Lightly season the shrimp with creole spice. Heat about 1 tablespoon oil over medium heat in a heavy bottomed Dutch.
Sauté shrimp for about 1- 2 minutes .
Then add sausage sauté until browned on both sides and remove. Set aside
Add remaining oil followed by onions, celery, green pepper, thyme and garlic. Stir for about a 2-3 minutes. Then add bay leaf creole spice, followed by tomatoes, chicken broth, and Worcestershire sauce.
Bring to a boil , simmer for 10-15 minutes. Add bouillon as needed or omit completely.
Toss in shrimp, sausage and green onions adjust for salt and thickness. Cook for about 2-3 more minutes. Garnish with parsley. Serve over white rice or fettuccine.