Heat butter and olive oil in a large pan over medium heat.
Add onion, celery, ham and rice, tossing to coat. Sauté the mixture for 3-4 minutes until the vegetables start to soften. (If you are using sausage, brown it with these ingredients before adding the liquids.)
Add the diced tomatoes, chicken broth, cayenne pepper, Worcestershire sauce, sea salt and pepper, scraping the bottom of the pan to remove any brown bits. Bring the mixture to a boil.
Reduce the heat to low. Stir in shrimp. Cover the pan and simmer for 5-6 minutes.
Remove the pan from the burner and allow to sit, covered, for 10-12 minutes.
When ready to serve, sprinkle with chopped parsley.