Jambalaya -- pork, andouille sausage, and chicken

I closed out the Creole and Cajun theme with another round of jambalaya.  The first attempt several weeks earlier was disappointing, but this time, it turned out fantastic.
My version, shown below, was based off of this recipe (pg 1, pg 2) by Rima and Richard Collins.

• 2 tablespoons vegetable oil
• 3/4 pound andoulille sausage, sliced rounds
• 1 pound pork shoulder, trimmed of fat and 1/2-3/4 inch cubes
• 1/2 pounds chicken (dark meat)
• 1 tablespoon minced garlic (3-4 cloves)
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 cups chopped onion
• 3 cups heated chicken stock
• 1.5 cups long grain white rice
• 2 Bay leaves
• spice blend
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground cloves
• ~2 1/2 tsp salt total
• 1/2 cup sliced green onion
• 2-4 tablespoon chopped parsley

1. preheat oven to 250°
2. heat the oil in a wide, oven safe, heavy bottomed pan (need to be able to cover the pan later)
3. lightly season and brown the pork cubes for 6-8 minutes, or until the fat starts to render; add the sausage and continue to cook for a couple more minutes until the sausage begins to render its fat as well
4. scoop out the pork and sausage with a slotted fork/spoon and set aside; drain off all but 1-2 tablespoons of the fat
5. add the bell pepper, celery, onion and chicken; season with salt and pepper and cook over medium-high heat until onion has turned translucent and is starting to brown; then, add garlic and sauté for another 2 minutes
6. add the spices, pork and sausage, and rice; stir so that the rice grains get coated with fat 
7. add the hot stock, remaining ~1 1/2 tsp salt, half of the parsley, and half of the green onion
8. bring to a boil, then cover and then bake in the oven for 20 minutes
9. use a spoon to sample the rice and verify that it is done and mostly dry; if rice is not cooked through and is getting dry, add a little bit of hot water and continue to cook in oven (?); if rice is cooked through but still wet, put uncovered pan back on stovetop over low heat for a few minutes.  Careful: too much stirring at this point will lead to mushy/sticky rice.
10. add remaining parsley and green onion, and stir gently to combine
11. optional: garnish with some additional chopped parsley and/or Creole/piquante sauce