Heat the pan: Start by heating a large skillet or medium Dutch oven over medium-high heat. Add in a splash of olive or grapeseed oil to coat the bottom.

Sear the shrimp: Once the oil is hot, add the shrimp and sear for about 1 minute until they turn pink. Remove them from the pan and set aside for later.

Sauté the vegetables: Reduce the heat to medium and melt the unsalted butter in the same pan. Sauté the diced onions, bell pepper, celery, and minced garlic until they’re tender and slightly browned, about 5-7 minutes.

Add seasoning: Sprinkle in the sea salt, cayenne pepper, and smoked paprika; stir everything together to combine.

Create the sauce: Whisk in the all-purpose flour until it's fully dissolved. Gradually pour in the seafood or chicken stock, diced tomatoes, and Worcestershire sauce. Stir in thyme sprigs and bay leaves.

Simmer: Let the mixture simmer for 30 minutes, stirring occasionally to prevent sticking. Remove bay leaves and thyme sprigs before serving.

Cook the shrimp: Add the reserved shrimp back into the pan and simmer for an additional 2 minutes, just until they are cooked through and tender.

Serve: Spoon the delightful Shrimp Creole hot over fluffy white rice, garnished with fresh parsley.