Rinse 1 cup of long-grain white rice under cold water until the water runs clear, then drain well. In a large skillet over medium heat, toast the rice for about 3-4 minutes, stirring constantly until it’s aromatic and slightly golden.

In a large pot or deep skillet, add 4 slices of turkey bacon over medium heat. Sauté until crispy, about 5-7 minutes, then remove the bacon and set aside, retaining the rendered fat.

Next, add 8 ounces of sliced beef sausage to the pot and sear for 4-5 minutes until golden brown.

Warm 4 ounces of chicken ham in the skillet for 2 minutes before adding everything back together.

In the same skillet, add 1 chopped onion, 1 chopped bell pepper, and 1 cup of diced celery, sautéing for about 5-6 minutes until softened. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Add the toasted rice to the skillet, carefully folding it in with the sautéed proteins and aromatic vegetables. Pour in 2 cups of chicken broth.

Create a well in the center of the rice mixture and place 1 pound of shrimp inside. Sprinkle with Cajun seasoning and a pinch of cayenne pepper to taste. Cook for about 3-4 minutes, gently stirring until shrimp are opaque.

Turn off the heat and let the mixture sit for 2 minutes covered before serving, garnished with sliced green onions and lime wedges.