Drizzle in 2 tsps, of olive oil and preheat heavy dutch oven style pot to medium/high heat for a few minutes. Add the sausage and pork, cook for 8 minutes or until you get some good browning. The bacon was lean, so that's why I added olive oil.
In a bowl, mix the salt, pepper, cajun spice blend and smoked paprika. Divide it in half. Season the shrimp with half and then season the chicken with the other half. To each one, drizzle in about 2 tsps of olive oil. Mix to combine, set aside.
When ready, add the chicken to one side of the cooked sausage and cook for another 10 minutes. Stir as needed. If there is too much oil, drain off a little bit of oil.
Add the onions, bell peppers and jalapeños and cook for 5 minutes. Add the garlic, thyme and pepper flakes. At this time, season, to taste with a little more Cajun seasoning, black pepper and salt. Stir well to combine.
Mix in the rice, then pour in the warm broth. When it comes up to a light boil, taste it for salt. Reduce the heat to low and cook for 15 minutes or until most of the broth has been absorbed. Remove from heat and keep covered.
In the past, I added the uncooked shrimp to the cooked rice and continued cooking on low for 7 minutes. But, for more flavor, Preheat 3 tbsps of unsalted butter in a large skillet at medium heat. When hot, saute the shrimp for 3-5 minutes, stirring as needed. Using a slotted spoon, transfer shrimp to the cooked rice. Gently fold in. Serve with fresh green garnish, hot sauce and lemon wedges.