In a large skillet, heat 2 tablespoons of canola oil and 2 tablespoons of butter over medium-high heat. Once melted, add 1 finely chopped onion, 1 finely chopped green bell pepper, and 1 cup of chopped celery. Sauté for about 10–12 minutes until vegetables are soft.

Stir in 3 minced garlic cloves, 1 tablespoon of Cajun or Creole seasoning, 1 teaspoon of dried thyme, ½ teaspoon of cayenne pepper, and 1 bay leaf. Cook for 1–2 minutes, allowing spices to bloom.

Incorporate a 15-ounce can of tomato sauce, 1 cup of water, and 1 tablespoon of Worcestershire sauce. Stir well, bring to a boil, then simmer uncovered for 8–10 minutes, stirring occasionally.

Add 1 pound of peeled and deveined large shrimp, gently stirring to coat them in the sauce. Cook for 1–2 minutes until shrimp turn pink and firm.

Taste and adjust flavor with Tabasco sauce, salt, and freshly ground black pepper. Stir gently to combine.

Remove the bay leaf and ladle the Shrimp Creole over hot, cooked rice. Garnish with freshly chopped parsley and serve immediately with lemon wedges.