In a large skillet over medium high heat, melt half the butter with half the olive oil; add shrimp. Saute the shrimp just until light pink, slightly under-cooking them. Drain and remove the shrimp and set them aside. Add the remaining butter and olive oil, and reheat the pan to medium high. Sauté the onion, celery and green pepper until softened. Add the smoked sausage to the veggie mixture and saute until warmed through. Add in the cream of mushroom and cheddar cheese soups and heat through.
Stir in the cooked rice and green onion; remove from heat. Add salt, pepper and hot sauce to taste; return shrimp to the pan and stir well. Turn out into a casserole dish that has been lightly coated with non-stick spray, lightly sprinkle top with cracker crumbs.
Bake in 350 degree oven for 20 to 30 minutes, or until bubbly.