Start by rinsing the shrimp under cold water. Once they’re clean, pat them dry with a paper towel. This step may seem minor, but it helps the shrimp absorb the flavors later.

In a large pan, heat the vegetable oil over medium heat. Add the diced onion, green bell pepper, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.

Once your vegetables are tender, add the minced garlic. Sauté for an additional two minutes. This adds aromatic depth to your dish. Keep an eye on it; you don’t want the garlic to burn!

Next, stir in the tomatoes. Allow them to mingle with the sautéed vegetables for about 3 to 4 minutes. It creates a rich, aromatic base. Add the chicken stock, and bring it to a gentle simmer.

Add the spices! Toss in the kosher salt, smoked paprika, black pepper, cayenne pepper, dried thyme, and oregano. Stir to combine. Now, just pause for a moment and inhale the fragrant wonder you’ve created.

Add the bay leaves at this stage. Allow the mixture to simmer for about 15 minutes. This will help all those flavors develop and meld together beautifully.

Once the sauce has thickened, gently add the shrimp. Cook for 3–5 minutes until the shrimp are just cooked through. Here’s a tip: they’ll turn pink and opaque when done.

Stir in the Worcestershire sauce, hot sauce, butter, lemon juice, and chopped parsley. This final blend adds brightness and creaminess to the dish, giving it that signature taste.

Remove the bay leaves. Grab a bowl, add a generous scoop of fluffy white rice, and top with that glorious shrimp creole. Garnish with additional parsley and scallions.