Gather, measure, and prep all ingredients.
Cook pasta in rapidly boiling water until al dente, about 13 minutes.
Strain pasta through a colander and return pot to the stove over high heat.
Add oil to pot uin order to cover the bottom with a thin layer.
Add the Andouille sausage to pot to render out the fat and lightly crisp, about 5 minutes, only stirring ocasionally.
Add the chicken to the pot, allowing it to sear completely on all sides.
Add the onion, bell pepper, and celery, (trinity), to the pot and saute until the onions no longer smell raw, about 5 minutes.
Add the shrimp and minced garlic and saute for one additional minute.
Add the blackening spice and the canned tomatoes, stirring to combine.
Add the bay leaf and the lemon juice., stir to combine.
Lower heat to medium.
Add the hot sauce and salt, while stirring, and then add the pasta back in.
Stir the pasta in with the other ingredients gently.
Finish with butter off of the heat until just melted.
Serve right away.
