From the Kitchen
Recipes
Emeril's most celebrated dishes — drawn from five seasons of Emeril Cooks and decades of restaurant cooking in New Orleans.
S1 · New Orleans Classic
Crab and Corn Bisque
Fresh Gulf crab, sweet corn, heavy cream, and a touch of Essence — a dish that defines what New Orleans cooking is all about.
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S1 · Cajun Seafood
Andouille-Crusted Redfish with Meunière Sauce
Gulf redfish gets a smoky andouille crust, a pecan-vegetable relish, and classic meunière butter sauce.
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S2 · Chef Collab
Cuban-Style Picadillo & Sweet Plantain Casserole
Emeril and Aaron Sanchez's layered Cuban casserole: sofrito-spiced beef, golden fried plantains, and a savory-sweet finish.
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S2 · Chef Collab
Arroz con Puerco
Pork marinated overnight in bold Latin spices, slow-cooked with long-grain rice, topped with charred peppers, olives, and capers.
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S4 · Southern Greens
Spatchcocked Chicken with Braised Collards & Sauce au Poivre
Butterflied and roasted at 450°F with root vegetables, paired with braised collards and a bold cognac peppercorn sauce.
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S4 · Southern Greens
Gumbo Z'Herbes
The legendary Lenten gumbo of New Orleans — seven greens slow-simmered with smoked hocks and filé powder.
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S5 · Outdoor Cooks
Spicy Pickled Okra
Tabasco peppers, mustard seeds, and garlic in a hot white vinegar brine preserve crisp Louisiana okra at its peak.
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S5 · Outdoor Cooks
Cajun Bloody Mary
Creole spice mix, fresh horseradish, and a pickled okra garnish — make the batch ahead and chill overnight.
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