Dice the Vidalia onions, green bell peppers, scallions, and celery.

Cut the boneless, skinless chicken thigh fillets into bite-sized pieces.

Peel and devein the jumbo Gulf shrimp.

Keep the crawfish tails and spicy Italian pork sausage ready.

In a large pot or Dutch oven, heat 4 tablespoons of vegetable oil over medium-high heat.

Add the spicy Italian pork sausage and cook until browned. Remove and set aside.

Season the chicken thigh fillets with Cajun spice blend. Add 2 tablespoons of vegetable oil to the pot and sear the chicken until golden brown. Remove and set aside with the sausage.

Add the remaining 2 tablespoons of vegetable oil to the pot.

Saute the diced onions, green bell peppers, celery, scallions, and minced garlic until softened and fragrant.

Return the cooked sausage and chicken to the pot with the sauteed vegetables.

Stir in the condensed cream of chicken soup, beef bouillon cubes (dissolved in water according to package instructions), and Kitchen Bouquet Browning and Seasoning Sauce.

Lower the heat to medium-low and let the mixture simmer for about 15-20 minutes to meld the flavors together.

Meanwhile, in a separate pot, cook the Barilla's Farfalle Pasta according to package instructions. Drain and set aside.

Once the mixture has simmered, add the Louisiana crawfish tails and jumbo Gulf shrimp to the pot.

Season with Tangy Hot Sauce to taste and adjust seasoning if needed.

Gently fold the cooked pasta into the Cajun meat and seafood mixture, ensuring it's well coated.

Let it sit for a few minutes off the heat to allow the flavors to meld further.

Garnish with additional chopped scallions if desired and serve hot.