Emeril lagasse shrimp recipes

Chicken and Andouille Gumbo | Emerils.com

Emeril's Shrimp Scampi | Emerils

This shrimp Creole recipe comes from Emeril Lagasse, who visited the Food & Wine Test Kitchen back when he was chef at legendary Commander's Palace in New Orleans. The spicy, tomato-based sauce is based on the "trinity" of Cajun cooking: onion, celery, and green bell pepper.

Check out Emeril’s New Orleans Barbecue Shrimp recipe and more from Sur La Table!

The grits help balance the spiciness from the shrimp.

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This Emeril Lagasse Crawfish Étouffée recipe is a must-try for any seafood lover. The combination of succulent crawfish and a rich, spicy sauce is unbeatable. Pro tip: let it simmer slowly to develop deep flavors. You won’t regret it! #EmerilLagasseCrawfishEtouffee #EmerilLagasse #CrawfishEtouffee

With the crisp fall weather having arrived, so has the desire for warm and hearty dishes like this Cajun Shrimp Stew from Emeril Lagasse's latest cookbook, 'Sizzling Skillets and Other One-Pot Wonders'. In his tribute to single dish recipes, he shows there's nothing more satisfying than a comforting meal prepared in your most cherished pot or pan. And unlike some comfort food, this dish is warming, but not heavy. Lagasse initially gained fame in the culinary world, taking over from Paul…

Though it may sound very fancy, étouffée is French for "smothered" -- and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice. Here, shrimp take the center role.

The celebrity chef celebrates a quarter century in his original New Orleans restaurant, shares BBQ shrimp secrets

From Emeril's new Emeril 20-40-60 cookbook. DH saw Emeril make it on Regis and Kelly this morning and made it for himself by 11am! Really beautiful, simple and spicy! Sure to be one of DH's favorites!

This easy Croatian shrimp recipe, Skampi Na Buzara, can be prepared with head-on or tail-on shrimp and takes just 40 minutes.

Emeril's Cajun Jambalaya is so very yummy, it's the spot, warms you up, always a hit when I make it!! I made just a few very minor changes in Emeril's Creole Seasoning I use smoked paprika omg that little bit of smokiness with the heat is soooo good. "BAM" Emeril would be proud at least that's what I like to think Double the creole seasoning it is also awesome rubbed on chicken or fish then grilled!! When chopping vegetables measuring is always rounded up I just can't stop halfway through a…

This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee…

When the shrimper gets your shrimp for ya, use it all. There’s nothing like it.

This recipe is from Emeril Lagasse. I made it tonight for our Mardi Gras celebration. It was FANTASTIC. I've made one minor adjustment -...

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Crawfish Etouffee recipe from Emeril Lagasse

Mix yourself a Hurricane, New Orleans’ iconic cocktail, blast some jazz in the back yard, and fire up your grill for one or all of these 5 Recipes.