Melt one tablespoon of butter in a Dutch Oven.

Sauté the shrimp for one minute then remove them from the pot and set them aside until later.

In the same pot melt the remaining four tablespoons of butter then add the flour to create a roux. Continue mixing until your roux has a rich caramel color.

Add the onion, bell pepper and celery and sauté for three minutes.

Next add the garlic and diced tomatoes.

Add the seafood stock and bring to a light boil.

Add the Worcestershire sauce, hot sauce, creole seasoning, thyme, black pepper and salt.

Add the bay leaf cover and cook for twenty-five minutes.

After twenty-five minutes reduce the heat then add the parsley and scallions and simmer for an additional ten minutes.

After ten minutes return the shrimp to the pot and simmer for an additional three to four minutes before serving.