Heat vegetable oil in a large skillet over medium heat. Add chopped onions, green bell pepper, celery, and minced garlic. Cook until vegetables are tender, about 5-6 minutes.

Stir in tomato paste and cook for 1 minute to develop flavors.

Pour in 1 cup chicken broth, then add diced tomatoes (with juices), tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt. Bring to a boil, reduce heat, and simmer for 20 minutes, stirring occasionally.

In a small bowl, whisk together the remaining 1/2 cup chicken broth with flour until smooth. Stir this mixture into the sauce and cook for 5 minutes, stirring constantly, until thickened.

Add peeled and deveined shrimp to the sauce. Cook for 3-4 minutes, or until shrimp are pink and curled. Do not overcook.

Remove bay leaves. Serve the shrimp creole over steamed rice, with Tabasco sauce on the side if desired.