Place a large heavy-bottomed pan or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil and heat until shimmering.

Add 1 medium sweet onion (diced) and 5 cloves garlic (minced). Stir and cook about 1 minute, until the onion begins to soften and the garlic is fragrant.

Add 1 green bell pepper (diced), 1 red bell pepper (diced), and 1 celery stalk (diced). Stir and cook 3–4 minutes, until the peppers begin to soften.

Add 2 cans (14.5 oz each) stewed tomatoes, 1 can (8 oz) tomato sauce, and 1 tablespoon tomato paste. Add 2 tablespoons hot sauce (or to taste) and 1 tablespoon Worcestershire sauce (optional). Stir to combine and break up the stewed tomatoes with the back of a spoon if needed.

Stir in 1 tablespoon Creole seasoning (or Cajun seasoning), 1/4 teaspoon dried thyme, 1/2 teaspoon salt (or to taste), 1/4 teaspoon ground black pepper (or to taste), and 1/4 teaspoon red pepper flakes (optional).

Reduce heat to medium-low and simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

Add 2 pounds shrimp (peeled and deveined) to the simmering sauce. Stir to submerge the shrimp and cook 7–10 minutes, until the shrimp are opaque and firm.

Taste the sauce and adjust seasoning as needed (salt, pepper, hot sauce, or red pepper flakes).

Serve immediately.