Step 1: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
Step 2: Add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Step 3: Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Add the diced tomatoes (with their juice), tomato sauce, 1 tablespoon Creole seasoning, dried thyme, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Stir well to combine.
Step 5: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Step 6: While the sauce simmers, prepare the shrimp. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, 1 teaspoon Creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 7: In a separate large skillet, heat a little additional olive oil (if needed) over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook.
Step 8: Add the cooked shrimp to the simmering Creole sauce and gently stir to combine. Cook for just 1-2 minutes more to heat the shrimp through with the sauce.
Step 9: Remove from heat. Garnish with fresh parsley, if desired. Serve immediately over fluffy white rice, with optional hot sauce on the side. Enjoy your flavorful Shrimp Creole!