Start by heating your big pot over medium heat and toss in the sliced sausage and tasso. Stir them around until they get nice and brown and the fat starts to melt out. That's where a lot of the flavor comes from. This takes about 5-7 minutes. You want to see some golden brown spots on the meat. Once browned, take them out and set them aside. Don't pour out the grease - you'll need it for the next step.

Now add the onions, bell peppers, and celery to the pot. This is the classic "holy trinity" in Cajun cooking. Stir and cook until they're soft and starting to brown a little. The onions should look clear, not white. Add the chopped garlic last and cook for one more minute. The smell should be amazing at this point. Don't let the garlic burn or it will taste bitter.

Drop in your chopped pork and let it brown in all that smoky grease. Don't rush it - give it time to get golden and cooked through. This takes about 10-12 minutes. Stir it around so all sides get brown. The pork should look cooked on the outside but doesn't need to be fully done yet.

Stir in the parsley, Worcestershire sauce, and Cajun seasoning. Mix everything so it's well coated. The pot should look colorful and packed with flavor already. Let this cook for about 2 minutes so the seasonings can smell good and coat everything.

Once your veggies are soft and your pork is nice and brown, add the sausage and tasso back in. Then give them a good mix. Everything should be well mixed and smell incredible.

Add your cream of mushroom, cream of celery, and cream of chicken soups. Stir until it's all mixed and creamy. This might look weird at first, but keep stirring. The soups will mix with all the meat juices and make a thick, creamy base.

Add enough chicken stock to just cover everything. You might need a little more or less depending on your pot size. Stir it again, and let it come to a rolling boil. This takes about 5 minutes.

Once boiling, add in your uncooked rice. Give it one last good stir. Make sure the rice is mixed in well and not sitting on top. The liquid should just cover the rice.

Bring it back to a boil, then cover it with a tight lid or foil. Turn off the heat and don't peek! Let it sit for 35 to 45 minutes. The rice will soak up all that creamy goodness. This is the hardest part because it smells so good, but don't lift the lid or you'll let the steam out.

After time is up, uncover and fluff the jambalaya with a spoon. You'll see the rice puffed up and creamy. If it looks too dry, add a little more stock. If it's too wet, let it sit uncovered for a few minutes. Serve hot and enjoy!