Prepare rice by boiling in a saucepan with 2 quarts water for 30 minutes – drain.

Meanwhile, in a large skillet on medium heat, cook chicken, sausage and garlic in butter for 5 minutes. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender.

Stir in canned tomatoes, chicken stock and seasonings; heat through. Add the shrimp and rice; cover and simmer on very low heat for 50-60 minutes until the liquid is absorbed.

Serve with crusty garlic bread.