Thaw shrimp in fridge overnight, or place bag in lukewarm water for an hour until thawed through.
Brown the sausage in the bottom of a large saucepan or soup pot with oil and onions over medium-high heat.
Add flour and stir to coat evenly.
Add broth, celery, garlic, bell pepper, tomato paste, Worcestershire, bay leaves, and Creole seasoning (like Tony Chachere's). Simmer over medium heat for 15 minutes, stirring occasionally.
Add okra and cook for 5 minutes until softened.
Add shrimp with juice from bag and simmer briskly for 2 minutes.
Serve hot over rice and garnish with green onions. (Note: rice is not included in nutrition information_