Shrimp Creole is a venerable and classic New Orleans entrée. It combines the “Holy Trinity” of fresh vegetable seasonings with tomatoes, spices and shrimp to make a flavorful and satisfying dish. Although not seen as frequently on restaurant menus as perhaps in past years, the entrée is certainly served in New Orleans’ homes during Lent on Fridays. And most Louisiana chefs have a rendition of this dish somewhere in their files. With Lent here, I am making my Shrimp Creole recipe again. There are two approaches to making this dish — since I couldn’t decide which I like better; I made both variations. And I love tomatoes. This is my type of dish. Serve Shrimp Creole with rice. (And I have included several Mardi Gras 2021 photos at the end of the post.)