Season the pork pieces generously with kosher salt and pepper on all sides. Heat the vegetable oil in your large pot over medium-high heat until shimmering. Add the pork pieces in a single layer and sear them until golden brown on all sides, about 8-10 minutes total. Remove the pork from the pot and set aside in a bowl.

Season the chicken thigh pieces with salt and Cajun seasoning. In the same pot (with the flavorful browned bits from the pork), add a bit more oil if needed and cook the chicken over medium-high heat until browned and cooked through, approximately 10 minutes. Transfer to a separate bowl. (Note: If cooking together, add chicken 10 minutes after starting the pork to prevent overcooking.)

Add the sliced smoked sausage to the pot and cook, stirring occasionally, for about 10 minutes to render some fat and develop flavor. The sausage should be nicely browned. Remove and add to the bowl with other meats.

In the same pot with all those delicious drippings, add the chopped onions, green onions, bell pepper, celery, and minced garlic. Cook over medium heat, stirring frequently, until the vegetables are soft and fragrant, about 20 minutes. This is where the magic begins.

While the vegetables cook, dissolve the 3 beef bouillon cubes in 3 ½ cups of hot water, stirring until completely dissolved. Once your vegetables are softened, pour this broth into the pot.

Add the rice to the pot and stir everything together well. Add the salt, Cajun or Creole seasoning, browning sauce, and hot sauce. Mix thoroughly to ensure even distribution of seasonings.

Return all the cooked meats (pork, chicken, and sausage) to the pot. Stir everything together until well combined. Increase the heat and bring the mixture to a rolling boil.

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for approximately 25 minutes. Stir occasionally to prevent sticking at the bottom. The rice should absorb most of the liquid and become tender.

After 25 minutes, remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and the flavors to meld. Fluff with a fork, garnish with extra sliced green onions, and serve hot.