In a large skillet or Dutch oven, heat the 2 tablespoons of vegetable oil over medium heat.
Add the diced onion, green bell pepper, red bell pepper, and celery to the pan. Sauté for about 5-7 minutes or until the vegetables are tender. Add the minced garlic and sauté for an additional minute, until fragrant.
Stir in the 1 tablespoon of tomato paste, mixing well to combine with the sautéed vegetables. Let it cook for about 2 minutes to deepen the flavor.
Add the 2 cans of stewed tomatoes and the 1 can of tomato sauce to the mixture. Stir until everything is well combined.
In this step, add the Worcestershire sauce (if using), hot sauce, Creole seasoning, dried thyme, salt, black pepper, and red pepper flakes (if using). Stir well and bring the mixture to a simmer.
Once the sauce is simmering, add the 2 pounds of shrimp to the skillet. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook them, as they can become tough.
Once the shrimp are cooked, remove the skillet from the heat. Serve your Shrimp Creole hot over rice or with crusty bread to soak up that delicious sauce. Enjoy every bite of your culinary masterpiece!
