Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Cook for about 5-7 minutes, until the vegetables are softened.

1. Add Garlic and Spices: Add the minced garlic, smoked paprika, thyme, cumin, and cayenne pepper (if using). Cook for another minute until the garlic is fragrant and the spices are well combined.
2. Add Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and seafood or chicken broth. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
3. Add Okra: Add the sliced okra to the pot and stir. Let the stew simmer for another 10 minutes, until the okra is tender. Stir occasionally to prevent the okra from sticking to the bottom of the pot.
4. Cook the Shrimp: Add the shrimp to the stew, stirring gently to incorporate. Continue cooking for 4-5 minutes until the shrimp are pink and cooked through.
5. Finish the Stew: Stir in the Worcestershire sauce, salt, and pepper to taste. For a bright finish, squeeze in the juice of one lemon and give the stew a final stir.
6. Serve: Ladle the stew into bowls and garnish with fresh parsley or cilantro. Serve with crusty bread or over rice for a complete meal.