1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.