1-First Step: Gather and prep everything Before you turn on the stove, dice the onion, celery, and bell pepper, then mince the garlic. Measure out the thyme, salt, pepper, cayenne, flour, chicken stock, tomatoes, bay leaves, and hot pepper sauce so everything is ready to go. If you are using frozen shrimp, thaw them first in the refrigerator overnight or place them in ice-cold water for about 1 hour, then drain well.

2-Second Step: Sauté the vegetables Add the 4 tablespoons butter to a large skillet and set it over medium heat. Once the butter melts, add the diced onion, celery, green bell pepper, and garlic. Cook them for several minutes, stirring often, until the vegetables are lightly browned and softened.

3-Third Step: Mix in the seasoning and flour In a small bowl, whisk together the thyme, salt, pepper, cayenne, and flour. Stir this mixture into the onion mixture and cook for about 2 minutes. This helps the flour cook a bit and gives the sauce a smoother texture later.

4-Fourth Step: Deglaze and build the sauce Pour in the dry white wine if you are using it, and scrape up any browned bits from the bottom of the skillet. Those little bits add extra flavor. Then add the chicken stock, tomatoes, bay leaves, and hot pepper sauce to taste. Bring the mixture to a gentle simmer, then lower the heat and let it cook for 20 to 25 minutes, stirring now and then. The sauce should reduce slightly and thicken enough to coat the back of a spoon. Keep the pan uncovered so the liquid can cook down properly.

5-Fifth Step: Add the shrimp at the end Remove the bay leaves once the sauce has finished simmering. Then add the peeled shrimp and cook just until they turn pink, which usually takes 3 to 4 minutes. Stir gently so the shrimp cook evenly, but do not overcook them. Shrimp can go from tender to rubbery very quickly.

6-Final Step: Serve with rice and garnish Spoon the hot Shrimp Creole over cooked rice and finish with chopped green onions on top. Serve right away while the sauce is hot and the shrimp are tender. The rice catches all that flavorful sauce, which is one of the best parts of the dish.