In a large cast iron Dutch oven, heat oil over medium-high heat. Add sausage and cook 3–5 minutes or until browned. Add garlic and sauté until golden brown around the edges. Add onions, celery, bell peppers and tasso. Sauté 3–5 minutes or until vegetables are wilted. Blend in tomatoes. Sprinkle in flour and whisk constantly until white roux is achieved. Add stock, one ladle at a time, until all has been incorporated. Season with thyme, basil, salt, pepper and Creole seasoning. Bring mixture to a rolling boil, reduce to simmer and cook 5 minutes. Stir in chicken and mix well. Add green onions then fold in raw pasta. Reduce heat to low, cover and cook 20–25 minutes or until pasta is al dente and liquid has been absorbed. When ready to serve, transfer pasta to a decorative platter and arrange additional pieces of sausage and chicken across the top as garnish.