Ingredients:

• ⅓ cup plus 1/2 teaspoon kosher salt, divided
• ⅓ cup plus 1 teaspoon hot paprika, divided
• ¼ cup freshly ground black pepper
• ¼ cup garlic powder
• 3 tablespoons onion powder or dried minced onion
• 2 tablespoons plus 1/8 teaspoon cayenne pepper, divided
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 celery stalks, chopped
• 5 garlic cloves, finely chopped
• 1 ¼ cups chicken stock or canned chicken broth
• 4 fresh bay leaves
• 2 cups coarsely chopped tomatoes
• 3 scallions, chopped
• 1 tablespoons Worcestershire sauce
• 1 teaspoon Louisiana-style hot sauce (such as Crystal)
• ½ teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1 ½ pounds peeled and deveined raw medium shrimp

Cooking Instructions:

1. Add 1/3 cup kosher salt, 1/3 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.
2. 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.
3. Add chicken stock, 2 teaspoons Creole seasoning, remaining 1 teaspoon hot paprika, remaining 1/8 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.
4. Stir in scallions, Worcestershire sauce, hot sauce, and remaining 1/2 teaspoon salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
5. 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.
6. Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes