Add ground chuck and sausage to a dutch oven, or a large heavy bottom skillet, or pan. Heat over medium heat. Crumble the meat with a spatula, and cook until no longer pink, about 5 minutes. Drain meat and set aside.
In same skillet, melt butter. Add onion, bell pepper and celery. Cook until vegetables are tender, about 4 minutes.
Return meat to pan with vegetables. Stir in Old Bay, garlic powder, salt and black pepper. Add water, then stir in beef bouillon. Stir in rice and add bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 20 - 25 minutes, or until rice is desired texture.
Let rest for at least 10 minutes then fluff with fork. Serve warm.