In a medium size soup pot, brown the chorizo over medium high heat. Remove from the pot and drain on a paper towel lined plate. To the same pot, add the oil and flour, whisking until combined. Cook for 10 minutes or until the roux is lightly golden. Add the onion, garlic, celery, green pepper. Cook for another 10 minutes, stirring occasionally. Add tomatoes, 1 tablespoon creole seasoning and the smoked paprika, cook another minute. Slowly pour in the beer, add back the chorizo and bring the mixture to a low boil, simmer for 10-15 minutes.

Meanwhile, heat a skillet over medium high heat. Once hot add the butter. Toss the shrimp with the cajun seasoning and place in the hot skillet. Sear on both side for about 4 minutes per side or until pink and cooked through. Remove from the heat. Now add the shrimp, Worcestershire and hot sauce to the creole mixture. Simmer another 5 minutes.

Serve the shrimp over a bowl of hot rice with a side of [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] for dipping.