In a large pot or Dutch oven over medium heat add oil, onion, bell pepper, and celery. Sauté for 5-6 minutes, or until onions are translucent. Add crushed garlic and continue sautéing for 1 minute.
Add stewed tomatoes, tomato sauce, chili powder, blackened seasoning, salt, and bay leaves. Stir until well mixed.
Bring ingredients to a boil and then reduce heat to low. Cover and simmer for 20 minutes.
In a small bowl whisk together starch and water until well combined.
When done simmering, remove bay leaves from pot and stir in starch-water slurry.
Add shrimp, Worcestershire, and hot sauce. Continue simmering, uncovered, for 5-6 minutes or until shrimp are cooked through.
Serve shrimp creole over rice or cauliflower rice with fresh parsley and enjoy!