Dice the onions and peppers, and slice the Andouille sausage.
Place butter and sausage in a large stockpot or dutch oven over medium heat. Cook, stirring occasionally for 5-6 minutes until sausage begins to brown.
Add in the paprika, cumin, cayenne, and thyme and cook for an additional minute.
Add the red onion, green onion, celery, pepper, tomatoes, bay leaf, and some salt to taste. Stir to combine.
Add the brown rice and chicken stock and turn the heat to low. Cover and cook until rice is just tender, about 45 minutes.
Stir in the shrimp, replace the lid, and cook for 5 minutes. Season with salt and pepper if needed, and serve hot.