In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Cook the ground beef and pork sausage until no longer pink, about 8-10 minutes. Use a wooden spoon to break them into crumbles.

Add the finely chopped onions, bell peppers, and minced garlic to the skillet. Sauté until softened and fragrant, about 3-4 minutes.

Push the meat and veggies to the side of the skillet. Add the remaining 2 tablespoons of vegetable oil to the cleared space and sprinkle in the flour. Whisk continuously until the flour turns a light golden, creating a quick roux for depth.

Stir in the seafood seasoning, oregano, thyme, garlic powder, onion powder, chili powder, salt, black pepper, and a pinch of cayenne. Allow the spices to toast for 30 seconds until fragrant.

Gradually pour in the chicken broth, stirring to incorporate the roux. Bring to a simmer and let it thicken slightly for about 3-5 minutes.

Nestle the shrimp into the skillet, cooking until they turn pink and opaque, about 2-3 minutes.

Stir everything together until well-coated with the sauce and heated through, about 5 minutes. Adjust seasoning with salt or cayenne as needed before serving.