Heat oil in a Dutch oven on medium heat. Sauté celery, onions, and garlic in the Dutch oven until onions are pearly white and celery has begun to soften.

Mix sugar, flour, salt, pepper, and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring mixture to a boil, then turn the heat to low.

Let mixture simmer for 30 minutes, stirring occasionally.

Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure Creole is bubbling but not burning. Scoop out bay leaf halves before serving. Serve when shrimp is pink and thoroughly cooked.