Main Course

  • 1 store-bought rotisserie chicken
  • 1 large head Romaine lettuce, cored, torn into bite-sized pieces
  • 2 carrots, peeled, sliced very thin
  • 1 rib celery, sliced very thin
  • 1/4 pound tasso or smoked ham, chopped
  • 1/4 cup chopped green onion
  • Fresh Creole Tomato Vinaigrette (recipe here)
  • 4 ounces white Cheddar cheese, finely cubed
  • 4 large hard-boiled eggs, peeled and quartered
  • black pepper
  • Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

Louisiana Chef's Salad 

Click image to enlarge.

 

Self-Basting Grilled Shrimp

  • 36 jumbo Louisiana headless shrimp (about 3 pounds)
  • Cajun Butter (recipe follows )
  • 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

  • 2 sticks butter, at room temperature
  • 1 teaspoon salt
  • 1 pinch each black pepper and ground red pepper or cayenne
  • 1 tablespoon chopped fresh chives
  • 1 tablespooon chopped fresh parsley
  • 1 small lemon, zested and juiced
  • 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter

 

Click image to enlarge

Course: 
  • 1 cup heavy cream
  • 1/2 pound Tasso, cut into bite-sized pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons fresh basil or 1/2 teaspoon dried basil
  • 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
  • 1 pound Vermilion Bay Sweet Shrimp, peeled and deveined
  • Olive oil, as needed
  • 6 cups of cooked penne pasta
  • 1/2 cup green onion, chopped
  • 1/2 cup parsley, chopped

Vermilion Bay Sweet Shrimp and Tasso Pasta

Shrimp and Tasso Pasta

Click image to enlarge

Course: 
Broth

  • 1/4 cup soy sauce
  • 12 cups water
  • 3 pounds andouille sausage, sliced 1/8" thick

Filling

  • 1/2 lb shrimp, peeled and deveined
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon fine sea salt
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1/4 cup loosely packed cilantro leaves, chopped
  • 2 bunches green onions (about 14 stems) white and green parts, thinly sliced
  • 12-ounce package wonton wrappers
  • 1 lb shiitake mushrooms, stems removed and reserved for another use, caps sliced
  • 2 carrots, peeled and julienned

Shrimp Ravioli in Andouille Broth

Shrimp Ravioli in Andouille Broth

Photographed by Ed Anderson

Click image to enlarge

Course: 
  • Rosemary Grit Cakes, for serving (click here for recipe)
  • 2 pounds medium-large shrimp, shell-on (21 count per pound)
  • 2 tablespoons Emeril’s Essence
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped onions
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 3 lemons, peeled and sectioned
  • 2 cups water
  • 1/2 cup Worcestershire sauce
  • 1/4 dry white wine
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 2 tablespoons butter
  • chives, chopped for garnish

Emeril's Delmonico Barbecued Shrimp

Emeril's Delmonico Barbecued Shrimp  

Click image to enlarge

Course: 
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped peppers, such as banana, hot pepper, green, or cayenne
  • 1 pound Louisiana crawfish tails with fat
  • 1/4 cup green onion tops, finely chopped
  • 2 tablespoons fresh parsley
  • 2 tablespoons tomato sauce
  • 1 cup water, blended with 1 heaping tablespoon flour
  • salt and pepper to taste
  • hot cooked rice for serving

Crawfish Etouffee

 

Click image to enlarge.

 

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