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1
Cut cooked chicken meat into bite-sized pieces and set aside.
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2
Rinse rice (important), and then par-boil by bringing 6 cups of water to a boil and cooking the 3 cups rice according to package directions, covered, for 10 minutes. Once done, set aside in a bowl.
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3
In a large pot, saute' sausage slices over medium until cooked through; remove with slotted spoon and drain on paper towels. Pour off most of the drippings. Deglaze sausage bits from bottom of pot with a splash of white wine.
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4
Add oil to pot and saute' pepper, celery and onions 6-7 minutes or until soft. Add garlic and saute' 1 more minute.
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5
Add diced tomatoes and juices, chicken broth and green onions to the pot and stir to fully incorporate ingredients. Add tomato paste and seasonings and stir to combine.
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6
Stir in the par-boiled rice. Ad sausage, chicken and ham (and okra, if desired), and stir to combine. Cover, reduce heat to low, and cook for 30-45 minutes, stirring every 10 minutes or so.
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7
After most of the liquid has been absorbed by the rice and a consistent liquid balance has been achieved, add the shrimp, gently fold in until well distributed, and cook uncovered until shrimp are pink, about 3-7 minutes. IMPORTANT: shrimp to not take long to cook. Watch them carefully.
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8
Serve with warm, crusty bread. This dish may be made ahead and reheated before serving. Freezes well. NOTE: watch the liquid balance during the final cooking stage, and ad additional broth if/as needed.
