In a large skillet, add 2 tablespoons of canola oil and 2 tablespoons of butter over medium-high heat. Wait until the butter is fully melted and begins to foam, about 1–2 minutes.

Add 1 finely chopped onion, 1 finely chopped green bell pepper, and 2-3 chopped celery stalks to the skillet. Sauté the mixture, stirring occasionally for 10-12 minutes, until the vegetables are soft and translucent.

Stir in 4 minced garlic cloves, 1 tablespoon of Cajun seasoning, 1 teaspoon of dried thyme, ½ teaspoon of cayenne pepper, and 1 bay leaf. Cook for about 1 minute, allowing the spices to bloom in the heat.

Next, pour in 1 can of tomato sauce (15 ounces), along with 1 cup of water and 1 tablespoon of Worcestershire sauce. Stir the mixture well and bring it to a boil over high heat.

Once boiling, lower the heat to a simmer and cook uncovered for 8-10 minutes, letting the flavors meld together beautifully.

After the sauce has thickened slightly, add 1.5 pounds of peeled and deveined shrimp to the skillet. Cook for 1-2 minutes, gently stirring to ensure even cooking.

Season your Shrimp Creole with Tabasco sauce, salt, and pepper to taste, adjusting to your heat preference. Remove the bay leaf.

Finally, sprinkle 2 tablespoons of chopped fresh parsley over the top and serve the Shrimp Creole immediately over a bed of fluffy cooked rice, accompanied by lemon wedges.