Fry the bacon in a dutch oven over medium heat to render the fat, about 5 minutes.
Add sausage and saute to render the fat, about 5 minutes.
Add the Trinity (yellow onions, bell peppers and celery) and saute until starting to caramelize, about 15 minutes.
Add garlic and green onions and saute about 2 minutes
Add about ¾ of the Herb and Spice Blend plus the Bay Leaves, stir to mix for 2 to 3 minutes.
Add the tomatoes by crushing each tomato by hand as you add to the dutch oven. Add in any juice from the tomatoes.
Increase the heat to a heavy simmer for 5 minutes, then add tomato sauce and stock.
Stir well and bring it to a heavy boil, then reduce the heat to a heavy simmer and cook uncovered for about 10-15 minutes while all the flavors merge.
Mix in the rice and return to a boil before reducing the heat to a simmer. Cover the dutch oven and cook for 15 minutes. Do not open the lid during this period.
After 15 minutes, remove the lid, stir well. Add the shrimp, a few at a time, and stir to combine completely.
Replace the lid and simmer for an additional 15 minutes, again, do not open the lid during this period.
After 15 minutes, remove the lid to test rice for seasoning and doneness. If rice is still a little hard, replace the cover and simmer for up to an additional 10 minutes until the rice is done. Add some reserved Herb and Spice Blend, if needed.
Remove the dutch oven from the heat and let sit covered for another 5 minutes. Remove the bay leaves and serve.