Sauté the onion, Bell pepper, celery, garlic and Bay leaf until the onions are translucent.
Add the stewed tomatoes, including all of the liquid, the Creole seasoning, pepper, Worstershire Sauce, hot sauce and pepper to the pan. Simmer for 10 minutes.
Add the peeled and deveined shrimp to the pan and simmer 8 to 10 minutes, until the shrimp is cooked. If you’re using small Atlantic shrimp, simmer for three minutes is plenty.
Keep the hot sauce on the table! It’s easy to add heat to this dish if you’d like!