- Heat the oil in large (about 10") skillet set over medium to medium-high heat. Add the onion, bell pepper, celery and garlic and cook 3 minutes. Mix in the flour, paprika, sugar, cayenne and thyme and cook 1 minute more.
- While stirring, slowly mix in the stock. Mix in the tomatoes and bring to a simmer. Simmer 10 minutes, and then season with salt and pepper.
- Add the shrimp and simmer 3 to 4 minutes more, or until cooked through. Sprinkle with parsley and serve.
Options: Make Creole-style scallops and shrimp by replacing half the shrimp with medium to large scallops. Make a spicier Creole sauce by replacing half the bell pepper with a small jalapeño pepper, seeds removed, flesh finely chopped.