In a 4-quart pot add 3 tablespoons of oil and tomato paste, cook on low heat until brown in color. Add onions, bell pepper, celery, garlic and stir until all the mixture is sauteed well. Run the whole tomatoes in a food processor. Then add the roux, Rotel tomatoes and processed whole tomatoes. Continue stirring to keep it from sticking to the bottom of the pot. Slowly add 3-1/4 cups water (cold) and shrimp stock; stir and blend all ingredients together. Add rest of seasoning. Cook for about 1-1/2 hours on low/medium heat. Stir every ten minutes. Lower heat and add green onions, parsley and seasoned fresh shrimp. Cook for about 30 minutes. Let sit for awhile.