Melt the butter in a large, heavy bottom saucepan over high heat. Add the sausage and ham and brown, stirring constantly, about 3 minutes. Add chicken continuing to stir constantly and brown, scraping the bottom of the pan well, about 3 minutes. Be careful not to burn the meats; adjust heat as necessary. Add the shrimp stirring constantly, and cook 1-2 minutes, or just until the shrimp turn pink.

Add the onion, green pepper, celery, and garlic. Sautee on medium heat until vegetables are soft about 8 minutes. Add the tomato sauce and continue to cook on medium, stirring often, for 1 minute.

Stir in the chicken broth and whole tomatoes (breaking them up as you add them), sage, salt, black pepper, white pepper, cayenne pepper, thyme and bay leaves. Bring to a boil, then reduce heat to low and cover pan with a tight-fitting lid, simmer until rice is tender and the liquid is absorbed about 20 minutes. Sprinkle top with parsley for garnish and Serve.