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1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12-15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
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2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
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3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Saute until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
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4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and
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to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.
