Melt 1 Tbsp butter in 4-quart Dutch oven or 3-quart saucepan over medium-high heat. Add chicken and cook, stirring until chicken is cooked through, about 6 minutes. Remove chicken from pan; set aside. Melt remaining butter in same pan. Saute onion, bell pepper, celery and garlic, about 3 minutes. Stir in uncooked rice, parsley, Worcestershire and spices.

Cook and stir mixture until rice is golden, about 3 minutes. Carefully add broth, tomatoes and juice and tomato sauce. Bring to boil. Reduce heat to simmer. Cook, uncovered, 20 to 25 minutes or until rice is tender and most of liquid is absorbed. Add cooked chicken, sausage and shrimp during last 10 minutes of cooking.
*Do not substitute with margarine.

Recipe Courtesy of The American Butter Institute.