Using a large pot or dutch oven, heat the vegetable oil over medium heat and add the tomato paste. Allow the tomato paste to start to turn brown, being careful not to burn it. Stir the tomato paste often.
Next, add the onion, bell pepper, and celery. Cook for 4-6 minutes until the vegetables start to soften and the onions become translucent. Add the garlic and cook for another 2 minutes, being careful not to burn the garlic.
Add the andouille sausage and cook until browned.
Add the tomatoes, Rotel tomatoes, and water. Bring it to a simmer. Allow the mixture to cook for about 15 minutes. Next, add the roux. Stir until the roux has completely dissolved.
Add the onion powder, garlic powder, cayenne pepper, oregano, bay leaves, Louisiana Hot Sauce, and Worcestershire Sauce. Cover and decrease the heat to low. Allow to simmer for 1 1/2 hours, stirring every 10-15 minutes.
Next, add the shrimp and cook until just done about 10 minutes. Add the parsley and green onions. Serve over Gouda grits or rice.
Combine the water, milk, salt, pepper, and 1 tablespoon of the butter in a medium saucepan over medium heat. Bring to a boil. Slowly whisk in the grits and cook, stirring frequently so the grits don’t stick to the bottom of the pan, for 1/2 to 1 hour. (The longer the grits cook, the creamier they become.).
Add the shredded cheese and the remaining tablespoon of butter and stir to combine. Season with salt and pepper to taste.
When serving, you can add a little creole seasoning if preferred.