• 1 pound elbow macaroni
• 1 tablespoon extra-virgin olive oil
• 1/2 yellow onion, minced
• 4 celery stalks, cut into small dice
• 2 teaspoons paprika
• 1 teaspoon cayenne
• 1 teaspoon black pepper
• 3 tablespoons Creole mustard
• 1½ cups mayonnaise
• 3 tablespoons red wine vinegar
• 1 lemon, juiced
• 1 teaspoon hot sauce or more to taste, Tabasco or Louisiana hot sauce
• Kosher salt

Cajun Macaroni Salad

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• 1 bone-in pork shoulder, about 6 Ib  
• 2 teaspoons red pepperflakes
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon mustard seed
• 1 cup water
• 1 cup cider vinegar
• 4 yellow onions, thinly sliced
• 1 green bell pepper, seeded and finely chopped
•  

SAUCE

• ½ cup  unsalted butter
• 3 yellow onions, chopped
• 3 cloves garlic, chopped
• 2 cups canned whole tomatoes, puréed
• 2 tablespoons tomato paste
• 1 cup peach preserves
• ½ cup coarse-grain Dijon mustard (or Creole mustard)
• ½ cup aged Kentucky bourbon
• ½ cup honey
• ½ cup firmly packed dark brown sugar
• 1 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco sauce or other hot-pepper sauce
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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• 3/4 cup vegetable oil
• 1/2 cup chopped green onions (green and white parts)
• 1/2 cup chopped yellow onions
• 1/4 cup fresh lemon juice
• 1/4 cup chopped celery
• 3 tablespoons Creole or other whole-grain mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped garlic
• 2 tablespoons prepared horseradish
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper

• 4 large eggs
• 2 pounds small, raw peeled Louisiana shrimp
• 1 jar (16oz) of Zatarains Creole mustard (substitute: spicy brown mustard)
• 1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
• 1 cup canola oil
• 1 tablespoon lemon juice
• 1 cup yellow onions, diced small
• 1 cup green bell pepper, diced small
• 1 cup celery, diced small
• Salt and pepper to taste
• Louisiana hot sauce to taste

Note: The recipe is easy to scale up by doubling or tripling all the ingredients. Just make sure there are plenty of shrimp.  You can make this ahead and it will keep for at least a week.  In fact, it is even better if made at least two days before serving.  If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.

Spicy Creole Shrimp Dip

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photo courtesy of George Graham

• 2 large red or green tomatoes, preferably Creole, finely chopped
• 1 red onion, finely chopped
• 1 small red bell pepper, seeded, finely chopped
• 1½ teaspoons salt
• 1 cup white wine vinegar
• 2 cloves garlic, minced
• Louisiana-style hot sauce

• 1 small onion, roughly chopped
• 1 rib celery, roughly chopped
• 2 cloves garlic, peeled
• 3 green onions, roughly chopped 
• 1⁄4 cup fresh parsley leaves, loosely packed
• 2 tablespoons prepared horseradish
• 1/2 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons Creole mustard
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• salt, pepper, Louisiana style hot sauce 

Pork Nuggets

• Canola oil, for frying
• 1 tablespoon chives, chopped
• 1/4 cup pickled jalapenos, minced
• 1 shallot, minced
• 1 tablespoon garlic cloves, minced
• 1/4 cup white wine vinegar
• 1½ cups whole-grain Creole mustard
• Salt and freshly cracked black pepper
• 2 lbs pork loin, cut into chunks
• 1½ cups buttermilk
• 1 egg
• 2 cups flour
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne

Spicy Dipping Sauce

• 1/2 cup  sour cream
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder

Crispy Fried Pork Nuggets

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• 1/3 cup red wine vinegar
• 1/2 cup Creole mustard or any coarse, grainy brown mustard
• Salt and freshly ground black pepper
• 2/3 cup vegetable oil

Creole Mustard Vinaigrette Dressing

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• 2 tablespoons finely chopped onion or shallots
• ​1 garlic clove, minced
• ​2 tablespoons Creole mustard
• ​1 tablespoon apple cider vinegar
• ​1 teaspoon sweet Hungarian paprika
• ​1/2 teaspoon cayenne
• ​juice of 1 medium lemon (about 3 tablespoons)
• ​1 tablespoon prepared horseradish
• salt and pepper
• 1 cup olive oil
• ​1/4 cup finely chopped celery heart
• 2 tablespoons chopped fresh parsley
• ​2 tablespoons finely chopped scallion

Remoulade Sauce

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• One 5-pound chicken cut into 8 pieces
• Emeril's Essence
• ​2 cups Creole Mustard
• ​2 cups all-purpose flour
• ​2 eggs, beaten
• ​2 tablespoons milk
• ​Oil for frying

Emeril's Creole Fried Chicken

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