• 2 1/2 lbs catfish fillets
• ​1 cup breadcrumbs
• ​3/4 cup Parmesan cheese, freshly grated 
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 tablespoon unsalted butter, melted
• 1 lemon, cut in wedges
• 1/4 cup fresh parsley, chopped

Catfish Parmesan

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• 1 14 ounce can of artichoke hearts
• ​1/2 red bell pepper, roasted and thinly sliced
• ​1/4 inch think slice of Prosciutto, cut into thin slivers
• ​1/2 cup chicken broth
• ​1 large garlic clove
• ​1 tablespoon fresh lemon juice
• ​1 teaspoon freshly ground pepper
• ​2 teaspoons Worcestershire sauce
• ​1/4 teaspoon hot sauce (crystal, Louisiana are always good choices)
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne
• 2 tablespoons unsalted butter, cold and cut into bits
• 1/2 lb small shrimp
• 3 scallions (green onions)
• crusty bread and lemon wedges for garnish

Shrimp And Artichokes in Herbed Butter Sauce

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• oil for frying
• 2 dozen large Louisiana shrimp, peeled
• salt and freshly ground pepper
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 cup well-shaken buttermilk mixed with 2 teaspoons Creole mustard (optional)

Buttermilk Battered Shrimp

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• 2 pounds dried red  beans
• 3 cups chopped onion
• 1 cup chopped green pepper
• 1/2 cup sliced green onion
• 1/3 cup minced parsley
• 2 tablespoons minced garlic
• 2 pounds total of a mix of seasoning ham (cubed), tasso* (cubed), andouille, and/or smoked sausage, sliced
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon basil
• water as needed
• Salt to taste
• Steamed rice for serving
• Hot sauce

*Tasso is seasoned smoked pork butt; click here for John Folse's Tasso recipe for ideas on what seasonings to use if you don't have access to tasso.

Susan's Red Beans and Rice

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• four 4 - 6 ounce pieces of white fish, firm white flesh, U.S. wild-caught
• ​1/2 cup finely ground pecans
• ​1 teaspoon Creole seasoning
• ​2 tablespoons butter, melted
• ​1 - 2 cloves garlic, pressed or finely minced
• salt and pepper to taste
• ​Lemon wedges as needed

Pecan-Crusted Fish

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• 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
• 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
• ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
• ​1 cup sliced shitaake mushrooms
• 3 baby boy choy, thinly sliced
• ​2 shallots, thinly sliced
• ​fresh mug beans sprouts and/or shredded cabbage (any variety)
• Thai basil
• ​cilantro
• ​lime juice
• ​Sriracha and/or garlic chile paste
• sliced jalapeno peppers
• ​fried shallots or fried garlic 

Fake (Faux) Pho

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• 1 tablespoon olive oil
• 1 10–12-ounce smoked ham hock 
• 1 onion, coarsely chopped
• 8 garlic cloves, lightly crushed
• 2 bay leaves
• 1/4 cup red wine or cane vinegar (optional)
• 2 tablespoons hot pepper sauce or hot pepper vinegar, if not using vinegar above
• 2 tablespoons sugar (optional)
• 5 cups low-salt chicken broth 
• 2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped
• 3/4 pound egg noodles
• Kosher salt
• 6 slices thick cut bacon cut crosswise into 1/4"-wide pieces
• 2 large shallots, thinly sliced
• Salt and pepper to taste
• 1/4 cup finely grated Pecorino

"Pot-likker" noodles with greens and ham hocks

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For the Shrimp:

• olive oil or butter, as desired
• 1 pound medium Louisiana shrimp, headed, peeled and deveined
• ​1 tablespoon coarsely chopped garlic
• salt and pepper, to taste
• lime wedges, for garnish
• ​minced cilantro for garnish

For the Vinaigrette:

• ​1 bunch cilantro, rinsed and stemmed
• ​1 hot pepper, coarsely chopped (remove seeds for lower heat)
• ​2 cloves garlic, coarsely chopped
• ​1 tablespoon honey or agave nectar
• ​juice of 1 lime
• ​1 cup olive oil
• ​1/3 - 1/2 cup cane or champagne vinegar
• salt and pepper to taste

Shrimp with Cilantro Vinaigrette

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• One 5-pound chicken cut into 8 pieces
• Emeril's Essence
• ​2 cups Creole Mustard
• ​2 cups all-purpose flour
• ​2 eggs, beaten
• ​2 tablespoons milk
• ​Oil for frying

Emeril's Creole Fried Chicken

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• 2 thick filet mignon steaks (each 6 to 8 ounces)
• salt and pepper to taste
• ¼ cup coarsely crumbled Maytag blue cheese (about 2 ounces)
• ¼ cup chopped flat-leaf parsley
• 1 tablespoon butter

Blue Cheese and Herb Crusted Filet Mignon

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