• 2 cups graham cracker crumbs
• 1 stick (8 tablespoons) melted butter
• 1/2 cup brown sugar
• 2½ pounds softened cream cheese
• 1¼ cups sugar
• 1¼ cups Creole cream cheese
• 3 medium eggs
• 3/4 cup sour cream
• 2 tablespoons powdered sugar

Chef's Note: Chef Danny created this recipe using The Commander’s Palace New Orleans Cookbook by Ella and Dick Brennan as a reference.
Sour cream can be substituted for the Creole cream cheese if it is not available in your area.

Creole Cream Cheese Cheesecake

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Stuffing

• 6 tablespoons butter
• 2 yellow onions, diced
• 2 ounces chopped garlic
• 1 pound andouille sausage, finely diced
• 8 cups crumbled cooked corn bread
• 8 cups toasted fresh bread crumbs
• 1 teaspoon Creole seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups chicken stock
• 2 large eggs, beaten
• 12 lb fresh turkey
• 1 tablespoon vegetable oil
• Worcestershire gravy (recipe follows

Worcestershire Gravy

• 2 tablespoons olive oil
• 2 onions, chopped
• 1/2 cup tamarind paste
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 jalapeños, seeded and minced
• 1/4 cup canned anchovies, chopped
• 1/4 cup tomato paste
• 2 whole cloves
• 2 tablespoons freshly cracked black pepper
• 1/2 cup dark corn syrup
• 1 cup molasses
• 2 cups white vinegar
• 1 bottle dark beer
• 1/2 cup orange juice
• 2 cups water
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• Reserved turkey neck and giblets

Holiday Turkey with Cornbread-Andouille Stuffing

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• 2 cups pecan halves
• 1 cup plus 1 tablespoon all-purpose flour, in all
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1teaspoon basil (fresh or dried)
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large egg
• 1 cup milk
• 1 stick butter
• juice from 3 large lemons, seeds removed
• 2 cups chicken or fish stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped parsley
• 6 bass filets
• salt, to taste

• 1 1/2 cups peanut oil, for frying
• 12 ounces evaporated milk
• 1 cup water
• 1 large egg, lightly beaten
• Salt and freshly ground white pepper
• 1 whole chicken (about 3 1/2-pounds), rinsed, patted dry and cut into 8 pieces
• 1/2 cup all-purpose flour
• Chopped dill pickle, for garnish
• 1 tablespoon garlic, finely chopped
• 1 tablespoon parsley, finely chopped

Louisiana Fried Chicken

• 2 tablespoons extra-virgin olive oil
• 3/4 cup diced green bell pepper
• 3/4 cup diced onion
• 1 tablespoon garlic, finely dice
• 1/2 ounces green onion, bias cut
• 2 tablespoons Creole seasoning
• 1 lb 2 ounces russet (Brabant) potatoes, diced, blanched, and fried
• 6 ounces Louisiana crawfish tails, fresh
• 2 each green onion, green part only, bias cut
• 4 eggs, poached
• 6 ounces Hollandaise Sauce (recipe here )
• diced red bell pepper for garnish

Louisiana Crawfish Hash with Poached Eggs

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Burger Mix

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• ½ cup very finely diced onion
• 2 tablespoons very finely diced red bell pepper
• 2 tablespoons very finely diced yellow bell pepper
• ¾ teaspoon salt, in all
• ¼ teaspoon cayenne pepper, in all
• Emeril’s Original Essence to taste
• 1 pound Louisiana crawfish tails, peeled
• ¼ cu1 chopped green onion tops
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 large eggs, in all
• 1½ cups breadcrumbs, in all
• ¼ cup grated Parmigiano-Reggiano cheese
• ⅓ cup flour
• ½ cup vegetable oil

Toppings

• 4 onion rolls, halved and toasted
• Creole tartar sauce, for serving
• ¼ cup sliced hamburger pickles
• 1 small tomato, cored and thinly sliced
• 1 small yellow onion, peeled and thinly sliced
• 1 cup shredded iceberg lettuce

Emeril's Crawfish Burgers

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• 1 pound basic pie dough (Recipe here)
• 3/4 cup sugar
• 3 each large eggs, beaten
• 1/4 teaspoon vanilla
• 13 tablespoons butter, softened, divided
• 1/4 cup plus 2 tablespoons flour, divided
• 5 to 6 each ripe pears, peeled, cored, and sliced 1/4-inch thick
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon 
• 1/4 cup sliced almonds
• 1/4 cup chopped pecans
• 1/2 cup almond flour
• powdered sugar, for dusting

Chef John Besh's Thanksgiving Pie Tart

• 3/4 cup granulated sugar, in all
• 4 tablespoons water
• 3 large eggs 
• 2 cups whole milk, scalded
• 1/2 teaspoon best quality pure vanilla extract

Caramel Cup Custard

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• 4 tablespoons unsalted butter
• 1 1/2 pounds turtle meat, trimmed of all sinew and cut into 1/4-inch cubes
• 8 cloves garlic, minced
• 2 medium-size onions, chopped finely
• 4 stalks celery, chopped fine
• 2 medium-size green bell peppers, chopped finely
• 1 1/2 tablespoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper
• 2 medium-size Creole tomatoes, seeded and chopped finely
• 3/4 cup all-purpose flour
• 3 quarts beef stock
• 1 cup Worcestershire sauce
• 2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce
• 2 tablespoons Italian (flat-leaf) parsley leaves, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 5 large eggs, hard-boiled, chopped fine
• 6 ounces fresh spinach, washed, stemmed and leaves slices fine
• zest of 3 lemons, chopped fine
• 1/3 cup fresh lemon juice
• 1/3 cup good-quality pale sherry

Seafood Orleans Base

• 3 ounces butter
• 1/2 cup red onions, julienne
• 1/2 cup red bell peppers, julienne
• 1/2 cup green bell peppers, julienne
• 1 tablespoon garlic, minced
• 1/2 pound Louisiana shrimp, 31–35 count, peeled and deveined
• 3 ounces sherry
• 1/2 pound Louisiana crawfish tails
• 1/2 pound Louisiana jumbo lump crab meat
• 2 tablespoons Creole seasoning
• 1 cup heavy cream
• 1/4 cup green onions, tops only sliced thin
• 1 tablespoon parsley chopped fine

Omelet

• 4 tablespoon butter or margarine
• 12 eggs, beaten
• 4 pinches salt
• 4 orange slices
• 4 sprigs parsley

New Orleans Seafood  Omelet

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