For the Creole Sauce:

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 large clove garlic minced
• ¼ cup onions chopped, about 1/2 medium onion
• ¼ cup green bell pepper chopped
• ¼ cup yellow or red bell pepper chopped
• ½ cup celery chopped
• ½ teaspoon paprika
• 1 ½ teaspoons creole seasoning
• ½ teaspoon dried leaf thyme
• ½ teaspoon dried leaf oregano
• ½ teaspoon dried leaf basil
• 1 teaspoon Worcestershire sauce 
• ¼ teaspoon hot pepper sauce
• ¼ teaspoon freshly ground pepper
• 14.5 oz diced tomatoes with juice
• 1 ⅔ cups chicken or vegetable stock
• 4 green onions sliced, with most of the green
• 1 tablespoon tomato paste
• 2 tablespoons butter

For the Shrimp:

• 1 lb Shrimp peeled and deveined
• 2 tbsp Cajun Seasoning