Step 1: Prepare the Ingredients

1. Peel and devein the shrimp if not already done. Pat them dry with a paper towel and set aside.
2. Chop the onion, bell pepper, and celery. These three ingredients form the “holy trinity” of Creole cooking.

Step 2: Sauté the Vegetables

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, bell pepper, and celery. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
2. Stir in the minced garlic and cook for an additional 1–2 minutes.

Step 3: Build the Sauce

1. Add the diced tomatoes, tomato sauce, tomato paste, and chicken or seafood broth to the skillet. Stir well to combine.
2. Season the mixture with Worcestershire sauce, hot sauce, smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Stir to incorporate all the spices evenly.

Step 4: Simmer the Sauce

1. Reduce the heat to low and let the sauce simmer gently for 20–25 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.

Step 5: Cook the Shrimp

1. Increase the heat to medium and add the shrimp to the sauce. Stir to coat the shrimp evenly.
2. Cook for 3–5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.

Step 6: Serve

1. Spoon the shrimp Creole over bowls of cooked white rice.
2. Garnish with fresh parsley and serve with lemon wedges on the side for a burst of freshness.