Step 1

Heat a large pot or large pan to medium heat. Add 3 tablespoons peanut or vegetable oil along with 3 tablespoons flour. Stir to form a paste. This is your roux.

Step 2

Stir the roux continuously for 10-12 minutes, until it darkens to a light brown color the color of peanut butter. Do not stop stirring or the roux can burn.

Step 3

Add the peppers, onion and celery. Stir and cook it down for 5 minutes to soften.

Step 4

Add the tomatoes and garlic and cook another minute.

Step 5

Stir in the stock, Creole seasonings, thyme, Worcestershire sauce, hot sauce, and salt and pepper. Bring to a boil, then reduce heat and simmer at least 20 minutes to let the flavors develop. You can simmer longer if you'd like.

Step 6

While the sauce is simmering, heat 1 tablespoon oil in a pan to medium heat. Lightly season the shrimp with salt and pepper, then cook them 2-3 minutes per side, or until cooked through. (Alternatively, you can tuck the shrimp into the simmering sauce and let it cook in the sauce for 5 minutes.)

Step 7

Spoon the sauce over white rice (or grits) and top with shrimp.

Step 8

Garnish and serve.