1.Using a deep sauté pan, heat 1 tablespoon oil over medium high heat. Add chicken and sausage and sauté until both meats are cooked through and lightly browned, about 7 minutes. Transfer cooked chicken and sausage to a plate and set aside.
2.Place pan back over medium high heat and warm remaining 1 tablespoon oil. Add peppers, celery, onion, and garlic and cook, stirring often, until onion has softened, about 6 to 8 minutes. Stir in tomatoes (along with their juice) chicken stock, rice, Creole seasoning, paprika, cayenne pepper, bay leaf, salt, and black pepper. Cook stirring until mixture reaches a simmer.
3.Reduce heat to medium low, stir in reserved chicken and sausage, cover and let simmer, stirring occasionally, until rice is almost cooked, about 20 minutes.
4.Stir in shrimp and okra (if using) and continue to cook, uncovered and stirring occasionally, until shrimp is cooked through and pink, about 8 minutes. Season to taste with additional salt.
5.To serve, divide among serving bowls and garnish with green onion.