Shrimp and Andouille Gumbo

Name: Shrimp and Andouille Gumbo
Ingredients: 2 pounds large shrimp (I used Marina Del Ray Wild Argentinian Shrimp) shelled and deveined; 1 teaspoon Cajun seasoning; ½ cup sunflower oil or other mild flavored oil; 1 pound Andouille pre-cooked chicken sausage cut into 1/2 inch slices and halved; ⅔ cups all-purpose flour; 1 large onion peeled and diced into 1/4-inch dice; 2 large bell peppers diced in 1/4-inch dice; 4 medium cloves garlic; 4 cups low sodium chicken broth; 1 teaspoon mild paprika; ½ pound carrots peeled and sliced 1/4-inch thick; ½ teaspoon oregano; ½ teaspoon dry basil; ½ teaspoon dry thyme leaves; 1 teaspoon kosher salt more to taste; ½ teaspoon fresh ground black pepper more to taste; thinly sliced green (spring) onions for garnish