• 5oz. fresh Louisiana crawfish tails
• 1 link cooked chorizo, sliced into 10 pieces
• 1T. olive oil
• 1 shallot, minced
• 1t. garlic, minced
• 1t. sliced green onions
• 1t. chopped parsley
• 2 Roma tomatoes, large dice 
• 1c. shrimp stock
• 1 pinch saffron
• 1T. butter
• salt & pepper
• 1 loaf ciabatta bread, sliced and toasted

• 1 stick butter
• 1 medium onion, diced
• 2 teaspoon salt
• 1 teaspoon cayenne pepper
• 5 tablespoons flour
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup shredded cheddar cheese
• 2 egg yolks
• 2 lbs jumbo lump crabmeat, picked for shells
• 1 cup shredded cheddar cheese, for topping

 Mulate's Crabmeat AuGratin

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• 2 ½ pounds pork cheeks, cleaned and trimmed of all tough membranes
• 8 cloves garlic
• 6 sprigs fresh thyme
• 1 ½ tablespoons Kosher salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon coriander seeds
• Vegetable oil as needed
• 1 cup flour, or more as needed for dusting 
• 2 tablespoons unsalted butter

Here is what pork cheeks look like from the butcher

• 6 sticks butter, melted
• 4 pounds extra-large Gulf shrimp (U–15), head and shells on
• 3 lemons
• 1 head of garlic, peeled and bruised
• 1 recipe Barbecue Seasoning Mixture(recipe follows)
• hot French bread

Barbecue Seasoning Mixture:

• 2 tablespoons sea salt
• 1 1/2 tablespoons Spanish paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons coarsely ground fresh black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1 teaspoon celery seed
• 3 teaspoons ground cardamom

New Orlean’s Barbecue Shrimp

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Shrimp:

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced

Fried Creole Tomatoes:

• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying

• 2 tablespoons butter 
• 1 cup chopped yellow onions 
• 1/2 cup chopped celery 
• 1/2 cup chopped red bell peppers 
• 1 teaspoon minced garlic 
• 3 teaspoons Cajun seasoning 
• 8 ea fresh sweet yellow corn cobs
• 8 ounces cooked crawfish tails 
• 1/4 teaspoon salt
• 2/3 cup heavy cream 
• garnish: chopped green onions

• 2 pounds lean, boneless, beef round steak, trimmed and cut into 1-inch strips
• Salt and pepper to taste
• 4 tablespoons all-purpose flour, divided
• 1 onion, chopped
• 1 green bell pepper, cored and chopped
• ½ cup celery
• 1 ½ cups chopped tomatoes (drained canned tomatoes may be used)
• 1 teaspoon minced garlic
• 2 cups fat-free beef broth
• 1 tablespoon cider vinegar
• 1 teaspoon dried thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 bunch green onions, chopped

  
Cheese Grits

• 2 cups fat-free chicken broth
• 2 cups skim milk
• 1 cup water
• 1 1/2 cups quick grits
• 1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
• 2 teaspoons Worcestershire sauce
• 1/2 cup chopped green onions
• Salt and pepper to taste
• Dash  cayenne

Grillades and Cheese Grits

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• 2 duck breasts
• 2 cups brussel sprouts, sliced
• 1 cup chicken or vegetable broth
• 1 sweet potato, peeled and diced
• 4 tablespoons truffled honey
• Garnish with pomegranate seeds and micro greens

Duck Breast with Sweet Potato

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• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1½ cups finely chopped onions
• 3/4 cup finely chopped green bell peppers
• 3/4 cup finely chopped celery
• 2 tablespoons minced garlic
• One 12-ounce bottle amber beer
• 6 cups shrimp stock*
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1/2 pound gumbo crabs* (about 2)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon salt
• 1/2 teaspoon cayenne pepper
• 1 pound medium shrimp, peeled and deveined
• 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
• 1 tablespoon Emeril's Original Essence
• 2 cups shucked oysters with their liquor
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped tender green onion tops
• Cooked white rice, for serving

Chef's note: Gumbo crabs are simply blue crabs that are used to flavor soups, stews, and gumbos in Louisiana. They are typically the smallest crabs in the catch, graded “gumbo crabs” because they are not large enough to command the highest price in a fisherman’s catch. That said, any fresh or frozen blue crabs can be substituted for gumbo crabs.

Emeril’s Classic Seafood Gumbo

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• 4 chicken breasts(5- to 6-ounce), with or without skin, as preferred
• Salt, freshly ground pepper
• 2 tablespoons canola or olive oil
• 1 cup chicken stock
• 6 tablespoons apple cider or wine vinegar
• 2 tablespoons butter, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh tarragon leaves, coarsely chopped
• 2 teaspoons chives, snipped (optional)

Pan-roasted Chicken Breast with Vinegar, Mustard

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