Heat oil in large pot or dutch oven.
Sprinkle the pork seasoning over the meat and toss to coat evenly.
Add the pork and brown for approximetly 7 minutes. Set aside
Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
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.
Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.
Add the pork and sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
Add the rice and return to a boil.
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).