Combine the gumbo file, sea salt, mustard, thyme, cumin, bay leaf, pepper and cayenne pepper in a bowl and set aside.
Heat a large sauté or paella pan over medium heat until the rim is hot to the touch. Add vegetable oil and heat an additional minute.
Add the chicken, sausage and ham and sauté until golden, about 1 minute. Add spices and continue to sauté for another 2 minutes. Remove from heat and place in a bowl.
Add the onions and celery to the same pan. Sweat for 1 - 2 minutes.
Add garlic and red peppers and sauté for an additional 1 - 2 minutes.
Add the rice and stir well to combine. Add the stock and stir to incorporate. Add the sautéed meats and bring to a boil.
Reduce heat to a simmer, cover and simmer for 18 - 20 minutes. Do not stir while simmering.
Remove from heat, add tomato and cover for 3 more minutes. Remove bay leaf and serve immediately.