• 1 pounds Brussels Sprouts
• 1/2 ounce olive oil
• 1/2 pound crawfish tails
• Cajun Seasoning
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 rib of celery, chopped
• 1 cup chicken stock or water
• 2 ounces white wine
• 2 ounces unsalted butter

Brussels Sprouts

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• 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

• 1 cup buttermilk
• 1/4 cup hot sauce
• 3 tablespoons Emerils’ Original Essence or Creole Seasoning, in all
• 2 large yellow onions, cut into 1/16-inch thick rings
• Vegetable oil, for frying
• 2 cups all-purpose flour

Emeril's Buttermilk Onion Rings

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Seasoning Mix

• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper or to taste
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves

Dressing

• 20 small Louisiana oysters in their liquor (about ½ pound)
• 1 cup cold water
• 8 tablespoons (1 stick) margarine
• 1½ cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 teaspoon minced garlic
• 3 bay leaves
• 1 to 2 cups fine, dry Italian bread crumbs
• 2 tablespoons unsalted butter, softened
• 1/4 cup chopped green onions

Creole Oyster Dressing 

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• 6 large ears corn
• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 tablespoons Texas-style chili powder
• Salt and crushed red pepper flakes to taste

Spicy Grilled Corn on the Cob

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