¼ cup chopped flat-leaf parsley leaves (for serving)
Steamed rice, for serving
Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside (cover and refrigerate) .
Heat a Dutch oven or large, heavy skillet to medium-low heat. Add Butter olive oil. Once the oil is shimmering, sprinkle in the flour and whisk nearly constantly until a roux the color of peanut butter forms, about 10 minutes. Be careful not to burn the roux.
Add the onion, celery, and bell pepper, increase the heat to medium and cook until softened, stirring occasionally for about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
Stir in 1/3 cup chicken stock, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more stock or water if needed for consistency)
Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley and serve over steamed rice. (note: the parsley will help reduce the acidity of the tomato sauce, so it’s more than just a garnish). Finally, drizzle Fresh Harvest Cayenne Pepper olive oil over the dish (optional).