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Organic Pork Stir Fry

  • Yield: 4 servings


  • 2 tablespoons olive oil
  • 1 pound pork loin, cut into 1-inch by 2-inch strips
  • 1 pound andouille sausage, cut into 1/2-inch rounds
  • Salt
  • Pepper
  • 2 dozen littleneck clams
  • 1 cup chopped spring onions
  • 3 cups kale, chiffonade
  • 1/2 pound broccoli rabe, cut into 3-inch pieces
  • 1 pound cooked spaghetti
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


  • Heat a sauté pan. Add olive oil and heat. Add the pork and cook for 1 minute. Add the sausage and cook for 3 minutes. Season with salt and pepper. Adds the clams, onions, kale and broccoli rabe and sauté for 3 minutes. Cover the pan and steam for 5 minutes, or until clams open. Add the pasta and toss to combine. Season with salt and pepper. Pour into a large serving dish and garnish with Creole seasoning.
  • EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup