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Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
Stir in paprika, cumin, and cayenne; cook for 1 minute.
Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes.
Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.