In a large heavy pot over medium heat, brown the kielbasa in 2 tablespoons vegetable oil. Using a slotted spoon, remove from the pot and set aside.
Add 1/4 cup vegetable oil and butter to the pan. Whisk in flour and cook the roux until golden brown.
Add onion, peppers, garlic, and celery to the pot; cook until vegetables begin to soften, about five minutes.
Slowly pour in worcestershire and chicken stock. Add in tomatoes, okra and bouillon. Return sausage to the pan.
Reduce heat to medium low, and simmer for one hour, stirring occasionally so that the bottom doesn't burn. Add in shrimp 10 minutes before finished.