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Add ⅓ cup kosher salt, ⅓ cup hot paprika, black pepper, garlic powder, onion powder, 2 tablespoons cayenne pepper, thyme and oregano to a bowl and whisk to combine. Set aside Creole seasoning.
Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.
Add chicken stock, 2 teaspoons Creole seasoning, remaining 1 teaspoon hot paprika, remaining ⅛ teaspoon cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes. Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Stir in scallions, Worcestershire sauce, hot sauce, and remaining ½ teaspoon salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
Heat oil in a separate large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute.
Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes