As a native New Orleanian I just couldn't make this without fixing it so that it would be more like Creole and not just chicken in tomato sauce, so I added some ingredients that are in a classic Creole sauce, (well ignoring that it's not shrimp, but chicken). I cut up the chicken into small pieces, used 28oz of crushed tomato in a can instead of the stewed tomatos, added 1/4 - 1/2 c dry white wine, abt. 5 dashes of worcestershire sauce, abt. 8-10 dashes of hot sauce, and a pat of butter. I omitted the mushrooms, and jalapenos, (not Creole). It's still not a true Creole sauce, but it's decent to put over rice and serve to the family or close friends as long as I don't claim it's Creole. BTW a true Creole sauce takes a million ingredients and half of your day, Creole is the fancy New Orleans style of cooking and almost always has some kind of sauce. Cajun cooking is more country fare and can usually be made in one or two pots. Cajun cooks had a farm or a boat to tend to and didn't have time for fancy dishes, unlike the wealthier people in the city.
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