Step 1

Fry slices bacon in a Dutch oven over medium heat until the fat has rendered, about 6 minutes.

Step 2

Add the pork and saute for about 12 to 15 minutes until starting to brown. Stir occasionally so that some searing takes place.

Step 3

Add the sausage and saute for about 15 minutes until browning and rendered.

Step 4

Add the chicken. Saute for about 10 minutes.

Step 5

Increase the heat to medium-high. Add the Trinity and mix well with the browned meats. Saute for about 15 minutes until browning. Stir occasionally.

Step 6

To the browned meats and Trinity (yellow onions, bell peppers, and celery) and the garlic, Creole seasoning, kosher salt, and black pepper. Mix well and saute for about 3 minutes until aromatic.

Step 7

Next, stir in about ¾ of the green onions, reserving the rest for later.

Step 8

Next, add 4 ½ cups of chicken stock. Start with about ½ cup of the stock and deglaze the Dutch oven. Combine the loosened fond in with the contents of the Dutch oven before adding the remainder of the stock. Bring to a slight boil. Reduce the heat and simmer for 10 minutes, uncovered.

Step 9

As the stock simmers, taste for seasoning and make adjustments as needed.

Step 10

After 10 minutes, increase the heat to a slight boil. Break the spaghetti in half and add it to the stock. Mix well, making sure to that all the pasta has touched the stock.

Step 11

Cover the Dutch oven and lower the heat. Simmer for 10 minutes, remove the lid and stir thoroughly to mix all the pasta and other ingredients together.

Step 12

Place the cover back on the Ducth oven and simmer for another 10 minutes. Check that al the liquid has been absorbed by the pasta. Test the pasta for al dente. If there is a lot of liquid or the past is not al dente yet, simmer another 5 minutes uncovered or until the liquid is gone.