In large stock pot, add Diced tomatos (canned tomatos with liquids is fine), Chicken Stock and White Wine. Bring to a low simmer.

In large frying pan, add 2 tbsp butter, onions, peppers, and celery. Suate until just tender. Add garlic to pan and saute for 2 more minutes.

Remove all the vegetables from the pan leaving the excess butter and vegetable juices. Put the vegetables into the stock pot with the liquids.

If using raw chicken, cook the chicken until medium in the butter. Place in stock pot and finish cooking in the simmering stock.

In frying pan head each of other meat one at a time just enough to start bring out the fats in the meats, then transfer them to the stock pot.

Simmer everything for 10 minutes. Add the Cajun Seasoning and the Cayenne Seasoning to taste (recommendations below). Sime for another 20 minutes. Cajun Seasoning - 3 - 4 Tbps Cayenne - 1 - 3 Tbps (depending on the heat you desire)

(Optional) At this point you can cool the pot and put in the refrigerator for up to 24 hours for flavors to fully blend.

Bring to rolling boil and turn off heat. Add cooked rice and cover. Let sit until rice absorbs most of the liquid.

Serve hot with a side of garlic toast.