Heat butter in a large skillet on medium-high heat. Add in uncooked shrimp; sauté until heated through and starts to curl up. Be careful not to overcook the shrimp. Remove from skillet and set aside.
Add 1 tablespoon olive oil to the hot skillet and add sliced chicken sausage; sauté until heated through and browned just a bit. Remove from skillet and set aside.
Add 1 tablespoon olive oil and 1 tablespoon of chicken broth to the hot skillet. Add chopped onion, chopped bell pepper, and minced garlic; sauté 5 minutes or until vegetables are tender.
Add cooked sausage back in; add rice and all of the dry seasonings; cook 2 minutes. Add rest of broth, bay leaf, water, tomato paste, hot pepper sauce, Worcestershire sauce, and diced tomatoes; bring to a boil. Cover reduce heat, and simmer 20 to 25 minutes until rice is tender. Add shrimp and sauté for 1 more minute. Let stand 5 minutes. Discard bay leaf. Sir in parsley.