Cook the rice: Prepare rice according to the package’s instructions, and fluff with a fork. Cover the pot with a lid to keep warm.

Prepare the gumbo: Heat the vegetable oil in a large pot or Dutch oven over medium heat

Add the flour to the pot and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns a dark brown color. Be careful not to burn it. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 - 7 minutes.

Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.

Add the sausage to the pot and cook for an additional 15 minutes.

Add the shrimp and Worcestershire sauce. Cook for another 5 - 7 minutes until the shrimp is cooked through. Taste and adjust the seasoning if needed. Remove the bay leaf before serving.

Garnish with scallions. Enjoy with coconut water.