Heat the oil in a large stock pot over medium heat. Add the onion and carrot and saute until onion begins to turn translucent, about 3 to 5 minutes. Add the bell peppers and garlic and continue cooking until garlic is very fragrant, about 3 minutes.
Add the diced tomatoes and chicken broth and bring to a full boil. Add the remaining ingredients and return to a gentle boil. Reduce heat, cover, and cook 20 minutes.
Serve heaping bowls of shrimp gumbo with chives or green onion on top and enjoy! Note: the gumbo becomes even more flavorful as it sits, so this is a great recipe to make ahead of time and allow it to sit in the refrigerator 1 to 2 days before eating.
*Omit the onion and garlic to make Low-FODMAP
**I use chicken andouille sausage, which comes pre-cooked