Shrimp Creole

2 tsp olive oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves of garlic, minced
14-ounce can of diced tomatoes
8 oz tomato sauce
1/4 teaspoon of cayenne pepper
1 bay leaf
1 tbsp of all reason flour (1 tsp corn starch for gluten-free of charge)
2 tbsp water
1 lb of large shrimp, peeled and deveined
2 tsp Worcestershire sauce
2 tsp scorching sauce, to taste
1 medium scallion, sliced
2 tbsp fresh parsley, chopped
Salt to taste

Instructions:
In a large skillet warm the olive oil around medium heat. add the chopped onion, green bell pepper, garlic and celery and saute until smooth. add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and carry to a boil. add and do away with heat to small and simmer 20-30 minutes.
Deliver a slurry of the flour and water and stir into the tomato mixture. Proceed cooking for yet another 5 minutes. Evenly time the shrimp with the Cajun seasoning and add automatically to the tomato blend. add Worcestershire sauce and incredibly hot sauce; stir jointly. Cook for a further 5 to 6 minutes, or right up until shrimp is opaque and cooked during, alter salt if essential.
Add chopped green onion and parsley and serve.