In a heavy skillet, saute’ the onion, bell pepper, celery, and garlic in butter until tender; add sausage, ham, and chicken, and cook until heated through. Stir in wine, tomatoes, black beans, seasonings, and the bay leaves. Bring to a rolling boil. Cook rice in broth and serve jambalaya over the rice.
Reduce heat, and simmer, covered tightly, until rice is tender and liquid is absorbed. Let sit 10 minutes before serving; remove bay leaves, and garnish with fresh cilantro or parsley if desired.