Add the onion mixture to the roux and stir to combine. Add the garlic mixture and cook, stirring frequently, until the onions are softened and starting to brown, 6 to 8 minutes. Add the tomatoes, 1 cup of the shrimp stock, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and the remaining 1 teaspoon kosher salt. Stir to combine and bring to a simmer.
