lower heat, cover, and simmer for 20–25 minutes.

While pork simmers, chop onion, bell pepper, celery, and green onions. Dice 1 lb boneless chicken thighs into small pieces.

Add chicken to the pork, cook for 10 minutes, then remove both meats with a slotted spatula, letting drippings stay in the pot.

Slice 1 lb smoked sausage, add to the pot, and sear until browned. Remove and set aside with pork and chicken.

Add chopped vegetables to the pot, stirring to lift browned bits. Cook for 30 minutes until soft, adding 1 tbsp minced garlic, ½ tbsp Creole seasoning, and 3 beef bouillon cubes after 10 minutes.

Stir in 3 ½ cups water, 1 can cream of chicken soup, 1 tbsp hot sauce, and 2 tbsp Kitchen Bouquet. Mix well.

Increase heat, bring to a boil, then add 1 lb bow-tie pasta and all cooked meats. Stir to combine, pressing pasta into the liquid.

Preheat oven to 300°F, cover pot, and bake for 1 hour. Let rest for 5 minutes before serving hot.