Start with Mise en Place. Get everything cut up, out and ready to go
In the medium Saucepot, Put the chicken stock and bay leaves and simmer it on a medium heat.
In the large pan, heat the olive oil then cook the chicken and the Sausage on a high heat and season with some kosher salt.
Add the onion, red pepper, scallions, and garlic, sautee for 5 minutes
Add the uncooked rice into the pan and cover completely with the olive oil, you may need to add a little bit more.
Add the white wine, lemon juice, and warmed stock just until covered and season with salt.Mix well then cover with a lid or aluminum foil. Allow it to simmer for 20 minutes.
Add the Shrimp, burying it into the dish. Cover and cook for 5-7 minutes.
Garnish with Parsely and/or Lemon wedges