Heat oil in a large pot over medium heat. Whisk in the flour to create a roux, cooking for about 20–25 minutes until it reaches a deep, dark brown color.

Add diced onion, celery, and bell pepper. Cook until softened, about 5 minutes.

Stir in garlic and sliced andouille sausage, cooking for another 2-3 minutes.

Pour in the broth slowly while stirring. Add okra, diced tomatoes, bay leaves, Cajun seasoning, smoked paprika, thyme, Worcestershire sauce, and sprinkle of salt and pepper.

Simmer uncovered for 35–40 minutes, stirring occasionally.

Add shrimp and cook for about 5 minutes until they turn pink.

Stir in parsley, remove bay leaves, and adjust seasoning if needed.

Serve over rice and finish with sliced green onions.