• 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

Click to enlarge image

• 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

Click image to enlarge

• 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

Click image to enlarge

• 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

Click image to enlarge

• 1 pound (21-25 count) shrimp, heads removed
• 5 teaspoons minced garlic
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Louisiana-style hot sauce
• 3/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 tablespoon unsalted butter
• French bread for serving

​New Orleans Barbecue Shrimp

Click image to enlarge

• 4 fresh redfish fillets (6 to 7 ounces each, 1/2 to 3/4 inches thick, skin off)
• 1 lb unsalted butter, melted and clarified
• 5 tsp Chef Paul Prudhomme’s Blackened Redfish-Magic Seasoning Blend
• cast iron skillet, seasoned
• dish towel
• fish spatula, long

Reggio's Blackened Redfish

Click image to enlarge

• 2 eggs
• 1 cup milk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 4 U.S. Farm-Raised Catfish fillets
• Vegetable oil for deep frying
• 3 tablespoons butter, melted
• 12 shrimp, shelled and deveined
• 1/2 teaspoon chopped garlic
• 12 3 x 1/4 inch strips of ham
• 1 tablespoon dry vermouth
• 1/2 cup heavy cream
• 1 tablespoon chopped green onions
• 1 teaspoon lemon juice
• salt (to taste)
• dash of cayenne pepper
• parsley sprigs and lemon wedges

Catfish and Shrimp La Fitte

Click image to enlarge

• 5 lbs beef shortribs
• 3 stalks celery, chopped
• 2 medium onions, chopped
• 2 carrots, chopped
• 3 cloves garlic
• 2 sprigs thyme
• 1 sprig rosemary
• 2 tablespoons tomato paste
• 1¼ cup flour
• 2 cups canned tomatoes, chopped
• 1 cup red wine
• 2 tablespoons canola oil 
• 4 cups chicken stock
• 3 tablespoons cane vinegar
• 2 tablespoons cane syrup
• 1 cup sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon louisiana hot sauce
• 1 large Yukon Gold potato
• 1 tablespoon chopped fresh thyme
• salt and pepper

Cane Braised Beef Shortribs

Click image to enlarge

Note: This image is a generic braised shortrib, yours will vary as the bone is left here and served on mashed potato.

• 6 tablespoons butter
• ½ cup chopped yellow onion
• ½ cup chopped celery
• 1 large bell pepper, cut into strips
• 1 teaspoon minced garlic
• ½ pound medium-size shrimp, peeled and deveined
• ½ pound boiled ham, coarsely chopped
• ½ pound smoked sausage, sliced
• 1 (1 lb.) can whole tomatoes, mashed with their liquid
• 2 bay leaves
• 1 cup chicken broth
• 1 cup Mahatma or WaterMaid rice
• Salt and cayenne pepper to taste
• ¼ cup chopped green onion (green part only)

Traditional "Mahatma Rice" Jambalaya

Click image to enlarge

Per indicidual mirliton to be stuffed; recipe may be scaled up as desired.

• 2 oz. butter
• 1 shallot, chopped
• 1 teaspoon Dill, chopped
• 1/2 cup heavy cream
• 4 oz. shrimp, peeled and deveined
• 4 oz. lump crabmeat
• 1/4 cup white wine

Stuffed Mirliton with Shrimp and Crabmeat

Click image to enlarge