In a large skillet, heat 2 tablespoons of canola oil and 2 tablespoons of butter over medium heat. Once the butter has melted and is bubbling, add 1 chopped onion, 1 chopped green bell pepper, and 1 chopped celery stalk. Sauté these vegetables for 10-12 minutes, until they become soft and translucent, filling your kitchen with delightful aromas.

Stir in 4 minced garlic cloves, 1 tablespoon of Cajun or Creole seasoning, 1 teaspoon of dried thyme, ¼ teaspoon of cayenne pepper, and 1 bay leaf into the skillet. Cook this mixture for about 1 minute, allowing the spices to bloom and infuse the air with their fragrant essence, which will deeply enhance the flavors of your Shrimp Creole.

Next, pour in 1 can (15 ounces) of tomato sauce and 1 cup of water (or vegetable broth for more depth), then add 1 tablespoon of Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 8-10 minutes until it thickens slightly, stirring occasionally to combine the flavors well in your enticing sauce.

Add in 1 pound of large shrimp, ensuring they are evenly coated in the delicious sauce. Cook for just 1-2 minutes until the shrimp turn pink and firm, taking care not to overcook them. They should be perfectly opaque at this stage, showcasing the brilliance of your culinary skills in preparing the best Shrimp Creole recipe.

Taste the sauce and adjust with a few dashes of Tabasco sauce, salt, and freshly ground black pepper to your preference. Remove the bay leaf before plating. Serve your Shrimp Creole hot over a bed of cooked rice, then garnish with fresh parsley and lemon wedges for that vibrant touch, ready to be enjoyed by family and friends.