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Heat dutch oven on stovetop to medium-high heat.
Season pork/chicken generously with kosher salt and black pepper.
Add 2 tbsp vegetable oil to hot pot.
Add pork/chicken & sausage to pot, stirring infrequently, about 10 minutes. Pieces should be well browned, with some charred edges on pieces and sucs formed on the bottom of the pan.
Remove meats from dutch oven to a bowl or plate.
Turn on oven set to 300°F, with racks arranged to accommodate the dutch oven with its lid.
Add part of the vegetables to pot and sauté, deglazing with the released water while scraping the sucs off the bottom of the pan. Then add remainder of vegetables and sauté until all veggies are soft and onions are turning translucent, about 8 minutes.
Add 3 beef bouillon cubes or 3 tsp Better Than Boullion, 1&½ tbsp Cajun seasoning, and 1 tsp salt. Sauté for another 4 minutes.
Add 2c rice, 3.5 c water, 1&½ tbsp hot sauce, 1&½ tbsp browning sauce, and all meats to pot.
Stir well to evenly distribute all ingredients.
Raise heat to bring to a boil, then turn off heat, cover dutch oven, and place dutch oven in the 300°F oven for 1 hour.
Remove from oven and let sit 5 minutes before uncovering. DO NOT UNCOVER EARLY.
Stir well and serve.