Rinse 1 cup of long-grain white rice under cold water until clear. Toast in a dry skillet over medium heat for 5-7 minutes until light golden. Set aside.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add 4 slices of turkey bacon and cook until crispy, about 5 minutes. Add sliced beef sausage and ¼ cup diced chicken ham, sauté for an additional 4-5 minutes. Remove and keep warm.

In the same skillet, add diced onion, bell pepper, and celery. Sauté for 5-7 minutes; add 3 cloves minced garlic, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, ½ teaspoon thyme, and a pinch of cayenne; cook for 1-2 minutes.

Add toasted rice to skillet, stir, pour in 2 cups chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid absorbed.

Fluff rice with a fork, return proteins to skillet, and fold to combine.

Create a well in the center, add 1 pound shrimp, season with salt and pepper, sear for 1-2 minutes on each side. Fold shrimp into rice.

Remove skillet from heat, rest for 5 minutes. Garnish with green onions and parsley, serve with lime wedges.