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Lace a large cast iron pan, or better a Dutch oven over medium-high heat.
Add oil and wait for it to heat up.
Add diced onion and garlic, stir and cook for 1 minute.
Add diced bell peppers and celery. Stir and cook for 3-4 minutes. Until the peppers start to softer.
Add the stewed tomatoes, tomato sauce, tomato paste, hot sauce and Worcestershire sauce if using. Stir to combine.
Add the Creole seasoning, dried thyme, add salt and pepper to taste. Add red pepper flakes for a spicier kick. Stir to combine. Reduce heat to medium-low and simmer for 20-30 minutes, stirring from time to time.
Add raw shrimp, stir and cook for another 7-10 minutes, until the shrimp is cooked through.
Taste the sauce and adjust for salt, pepper and spiciness.
Serve over rice and garnish with chopped parsley or green onions.