In large saucepan, fry sliced sausage to brown. Remove from pan and set aside.

Add oil to saucepan, heat olive oil over medium heat.

Add flour, stirring continuously with a whisk, until dark brown (approximately 15 minutes).

Add parsley, green onion, sweet onion, celery, carrots, green bell pepper.

Stir together, simmer for 2 minutes.

Remove from heat.

In large Dutch oven, add Chicken Broth and water.

Transfer mixture from saucepan to dutch oven.

Add all spices except Chili Peppers.

Simmer on low for 20 minutes, covered.

Add Worcestershire sauce, chili peppers, and parsley.

Simmer on low for another 20 minutes, covered. Remove chili peppers.

Add in shrimp and sausage. Cook until shrimp are pink and cooked through. Stir in crab meat.

Serve along with cooked rice.

Garnish with additional green onions or parsley if desired.