• 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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• 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
• ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
• ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
• ​1 medium yellow onion, chopped
• 1 bunch green onions, chopped, white and green parts separated
• 1 medium-size green sweet pepper, chopped
• ​2 cans (10 ounces each) crushed plum tomatoes
• ​1/2 cup canned tomato purée
• ​2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon salt
• ​1/2 teaspoon ground black pepper
• ​1/4 teaspoon cayenne pepper
• ​1/4 teaspoon dry thyme leaves
• ​4 quart chicken stock
• ​1 tablespoon Louisiana pepper sauce
• ​2 cups long-grain white rice, uncooked
• ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

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• 1 tablespoon salt
• ​1 tablespoon freshly ground black pepper
• ​1 tablespoon paprika
• ​2 teaspoons dried oregano
• ​5-pound brisket, trimmed off some of its fat
• ​3 tablespoons vegetable oil
• ​3½ cups chicken stock
• ​1 (14 oz) can chopped tomatoes
• 2 bay leaves
• ​3 medium onions, peeled and thinly sliced
• 3 cloves garlic, peeled and chopped

Jewish-Style Braised Brisket

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