In a large Dutch oven, cook bacon. Remove bacon, chop and set aside.
Discard all but 2 tablespoons of the rendered bacon grease and add diced tasso. Cook until brown, and remove from pan.
Add the 2 tablespoons of butter to the Dutch oven and allow to melt. Add all of the vegetables and cook until tender and the edges are turning lightly brown on the edges.
Add the the pureed Rotel tomatoes and tomato paste to the sauteed vegetables, mix well.
Add the rice, bay leaf, all of the seasonings, tasso, bacon, and the broths.
Bring to a boil, cover and reduce to a simmer. Cook for 20 minutes, uncover and stir in shrimp. Cook for another 5-7 minutes, or until shrimp are cooked through and the rice is tender. Stir in parsley, green onions, and serve.