Heat 2 tablespoons of canola oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add 1 medium chopped onion, 1 chopped green bell pepper, and 2-3 chopped celery stalks. Sauté for 10-12 minutes until soft and translucent.

Stir in 4 minced garlic cloves, 1 tablespoon Cajun/Creole seasoning, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and 1 bay leaf. Cook for another 1-2 minutes until fragrant.

Pour in 1 can of tomato sauce, 1 cup of water, and 1 tablespoon of Worcestershire sauce. Bring to a gentle boil, then reduce heat and simmer uncovered for 8-10 minutes.

Add 1 1/2 pounds of shrimp to the skillet and cook for 1-2 minutes until firm and opaque. Adjust with Tabasco sauce, salt, and pepper as preferred.

Remove the bay leaf and garnish with 2 tablespoons of chopped parsley. Serve hot over cooked rice and add lemon wedges on the side.