Generally speaking, a classic Creole dish usually has more spice than it's cousin- Cajun. The Creole people were city dwellers and had easy access to bold flavors and spices like cayenne pepper , bay leaf and chili powder...so a lot of these warmer spices are found in Creole food. Cajun cooking generally consists of simple ingredients and less spices. You control the heat of this shrimp creole by the amount of seasoning you add. If you don't like spice, only salt and pepper the shrimp and start with 1/2 tablespoon of the seasoning blend in the tomato sauce. You can always add more.