In a large shallow Dutch oven, heat half of the oil over medium-low heat; brown sausage. Transfer to paper towel-lined bowl. Add chicken to pan; brown well. Add to sausage.
Drain fat from pan; add remaining oil. Cook onion and garlic over medium-low heat until softened and light golden, about 8 minutes.
Stir in celery, green pepper, thyme, oregano, paprika, cumin, basil, salt, pepper, cayenne and bay leaves; cook until softened, about 4 minutes.
Stir in tomatoes and chicken broth, scraping up brown bits. Stir in sausage mixture; bring to boil. Stir in rice; reduce heat, cover and simmer until rice is almost tender, about 15 minutes.
Stir in shrimp; cover and cook until shrimp are pink, about 5 minutes. Discard bay leaves; stir in green onions.
Recipe courtesy of Canadian Living’s the One Dish Collection