Chop the onion, green pepper, and celery.

Mince the garlic.

Chop the green onion and jalapeno pepper (seeded).

Slice the andouille sausage and saute.

Dice the ham and saute.

Dice the boneless skinless chicken and saute.

Put the chopped vegetables (onion, green pepper, celery) in a 4-quart saucepan.

Cook the vegetables over low heat for 10 to 15 minutes.

Add the sauteed andouille sausage, ham, and chicken to the saucepan.

Add the bay leaf, fresh ground black pepper, white pepper, and hot sauce to the saucepan.

Add enough chicken stock to cover the mixture.

Simmer the mixture until it becomes thick, about 15 minutes.

Add the raw shrimp and cooked rice to the saucepan.

Mix in the chopped parsley.

Cook for two more minutes.

Serve hot.