Heat a large pot or Dutch oven over medium heat, the olive oil and heat through. Add the sausage and cook, stirring occasionally, until the sausage is browned on both sides, about 6 minutes. Remove to a bowl and return the pot to heat.
Add the butter and allow to melt. Pat the shrimp dry then season with salt and pepper on both sides. Add the shrimp and cook until pink, about 1 minute on each side. Remove to a bowl with the sausage and return the pot to heat.
Add the onion, celery, and bell pepper to the pan and sauté until the onion is tender, about 5 minutes.
Add the garlic and okra, continuing to cook until the okra softens slightly, about an additional 4 minutes.
Add the rice and stir to combine, sautéing for about 2 minutes. Stir in the thyme, oregano and cayenne followed by the tomatoes and the chicken stock.
Lower the heat to medium-low and simmer until the liquid has been absorbed and the rice is tender, about 30 minutes.
Return the sausage and shrimp to the pot, stirring to combine. Garnish with green onion and parsley then ladle into warmed bowls. Serve hot.