A melting pot of traditions go into Creole dishes--French, Spanish, African and Native American--originating in the Louisiana Bayou.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Sauté for 2 minutes per side. Remove to a plate.
Add remaining tablespoon oil, the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet. Add tomatoes and remaining 2 teaspoons Creole seasoning. Break up tomatoes with the back of a wooden spoon. Simmer, covered, for 5 minutes.
Stir in shrimp and heat through. Serve with cooked rice.