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. Serve jambalaya over cooked 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.