Step 1

Season shrimp with 2 tsp Creole seasoning. Toss until they are evenly coated.

Step 2

Heat olive oil in a large skillet over medium-high heat, then add shrimp and cook for 2-3 minutes per side (they need not be fully cooked at this point).

Step 3

Add butter and heat until it melts and gradually stir in flour. Keep stirring the roux non-stop for about 6-7 minutes, until it turns light brown, like peanut butter. If you stop stirring, it might burn.

Step 4

Add the diced onion, bell peppers and celery. Cook for about 8 minutes, until they begin to soften. Stir in the garlic and cook for another minute.

Step 5

Gradually add in chicken broth, stirring it into the roux to make a smooth consistency. Then add in tomatoes, Worcestershire sauce, hot sauce, remaining tablespoon of Creole seasoning, bay leaves and thyme. Bring to a simmer, reduce heat to medium-low, and cook for 20 minutes.

Step 6

Add in seared shrimp. Mix well and continue to cook for 5 minutes, or until shrimp are fully cooked.

Step 7

Serve with freshly cooked white rice.