Prepare the pork and chicken by trimming off any excess fat and seasoning with kosher salt and freshly ground black pepper. Heat a large skillet over medium heat, then add one tablespoon of vegetable oil to the pan. When hot, add in the pork and chicken thighs, cooking each side for 4-5 minutes until golden brown.

Add the smoked sausage to the pan and cook until lightly browned on both sides. Once cooked through, remove the pork, chicken, and sausage from the pan and set aside.

In the same skillet, add in the onions, bell pepper, green onion, celery, and garlic; sautéing until softened. Then stir in beef bouillon cubes, salt, Cajun or Creole seasoning, and browning sauce.

Add in the rice and mix with the vegetables; cooking for one minute. Pour in the water and hot sauce; stirring to combine before bringing the mixture to a boil. Reduce heat to low, cover with a lid, and let simmer for 15 minutes until liquid is completely absorbed.

Once the liquid has been absorbed, add the cooked pork, chicken, and sausage to the jambalaya; stirring everything together and cooking for an additional five minutes. Serve warm and enjoy!