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Recipes

Emeril's Shrimp Creole

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.
- Prep Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 servings
Tags: cajun/creole cuisine, Shrimp, mardi gras eats
Spicy Short Ribs Smothered in Red Gravy
- Prep Time: 30 minutes
- Total Time: 4 hours
- Yield: 5 to 6 servings
Mirliton Gratin
- Prep Time: 20 minutes
- Total Time: 2 1/2 hours
- Yield: 10 servings
Tags: Thanksgiving Sides
Remoulade Sauce
- Total Time: 10 minutes
- Yield: About 2 cups
Dirty Rice

This flavorful "dirty" rice is a great side dish for any dinner, especially during the holidays, alongside roast pork or fried chicken. It also makes a terrific stuffing for chicken, quail, or turkey.
- Yield: 8 servings
Tags: cajun/creole cuisine, Thanksgiving Sides
Boiled Shrimp with Three Sauces
- Prep Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 to 8 appetizer portions
Shrimp Fritters
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 2 dozen
Emeril's Essence Creole Seasoning

Kick it up a notch, with Emeril's Creole Seasoning. It will liven up any dish!
- Yield: About 2/3 cup
Chicory Coffee Ice Cream
- Prep Time: 10 minutes
- Total Time: 20 minutes plus time for chilling and churning
- Yield: about 2 quarts
Crawfish Pie

You've probably heard the refrain from the song "Jambalaya." It goes: "Jambalaya, crawfish pie, and filé gumbo, for tonight I'm gonna see my cher-a-meeo..." That song is like the state's national anthem. Crawfish pie has to be experienced to understand the feeling from the heart that these cooks have. The crust is flaky and moist and the filling, well, it's a gastronomic delight. Serve it up for supper or lunch, with a salad of crisp greens tossed with Green Onion Dressing and some cold beer.
- Prep Time: 50 minutes
- Total Time: 2 hours
- Yield: One 9-inch pie, 6 servings
Tags: Mardi Gras