Melt the butter in a large heavy bottom pot over medium heat.
Add the green onions, yellow onion, bell pepper, celery, and garlic. Cook, stirring occasionally until they are soft and pale gold, 6 to 8 minutes.
Add the shrimp and sausage. Cook for 2 to 3 minutes, or until the shrimp turn pink.
Stir in the tomatoes and the chicken stock. Season with salt and cayenne.
Add the bay leaves and the rice. Bring to a boil, then cover and reduce the heat to a simmer.
Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.
Remove from the heat, remove the bay leaves.
Serve with Crystal Hot Sauce.