Pork, Chicken & Sausage Jambalaya

1 lb. cubed pork butt (you can use country-style boneless, pork ribs)
1 lb. cubed chicken (I prefer to use thighs)
1 lb. sliced sausage (2 options, if you want spicy add Andouille, otherwise youe a good smoked sausage)
1/4 C vegetable oil
2 C diced onion
2 C diced celery
1 C diced bell pepper
1/4 C minced garlic
8 C chicken stock
1 C sliced green onions plus extra for garnish
1/2 C chopped parsley
salt & pepper to taste
Tabasco to taste
4 C uncooked long grain rice
Optional:
2 C sliced mushrooms

Instructions:
1. In a 2-gallon heavy dutch oven, heat oil over medium high heat.
2. Saute pork 30 mins or until dark brown on all sides and beginning to stick to bottom of pot - very important.
3. Stir in chicken & sausage, reduce heat to med. and cook for 10-15 mins.
4. Add onions, celery, bell pepper, garlic - cook until well caramelized. Be careful not to burn - you want them golden brown.
5. Pour in stock, bring to boil, then reduce to simmer for 15 mins.
6. Stir in green onions, parsley, optional mushrooms. Season with salt & pepper.
7. Add rice & bring to boil. Reduce heat to very low, cover, cook for 30 mins - stirring every 15 mins. Keep covered except to stir - very important.
8. When rice is cooked, stir once more and remove from heat. Cover and let steam for 10 mins.
9. Recheck seasoning and reseason if necessary.
10. Serve topped with green onions & hot sauce.