In a medium skillet on the stove-top set over medium-high heat melt the butter and then add the onion, celery and bell pepper. Sauté until the onion is translucent.
¼ Cup Unsalted Butter, 1 Cup Diced Yellow Onion, ½ Cup Diced Celery, ½ Cup Diced Green Bell Pepper
Add the sautéed vegetables, shrimp, tomatoes, chicken broth, Creole seasoning, Worcestershire sauce and cayenne pepper to a 6 quart or larger slow cooker.