Rinse smoked meat. Add to large stock pot. Cover with water, add bay leaves and bring to a boil over medium high heat.
Season shrimp with Zo's Magic Stuff, Worchestershire sauce, and Tabasco Sriracha sauce. Mix thoroughly. Refrigerate until ready to use.
Add shrimp powder, Umami broth powder, and chopped garlic to soup. Add cooked and rinsed gizzards, if using. Continue to boil until meat is tender about 30 minutes. When tender remove smoked meat and set aside to cool.
Add onions, bell pepper, scallions, celery, and smoked sausage to broth. Continue to boil soup for another 15 minutes until vegetables are tender.
Add shrimp and turn off pot. Once shrimp turn pink, taste the soup and add additional salt as needed. If additional depth is needed, add more Umami broth powder one teaspoon at a time. Once finished, skim oil from top of soup.
Boil ramen according to package instructions. While ramen is cooking, pull smoked meat from bones. Once cooked, drain ramen and add to bowls. Ladle soup on top of noodles. Add smoked meat into each bowl. Garnish with scallions, parsley, and sriracha sauce.