Heat olive oil in a large pot over medium high heat.
Add chicken and cook, stirring often, until browned.
Add sausage, onions, celery, and pepper and cook, stirring often, for about 10 minutes or until onion has begun to brown.
Stir in the garlic, rice, and cannabis infused butter or oil and cook, stirring constantly, for about a minute.
Stir in stock, scraping up any browned bits on the bottom of the pan.
Add bay leaves, and stir in thyme, oregano, salt, cayenne, and hot sauce.
Reduce heat to low, cover, and simmer for 15 minutes.
Add shrimp, stir, cover and continue to simmer until most of the liquid is absorbed, shrimp is cooked, and rice is tender, about 10 minutes more.