• 1 tablespoon vegetable oil plus additional oil for frying
• 1/3 cup plus 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup beer, allow to go flat
• 2 (4  to 6 ounce) catfish fillets

Beer-battered Catfish

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• 1 lb dried great northern beans
• 4 strips bacon, thick-cut
• 1 large yellow onion, chopped
• 1 cup beer, a pale ale preferred
• 1/2 cup molasses
• 2 tablespoons light brown sugar
• 1 tablespoon dried mustard
• 1 teaspoon sweet paprika
• 2 tablespoons sweet pickle relish
• salt to taste

Note: 1 pound of canned beans can be substituted for dry beans, see adjustment to cooking time below.

Molasses Baked Beans

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• 2 sticks (16 tablespoons) butter, softened
• 1/4 cup Worcestershire sauce
• 1 sprig rosemary
• 2 tablespoons chopped garlic
• Pinch of cayenne pepper, more or less to taste
• 1 tablespoon black pepper
• Juice of half a lemon
• Pinch of Cajun or Creole seasoning
• 2 to 4 dashes Louisiana-style hot sauce
• Pinch of paprika
• 1 pound Louisiana crab fingers
• 1/2 cup Abita Amber beer

• 36 (16–20 count) shrimp, head-on
• 3/4 cup black-eyed peas, cooked
• 1/4 cup diced onion
• 1 tablespoon minced garlic
• 1/8 teaspoon ground ginger
• Creole seasoning to taste
• salt and black pepper to taste
• granulated garlic to taste
• 2 large eggs
• 1/4 cup olive oil
• 1 1/4 cups beer
• Louisiana hot sauce to taste
• 2 cups flour
• 1 quart vegetable oil

Note: Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Dr. Robert Harrington, former dean of the John Folse Culinary Institute at Nicholls State University.

• oil for deep-frying 
• 1 lb all-purpose flour 
• 1 (12 oz) beer 
• 3 whole eggs 
• 3 egg yolks 
• 2 teaspoons dark rum 
• Pinch of salt 
• 3 egg whites 
• 6 medium apples, peeled, cored and cut into rounds 1/4 inch thick 
• granulated sugar (for garnish)

Apple Beignets

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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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• 2 cups cornmeal
• 1 cup flour
• 1 cup corn flour
• 1 tsp baking soda
• 0.5 tsp salt
• 2 oz sugar
• 1.5 cups buttermilk
• 4 oz of Abita beer
• 2 eggs
• 2 oz small dice tasso
• ¼ tsp of baking powder
• 10 ea 10/15 shrimp peeled with tail intact
• 10 bamboo skewers (6 inch)

Hot Sauce Buerre Blanc

• 1 cup heavy whipping cream            
• 1 pint reduced Crystal hot sauce
• 4 oz unsalted butter

Pepper Jelly

• 1 cup corn syrup
• 1 cup distilled white vinegar 
• 1 oz green bell pepper (brunoise)     
• 1 oz yellow bell pepper (brunoise)    
• 1 oz red bell pepper (brunoise)
• ½ tsp crushed pepper flakes
• ¼ tsp fresh ground black pepper corns

Batter

• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons corn starch
• 1 tablespoon baking powder
• pinch of salt
• pinch of pepper
• 1 cup Abita amber beer
• vegetable oil for frying as needed

Filling

• 1/2 cup Louisiana blue crab meat, picked through for shells
• 1/2 cup mascarpone cheese
• 1/4 cup chives
• 1 shallot, very small diced
• 2 teaspoons salt
• pinch of pepper

Blue Crab Beignets

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Biscuits

• 3/4 cup baked, pureed, Louisiana sweet potatoes
• 2 tablespoons brown sugar
• 1/2 stick butter (4 tablespoons)
• 4 teaspoons baking powder
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Seafood Stew

• 2 tablespoons vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tablespoons minced garlic
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup diced mirliton
• 1/2 cup Abita Amber beer
• 1 tablespoons Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew with Sweet Potato Biscuits

Click for Video of Cooking Demonstration