Heat oil in large pot or dutch oven.
2 tbsp Olive oil
Sprinkle the pork seasoning over the meat and toss to coat evenly.
Add the pork and brown for approximetly 7 minutes. Set aside
1 lb Pork
Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
1 lb Andouille sausage
Add onions, celery, and bell pepper to pot. Reduce heat to medium and cook for approximately 7 minutes, stirring and scraping bottom of pan to release bits of pork and sausage from bottom of pot.
1 Large Onion, 4 Celery stalks, 1 Bell Pepper
Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.
3 Garlic cloves, 1 tbsp Tomato paste
Add the pork and sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
3.5 cups Chicken stock, 1 tbsp Kitchen Bouquet, 1 tbsp Seasoning salt, 1/2 tsp Dried oregano, 1/2 tsp Dried thyme, 1/2 tsp Old Bay seasoning
Add the rice and return to a boil.
2 cups Long Grain White Rice
Cover and reduce to a simmer and cook 10 minutes.
Remove cover and quickly turn the rice.
Cover and cook for an additional 15 to 20 minutes until the rice is tender and the chicken stock has absorbed.
Remove from the heat and serve.
Garnish with green onion or parsley (optional).
1/2 cup Green onions, 1/4 cup Parsley