It is conceivable that the first Creole dish I ever sampled (how many decades ago!) and the one I have eaten most often because of my affection for it is shrimp Creole. The following is one of the most basic and best recipes for the dish. It is made with what Paul Prudhomme has referred to as the “holy trinity” of Creole foods: chopped celery, green pepper, and onion. It is a recipe that served me well, long before I became professionally involved in the food field, when I set up a bachelor kitchen in Chicago after my years in military service.
© 1987 Craig Claiborne estate. All rights reserved.