In a large, deep, non-stick frying pan over medium heat, brown your smoked sausage. Depending on the fat content in your sausage, you may need to start with some olive oil in the pan. With a pork sausage, you don't need to add the oil first. Once the sausage has browned, crisped up, and rendered most of the fat (this should take about 5 - 10 minutes), remove it from the pan and set aside for later. Remove all but 2 tbsp of fat from the pan.
If you have enough oil from your sausage left in the pan, no need to add any. If you don't, add a little olive oil and then add the shrimp. Season the shrimp with salt and pepper, and cook for about 3-5 minutes or until cooked through, then remove from the pan and set aside for later.
Check again to see if you need to add a little oil to the pan and do so if there isn't much left. Add the butter and heat until melted, then add the onion, celery, and peppers and sautee until the veggies are tender. Add some salt and pepper while the veggies are cooking (about a tsp of salt and plenty of fresh ground pepper). Add the garlic and cook another minute or two. Add the tomato paste, thyme, oregano, paprika and Worcestershire and mix well to incorporate all of the tomato paste. Next add your Tabasco and cayenne pepper to taste and mix well. Start with less...you can add more later.
Add all of the rice to the pan with the veggies and stir to combine all of the ingredients. Season with a little more salt and pepper to taste and cook until the rice is heated through. Remember that your sausage will add some saltiness to the dish so don't over salt...you can always add more at the end. Add the cooked sausage and shrimp back to the pan and the chopped green onions and parsley (save a little to garnish after serving) and mix well to incorporate everything together. Taste for seasoning then serve with more Tabasco for the heat lovers.