• 16 ounces thin spaghetti
• 1 1/2 cups Bordelaise Sauce (see recipe here)

Spaghetti Bordelaise

• 1/2 cup grated parmesan cheese
• 1/2 cup mozzarella cheese, in 1/4" - 1/2" chunks
• 1 package frozen spinach, thawed and squeezed dry
• 14 oz can of artichoke hearts, chopped
• 2 teaspoons minced garlic
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Spinach and Artichoke Dip

Click image to enlarge

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks with leaves, chopped
• 2 red bell peppers, cored, seeded, chopped
• 2 garlic cloves, minced
• 1 lb Italian sausage (sweet or hot) casing removed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon crushed ot red pepper
• 12 ounces, day old crusty Italian bread, cut into 1 inch pieces
• 1 cup Parmesan cheese, fresh grated is ideal
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup dry white wine
• 1½ cup turkey stock (chicken stock OK to use)

Note: While Italian sausage and your favorite thanksgiving turkey may not sound as if they go together, take it from us - great!

Italian Stuffing with Sausage and Parmesan Cheese

Click image to enlarge

• 2 1/2 cups rice
• 1/2 cup finely chopped white onion cup unsalted butter
• 1/2 cups crab stock
• 2 1/2 cups white wine
• 1/2 cup freshly grated Italian Parmesan
• 8 ounces jumbo lump crabmeat
• 1 tablespoon of saffron
• salt, to taste
• pepper, to taste

Saffron and Crab Risotto

Click image to enlarge

• 1 medium Louisiana sweet potato
• 1 large Yukon gold potato
• 1 1/2 cups flour, sifted
• 2 large eggs
• salt, to taste
• white pepper, to taste
• 4 to 6 tablespoons butter
• 1 tablespoon fresh sage, chopped
• Parmesan, to taste 

Chef's Note: This recipe has an Italian flare but uses Louisiana ingredients. I like to roast my sweet potatoes before doing anything else; it keeps the flavor of the sweet potato, keeps the perfume of it, and also if you boil them in water; they can become water-logged. Roasting concentrates the flavor in the skin. 

Sweet Potato Gnocchi

Click image to enlarge

• 1 (16 ounce) package uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken or turkey broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey

Turkey Tetrazinni

Click image to enlarge.

• 1 (8-ounce) package angel hair pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound sliced mushrooms
• 1/2 cup chopped green onions
• 1/3 cup chopped minced garlic
• 1 tablespoon cornstarch
• 1 (12 ounce) Can evaporated skim milk, divided
• 1/3 cup white wine or cooking wine
• 1 cup packed fresh baby spinach leaves
• 1 pound lump or white crabmeat, picked through for shells
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

Click image to enlarge

• 1/2 cup diced celery 
• 1/2 cup diced red bell pepper
• 1 tablespoon chopped garlic
• 1 stick unsalted butter
• 1 cup diced onions
• 2 tablespoons crab base
• 1 cup white wine
• 1 quart heavy cream
• Blonde roux
• 1/2 cup chopped parsley
• 3/4 cup chopped green onions
• 2 lbs lump crabmeat
• 1/2 cup Parmesan cheese
• Flour
• Panko bread crumbs
• Eggwash
• Oil for frying

 Clementine's Crab Cakes

Click image to enlarge

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

Click image to enlarge

• 4 tablespoons butter
• 2 tablespoons olive oil
• 6 cups thinly sliced yellow onions
• 4 garlic cloves, peeled and left whole
• 1 teaspoon sugar
• 1/4 cup brandy
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 3 quarts beef stock or broth
• 1 1/2 cups dry white wine
• salt and black pepper, to taste

Croutons

• 8 thick slices French bread
• 4 tablespoons butter, softened
• 4 tablespoons olive oil
• 3 cloves garlic, minced

Gratinée

• 8 ounces Gruyére cheese, shredded
• 8 ounces mozzarella, shredded
• 4 ounces freshly grated Parmesan cheese