• Café Au Lait Crème Brûlée with Cane Syrup Cake

    Café Au Lait Crème Brûlée with Cane Syrup Cake

    This delicious dessert hails from Emeril's Delmonico in New Orleans. Serve this at your next dinner party or gathering and your guests will feel like they are dining at a restaurant. You can make the cake up to two days in advance if you are looking to save time the day of your event.

    • Prep Time: 45 minutes
    • Total Time: 4 hours including time for chilling
    • Yield: 9 servings
  • Andouille Cornbread Dressing

    Andouille Cornbread Dressing

    This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make.  Though there is nothing like serving it bubbling from the oven, in a pinch this is a great one to make a day ahead that warms well in the microwave.


    • Prep Time: 10 minutes
    • Total Time: 1 hour 10 minutes
    • Yield: 6 servings
  • Creole Mirliton Pirogues

    Creole Mirliton Pirogues

    Folks in Louisiana just love this very traditional way of combining mirliton squash and beautiful Gulf shrimp. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table. This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 12 servings
  • Tchoupitoulas Gumbo

    Tchoupitoulas Gumbo

    If the popularity of this full-flavored gumbo at Delmonico Steakhouse in Vegas is any indication, there won't be any leftovers!

    • Prep Time: 20 minutes
    • Total Time: 3 hours
    • Yield: 8 to 10 servings
  • Kick Butt Gumbo

    Kick Butt Gumbo

    Traditional Louisiana gumbos are usually made with seafood, or chicken and sausage. Some gumbos have okra, but really everyone has their own recipe.  Taste this one and you’ll know how it got its name!

    • Prep Time: 30 minutes
    • Total Time: 3 1/2 hours plus overnight marinating
    • Yield: 6 to 8 servings
  • Shrimp Po-boy

    Shrimp Po-boy

    In this po-boy, the shrimp are not fried, but instead quickly sautéed in a pan in less than 5 minutes. The lettuce is tossed with a simple vinaigrette made from vinegary hot sauce. Currently on the menu at Lagasse's Stadium in Las Vegas.

    • Prep Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4 sandwiches
  • Creole Remoulade Sauce

    This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.

    • Yield: About 2 1/2 cups
  • Pecan Pralines

    Pecan Pralines

    Creamy and delicious, these are easy to prepare.  The challenge is to spoon out the pralines from the pan quickly enough before they set.   Grease your spoon and move quickly.  Any bits that are left hardened in the pan can be easily scraped out and nibbled on or sprinkled over vanilla ice cream for fresh pralines and cream.  If you want to make twice the recipe, make it two times.  It would be hard to move fast enough with a bigger batch of these.

    • Prep Time: 5 minutes
    • Total Time: 20 minutes
    • Yield: 1 dozen
  • Grilled Oysters on the Half Shell

    Grilled Oysters on the Half Shell

    These oysters cook in no time -- as soon as they plump and sizzle around the edges, they're done. Serve with crusty French bread for soaking up all the garlicky, buttery goodness.

    • Prep Time: 30 minutes plus time to shuck oysters
    • Total Time: 1 hour plus time to shuck oysters
    • Yield: 6 appetizer servings
  • Creamy Shrimp and Green Onion Dip

    Creamy Shrimp and Green Onion Dip

    If you're heading to a BBQ and aren't quite sure what to bring, look no further. Emeril’s Original Essence gives this dip a lot of flavor and just enough heat.

    • Prep Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 3 cups, 6 to 8 servings