Bring the chicken both and shrimp shells in a pot to a boil, reduce heat and simmer for around 10 more minutes.
Meanwhile, heat the oil in a large pan and add the onion, pepper and celery and cook until tender.
Add the sausage and cook until brown on both sides, about 5-7 minutes.
Add the garlic and creole seasoning and cook for a minute.
Strain the shells from the broth and add the broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the sausage and vegetables, bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
Season the shrimp with cayenne and toss in. Cook until for about 3-5 minutes.
Season with salt, pepper and more cayenne to taste and served topped with the green onions.