Season the chicken with 2 tablespoons Cajun seasoning.
In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When oil is hot but not smoking add the chicken and brown for 5 minutes, stirring frequently.
Stir in the yellow, red and green onions and the garlic Purée cook for 2 minutes.
Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes.
Add honey, sugars, paprikas, chile powder, allspice, coriander, turmeric, salt, black and white peppers, red pepper flakes, remaining 1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings.
Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour.
When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.Makes 8 to 10 Source: