Preheat oven to 425°
In a 7 quart dutch oven, heat cooking oil over high heat.
Season ribs with salt and pepper. Sear in heated cooking oil for 4 minutes per side. Remove from dutch oven and place in oven safe dish.
Place seared ribs in preheated oven, uncovered.
In the same dutch oven, reduce heat to medium high and brown cut up sausage. Remove and set aside.
Season chicken thighs with 1/2 Tbsp cajun seasoning, brown in rendered fat from sausage. Remove and set aside. Once cooled, chop/pull into bite size pieces.
Reduce heat to medium, add 1/2 of chopped onions and stir.
Add a splash of chicken broth and continue to stir. Cook for 15 minutes.
Add remaining onions, bell pepper, celery, minced garlic, and the whites from the green onions. Continue to stir and cook for 15 minutes.
Pour in 2 cups of chicken broth, and all remaining seasonings EXCEPT the greens from the green onions. Stir and continue to cook over medium/low heat until liquid has reduced by 1/2 (approximately 30 minutes).
*Remove the ribs from the oven once desired tenderness is achieved (approximately 1 hour). Chop/pull ribs into bite size pieces.
**Prior to bringing the ingredients back together, rinse uncooked rice with warm water and heat remaining chicken broth in a separate pot.
Once liquid has reduced, return all cooked meats to the dutch oven. Add uncooked/rinsed rice, heated broth, and green onion tops.
Bring to boil, reduce heat to medium/low, cover and cook for 15 minutes without removing lid.
After 15 minutes, ensure there is enough liquid to complete cook time, adding a small amount if necessary. Return lid and continue to cook for 3 minutes.
Stir and check rice for doneness then remove from heat.