If you like jambalaya you will like this dish. This is a Chef John Folse recipe. Some of you may recognize the name as the author of the 800+ page "The Encyclopedia of Cajun and Creole Cuisine" book.
This is the link to the recipe:
http://www.nola.com/food/index.ssf/2012/10/spicy_three-meat_pastalaya.htmlNote at the end of the recipe it says to adjust the seasoning with salt, pepper and granulated garlic. My adjustment was made at the "add the pasta" point of the recipe. It was a bit tomatoey sweet for me so I adjusted the seasoning with additional salt, granulated garlic and my favorite Louisiana hot sauce, Cajun Chef. Spot on!
A photo of the completed dish. My apologies for the bright side on the left side of the photo.

This is a killer good dish and makes a ton. Great on a cold, rainy, windy day.