I didn't have any shrimp in the freezer, but I did have chicken breasts. So it would be chicken creole, or Poulet à la créole. The first step is to make the creole sauce. It's onion, bell peppers, and celery (the "Louisiana trinity" of flavor ingredients) cooked in oil, with chopped tomato and sliced or chopped garlic added. The first step is to brown the chicken breasts in vegetable or olive oil, and then take them out of the pan when they are pretty much done and set them aside. Cook the vegetables in the same pan.
When all was said and done, and we were at the table enjoying our lunch, Walt said: "So what's the difference between this and Poulet basquaise?" Good question. I made that Basque specialty just a couple of weeks ago. It's basically the same thing, but spiced with piments d'Espelette from SW France.
Here's a recipe for Chicken Creole using tomatoes out of a can, just in case you don't have any fresh garden tomatoes.