• 2 quarts of water
• 2 tablespoons powdered chicken base or shrimp base if you can find it
• 1 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 2 cups potatoes, diced 1/2-inch
• 1 lb shrimp, peeled and deveined
• 1/2 cup cornstarch
• pepper to taste

Shrimp And Potato Soup

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• 5 large egg yolks (reserve whites for another use)
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 2 cups milk
• 1 teaspoon vanilla extract
• 4 ounces semi-sweet chocolate, finely chopped (preferably 58%-62% cacao)
• 2 tablespoons unsalted butter

Old-Fashioned Chocolate Pudding

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• 1 recipe Cashew Pie Crust, blind baked and cooled, (recipe follows)
• 2½ cups milk
• ¾ cup sugar
• 4 eggs, whisked
• ¼ cup cornstarch
• ½ stick unsalted butter, at room temperature
• 1 teaspoon coconut extract, or to taste*
• 1 recipe Lime Meringue, (recipe follows), or whipped cream

Cashew Pie Crust

• 1 stick unsalted butter
• 1¼ cup all purpose flour
• ¼ cup cashews, ground
• Pinch of salt
• Pinch of lime zest
• 1 teaspoon vanilla extract
• 1 egg yolk

Lime Meringue

• For the syrup:
• 1 cup plus 2 tablespoons sugar
• ¼ cup water
• ¼ cup freshly squeezed lime juice

• For the whites:
• 3 large egg whites
• 1 tablespoon plus 1 teaspoon sugar
• Zest of 2 limes

Emeril's Delmonico Coconut Cream Pie

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This recipe was credited to Donald Link accidentally; it is actually a recipe developed by Marcelle Vienvenue's mother. Per Marcelle: 

This is a classic etouffee (etouffee means to smother in French) from south Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and flour) that’s added to thicken it up a bit.  My mother was of the opinion that if you used a roux, then it became a roux. This is her recipe.

• 1/4 pound (1 stick) unsalted butter
• 2 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 2 pounds peeled crawfish tails
• 1 tablespoon flour or cornstarch dissolved in 1/2 cup water
• Salt and cayenne to taste
• 2 tablespoons chopped green onions
• 1 tablespoon fresh parsley leaves, chopped
• salt and cayenne pepper to taste
• Cooked long-grain rice

Chef's note: This is a classic etouffee from South Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit. 

Crawfish Stew-Fay (Etouffee)

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