• 8 ounces fresh black-eyed peas (or any other variety)
• 8 ounces fresh baby lima beans
• 1 bay leaf
• 4 sprigs thyme
• 6 cups chickenn stock
• 2 carrots, 1 trimmed and left whole and 1 finely diced
• 3 celery stalks, 1 trimmed and left whole and 2 finely diced
• 2 small onions, 1 halved and 1 finely diced
• 1 head garlic, top trimmed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup unsalted butter, diced

Fricassee of Peas and Beans

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• 2 cups du Puy lentils
• 1 cup dried pinto beans, soaked overnight
• 1 cup dried cream peas or small white beans such as navy beans or crowder peas, soaked overnight
• 2 tablespoons chili powder
• 1½ teaspoons ground cumin
• 1¼ teaspoons hot paprika
• 1 teaspoon cayenne
• 3/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon ground cinnamon
• 1 head garlic, minced
• 2 cups yellow onion, small diced
• 1 cup red bell pepper, small diced
• 1 cup yellow bell pepper, small diced
• 1 cup poblano chile, small diced
• 14.5 ounce petite diced tomatoes with juice
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon chipotle sauce
• 8 cups vegetable stock
• 1 tablespoon kosher salt
• 1 teaspoon hot sauce or to taste
• 1/4 teaspoon crushed red pepper

Emeril's Vegetarian Chili

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• 2 tablespoons olive oil
• 1 medium onion, sliced
• 12 ounces amber ale
• 2 cups chicken stock
• 1/2 cup half-and-half
• 1 cup grated sharp Cheddar cheese
• 1 cup grated Gruyere cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• salt and pepper to taste
• 1½ lbs cooked leftover hamburger patties, coarsely chopped
• 1/4 head iceburg lettuce, shredded
• 6 slices bacon, cooked crisp and coarsely chopped
• 12 cherry tomatoes, halved
• croutons
• 1 small onion, chopped
• ketchup
• yellow mustard

Bacon Cheeseburger Soup

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• 1 lb. thick-sliced bacon, diced
• 1 white onion, diced (2 cups)
• 1 cup minced celery
• 1 tablespoon garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups peeled and diced russet potatoes (2 lb.)
• 1 tablespoon dry mustard
• 2 teaspoons paprika
• 3 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 4 cups sharp Cheddar, shredded
• 2 cups half-and-half
• Salt, black pepper, and cayenne pepper to taste
• scallions, Minced for garnish

Cheese & Potato Soup

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• 3 pounds cut redfish filets
• ½ cup cooking oil
• ½ cup flour
• ½ cup chopped onions
• ½ cup chopped celery
• ½ cup chopped bell pepper
• 1½ tablespoons diced garlic
• 1½ cups sliced mushrooms
• 1½ cups tomato sauce
• 2½ quarts fish stock
• ¾ teaspoon thyme
• ¾ teaspoon basil
• 1½ bay leaves
• 2¼ cups sliced lemons
• 3/4 cup chopped green onions
• ¾ cup chopped parsley
• salt and cracked pepper to taste
• pepper sauce to taste

John Folse Redfish Courtbouillon

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• 3 pounds (21 - 25 count) shrimp, peeled and deveined
• 3/4 cup vegetable oil
• 3/4 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 2 cups tomato sauce
• 1 cup tomaotes, diced
• 1½ cups shellfish stock
• 1 cup green onions, chopped
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste
• Louisiana hot sauce to taste

John Folse Shrimp Creole

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• ¼ cup extra virgin olive oil
• 1 tablespoon chili powder
• ½ bunch of cilantro, chopped
• 4 jalapeños, seeded and chopped
• 2 large yellow onions, chopped
• 6 to 8 Hatch chiles, roasted, seeded and chopped (reserve seeds for extra heat)
• 4 cloves garlic, minced
• 3 large tomatoes, diced
• 3 green onions, chopped
• 4 large chicken breasts, shredded (or one whole chicken, roasted and deboned)
• 1 cup of cheddar cheese
• 12 cups chicken stock
• Juice of 2 limes
• 2 tablespoons of butter
• 1 teaspoon freshly-cracked black pepper
• ¼ teaspoon cayenne
• Salt to taste
• Additional cilantro and green onions to be added to bowls as garnish
• Tortilla chips

Hatch Chili Chicken Tortilla Soup

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•  1/4 cup extra-virgin olive oil
•  3 large tomatoes, coarsely chopped
•  1 red and 1 green bell pepper, cored, seeded and coarsely chopped
•  20 cloves garlic, peeled and coarsely chopped
•  coarse salt to taste
•  freshly ground black pepper to taste
•  1 cup chicken stock, vegetable stock or water (or more, to taste)
•  1/2 cup dry white wine
•  2 to 3 tablespoon balsamic vinegar, or to taste
•  4 to 6 slices Italian bread, toasted or lightly dried out in oven
•  grated Parmesan cheese, optional
•  chopped basil and parsley, optional

Garlic and Tomato Soup

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• ¼ cup chili powder
• 2 tablespoons whole cumin seeds
• 1 teaspoon cayenne
• ¾ teaspoon ground cinnamon
• 2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
• 3 bay leaves
• 2 teaspoons light or dark brown sugar
• 4 pounds boneless beef chuck, trimmed and cut into 1½ to 2-inch cubes
• 1 teaspoon freshly ground black pepper
• 2½ tablespoons kosher salt
• 3 tablespoons vegetable oil
• 3 medium onions, coarsely chopped (about 4 cups)
• 1½ cups chopped celery, including leaves
• 6 cloves garlic, roughly chopped
• 2 jalapeño chiles, roughly chopped
• One 12-ounce bottle dark Mexican beer, such as Negro Modelo
• 2 tablespoons tomato paste
• One 28-ounce can crushed tomatoes
• 1 ounce semisweet chocolate, coarsely chopped
• 3 tablespoons masa harina (corn flour, not cornstarch)
• ½ cup chopped fresh cilantro leaves
• ½ cup chopped fresh parley leaves

Emeril's Slow Cooker Chili

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• 1 cup vegetable oil
• 1½ cups all-purpose flour
• 2½ cups finely chopped onion
• 1/4 cup minced garlic (about 12 cloves)
• 10 cups rich shrimp stock
• 2 bay leaves
• 1¼ teaspoons freshly ground black pepper
• 3/4 teaspoon cayenne
• 2 teaspoons chopped fresh thyme leaves
• 1½ tablespoons kosher salt
• 3 large baking potatoes (2½ to 3 pounds), peeled and cut into 2-inch pieces
• 2 pounds small or medium shrimp, peeled and deveined
• 1/4 cup chopped green onion, green part only
• 2 tablespoons chopped fresh parsley leaves
• Steamed long-grain white rice, for serving

Cajun Shrimp Stew

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