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 hot from the oven, it can also be made a ahead of time for easy entertaining.
Shrimp Creole originated in South Louisiana where gulf shrimp are plentiful. The shrimp are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one-pot meal for family gatherings or potlucks.
Recently featured on Emeril's Florida: Emeril's Florida Tailgate Challenge.This pork roast is used to make pulled pork sandwiches topped with Emeril's Kicked Up Coleslaw. Round out your tailgate with a Bacon Potato Salad and some margaritas and you've got a party.
If you don't have time to soak the beans overnight, do a quick soak. Add the beans to a pot, cover with water, bring to a boil. Remove from the heat and allow them to sit for 1 hour. Drain the beans, discard the liquid, and proceed with the recipe.
Prep Time: 15 minutes
Total Time: 3 hours plus time for soaking beans overnight
This super-simple cider is perfect for a last-minute gathering. Studding the apple with whole cloves enhances the cider's flavor. And, if you leave out the rum, this is perfect for the kids' holiday party!
Sometimes it is really nice to have all aspects of your meal rolled up into one component - like an enchilada! These enchiladas are rolled around a creamy chicken and onion filling and topped with a simple pureed tomato sauce. All you have to do is sink your fork into it for one bite of this yumminess!