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  • Crawfish and Sausage Jambalaya

    Crawfish and Sausage Jambalaya

    Right around Carnival, crawfish start showing up at the markets and everyone has a hankering for their first taste of the season. This is a hearty and filling jambalaya that is a meal in itself.

  • Pho Ga (Chicken Pho)

    Pho Ga (Chicken Pho)

    This Vietnamese-inspired soup is a nod to the prevalence of Vietnamese food in New Orleans. Both Chef Emeril and Chef Slater love Vietnamese food. Therefore, hints of this cuisine often appear on the menu at Emeril's.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 4 to 8 servings
  • Duck and Wild Mushroom Gumbo

    Rich and hearty!

    • Prep Time: 30 minutes
    • Total Time: 2 1/2 hours
    • Yield: 3 quarts
  • Barbecued Salmon with Andouille and Potato Hash

    Barbecued Salmon with Andouille and Potato Hash

    This dish is both savory and sweet, and it is still on the menu at Emeril's today. The Andouille potato hash and crispy onions paired with the our special House Made Worcestershire take this dish to another level.

    • Prep Time: 1 hour
    • Total Time: 1 hour 30 minutes
    • Yield: 4 servings
  • Portobello-Truffle Emulsion

    This is something Chef Emeril created in the early days at Emeril’s Restaurant and he used it on many different dishes. It is delicious on baked potatoes, with seared scallops, and is an integral part of Potatoes Alexa. Easy to make, it keeps in the refrigerator for up to 1 week.

    • Prep Time: 10 minutes
    • Total Time: 40 minutes
    • Yield: 1 ¾ cups
  • King's Cup

    King's Cup

    This refreshing and fruity cocktail is the perfect libation with which to toast Mardi Gras royalty. Make your own colored sanding sugar for the rim of the glass by stirring in a drop or two of food coloring.

  • Throwback Sazerac

    Throwback Sazerac

    The Sazerac is the New Orleans version of an Old-Fashioned.

    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 1 cocktail
  • Layered Chicken Enchiladas

    Layered Chicken Enchiladas

    A casserole favorite adapted to the slow cooker. You can easily make this with beef or chorizo: brown ground beef seasoned with salt and pepper, or the sausage, in a pan—the most important thing is to render as much fat as possible—and just replace the chicken. Or really change it up and substitute drained canned beans. So versatile!

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 8 to 10 servings
  • Pumpkin Bread Pudding

    Pumpkin Bread Pudding

    This dessert is great during the fall when pumpkin seems to be everywhere. This recipe from Table 10 was tested using a day-old loaf of ciabatta bread, but any crusty bread that is not overly dense will work well. Serve with vanilla ice cream and caramel sauce.

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 12 to 16 servings
  • Smoked Chicken Sliders

    Smoked Chicken Sliders

    If you're looking for a reason to break out the smoker, you just found it. These applewood-smoked chicken sliders with melted cheddar fromm E2 Emeril's Eatery are filled with flavor. A delicious combination of smoky and savory, these are sure to be a crowd favorite.


    • Prep Time: 30 minutes
    • Total Time: 2 1/2 hours plus time to brine chicken
    • Yield: Makes 6 sliders
    Tags: tailgating