- Emerils. com
Explore Emeril's culinary world with recipes, cooking tips, and more from the renowned chef and restaurateur Discover flavors that inspire your kitchen creations
- cajun creole cuisine | Emerils. com
Boudin Balls with Creole Mustard Dipping Sauce In Southeast Louisiana, folks take boudin, our beloved pork and rice sausage, remove it from its casing, and form it into balls that are then breaded and deep-fried People go crazy for these boudin balls, especially at festivals like Jazz Fest when you want something delicious and bite-sized to keep you going throughout the day
- Cajun Jambalaya | Emerils. com
If you are only cooking for two, this recipe is easily cut in half, and just as delicious
- Crawfish Bisque | Emerils. com
The preparation of this dish takes time, passion, and love but the reward is great
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- Emerils Shrimp Creole | Emerils. com
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
- Emeril’s New Orleans Barbecue Shrimp | Emerils. com
With an amazingly rich barbecue base that is buttery and delicious, these shrimp are still one of the most popular dishes at Emeril's and they will never leave the menu
- Classic New Orleans Bread Pudding with a Bourbon Sauce
Preheat the oven to 350ºF and grease a 6-cup (9 1 4 by 5 1 4 by 2 3 4-inch) loaf pan with the butter Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth Add the half-and-half and mix well Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally Pour mixture into the prepared pan Bake until the pudding
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