In a large pot, cover the chicken with water and add celery, onion, and garlic.

Bring to a boil and cook until chicken is tender, about 1 hour.

Remove chicken and reserve the stock.

Separate the meat from the bones and set the meat aside.

In 5 cups of the reserved stock, add the rice.

Cook rice until all the liquid is absorbed, approximately 25 minutes.

In a Dutch oven, fry the sausage and ham until lightly browned, about 3 to 5 minutes.

Remove the sausage and ham and set aside.

Add butter to the Dutch oven.

Sauté the chopped yellow onion, green bell pepper, and parsley until tender, about 3 minutes.

Add the cooked chicken, sausage, and ham to the vegetable mixture.

Stir in the minced garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco sauce.

Add the cooked rice and mix thoroughly to combine all ingredients.

Cover and cook over low heat for 15 minutes, stirring frequently to prevent sticking.

Remove the bay leaf before serving.