In a large stock pot, heat remaining oil over high heat, add flour and reduce heat. Cook until roux is medium brown, stirring constantly. Add chopped onion (not green onions), celery, bell pepper and saute until vegetables start to soften. Add the garlic and 1/2 of the green onions. Cook for another 3-4 minutes. Stir in tomato paste, hot sauce, remaining salt, red and black pepper, Worcestershire sauce, thyme and bay leaves. Stir in chopped tomatoes and 1/2 cup of reserved liquid.