Heat oil in a large skillet over medium heat.
Add in your bacon and cook until crispy, then remove onto a paper towel lined plate to absorb the excess fat.
In that same skillet with a bit of remaining bacon fat sauté your onions, bell peppers, and celery stirring occasionally, for 6 minutes or so. Stir in minced garlic and Cajun seasonings, then continue to cook, stirring for about 1 minute more.
Pour in tomato sauce, then reduce your heat to low.
Simmer until your sauce thickens, stirring occasionally for about 8 minutes or so.
Add in raw shrimp and cook just until pink, about 3-4 minutes.
Taste test and adjust seasonings if desired.
Sprinkle with crispy bacon and fresh chopped parsley.
Serve immediately on a bed of brown rice. Or, allow to cool for meal prep.
Divide your cooked brown rice equally among 4 meal prep bowls and top with shrimp creole.
Keep refrigerated for up to 3 days.
Enjoy!