In a 4-quart saucepan, melt the butter over medium-high heat.
Add the onion, celery and green pepper and cook, stirring often, until the onions begin to turn translucent (5-6 minutes).
Add the garlic and stir to lightly cook for 30 seconds.
Add the cayenne pepper, bay leaves, salt, pepper, thyme, paprika, hot sauce, Worcestershire sauce, parsley, tomatoes, tomato sauce and stock. Bring to a boil, reduce heat and simmer for 15 minutes.
Add the shrimp and cook, stirring occasionally to ensure the shrimp are coated with sauce, until the shrimp is opaque/pink and cooked through (about 7 minutes).
Serve over prepared rice.