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Add a drizzle of olive oil to a large pot or dutch oven over medium heat. Add andouille sausage and cook for 3-4 minutes, until slightly browned and crispy.
Then add in diced green bell pepper, onion, and celery. Continue to cook for 5 minutes, until softened and browned.
Then add ground beef and cook until no longer pink, about 7-10 minutes.
Once the ground beef is cooked through, add cajun seasoning, tomato paste, chicken bouillon paste, garlic powder, onion powder, oregano, and diced garlic. Stir everything together until combined and cook for 5 minutes, stirring frequently to prevent burning.
Add rice and cook for 3-4 minutes, until it becomes translucent and slightly toasted, then pour in chicken broth, worcestershire sauce, and hot sauce.
Use a wooden spoon to scrape any browned bits off of the bottom of the pan (this adds a ton of flavor). Stir and bring to a boil, then add bay leaves.
Reduce heat to low heat and simmer for 15-20 minutes, until rice is fully cooked.
Once finished, fluffy up the rice with a fork or spatula and add a squeeze of lemon juice on top. Garnish with chopped green onions.