To make easy shrimp Creole, chop and sauté 1 onion, 1 bell pepper and 1 stalk celery. Add 3 minced cloves garlic. Pour in 28 ounces tomatoes and 1 cup broth. Add 1 tablespoon Zatarain's creole seasoning and hot sauce to taste. Add 2 pounds shrimp, and cook thoroughly.
For a slightly more complex version, cook 3 chopped onions, 2 chopped green peppers, 2 chopped celery stalks and 2 chopped cloves garlic in 1/4 cup butter for 10 minutes. Stir in 1 cup water, 2 teaspoons parsley, 1 1/2 teaspoons salt, 1/4 teaspoon cayenne pepper and 2 bay leaves. Add 15 ounces tomato sauce, and simmer the mixture for 10 minutes. Stir in 2 pounds peeled shrimp, and cook for four to six minutes. Serve this over rice.
To make shrimp creole in a slow-cooker, sauté 1/2 cup each diced green peppers, onion, celery and 1 teaspoon chili powder. Transfer the mixture to a slow-cooker with 14 ounces canned tomatoes, 8 ounces tomato sauce, 1 tablespoon hot sauce, 1 tablespoon Worcestershire sauce and 1 teaspoon sugar. Cook for three hours. Mix in 1 1/2 pounds shrimp, and cook three minutes more until the shrimp is cooked through. Serve the shrimp sauce over rice.