Following up on my earlier post commending Louisiana legend Paul Prudhomme, and because according to Geneabloggers' Thomas MacEntee today is Southern Food Heritage Day, I chose to make Prudhomme's Shrimp Creole, a simple-if-time-consuming recipe that like most of the best dishes, tastes better the next day, when the flavors have had time to marry. These kinds of recipes are amongst my favorite to make: the ones that give me time to savor the cooking process, slow down, and practice awareness of flavor and change.