John Besh's Classic Creole Seafood Jambalaya

Ingredients

• 1/2 pound andouille or other smoked sausage
• 1 pound fresh pork sausage
• 1/2 cup bacon fat or oil
• 1 large onion
• 1 bell pepper
• 1 stalk celery
• 3 garlic cloves
• 2 cups white rice
• 1 teaspoon cayenne pepper
• 2 dried bay leaves
• 1 cup crushed tomatoes
• 2 cups chicken stock
• 1 1/2 pounds medium wild American shrimp
• Salt and pepper
• 2 green onions