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  • Emerils. com
    Explore Emeril's culinary world with recipes, cooking tips, and more from the renowned chef and restaurateur Discover flavors that inspire your kitchen creations
  • Recipes | Emerils. com
    emerils new orleans 10
  • Our Products | Emerils. com
    New RecipesEmeril Events HappeningsSales Special Deals on Emeril ProductsEmeril’s Restaurants
  • Contact - Emerils. com
    What is the Emeril Lagasse Foundation? Established in 2002, Emeril Lagasse Foundation supports non-profit organizations and educational initiatives that create new opportunities for children, especially for those from disadvantaged circumstances, in the communities where Emeril's restaurants operate
  • Essence | Emerils. com
    Watch Emeril Emeril on Youtube Join Chef Emeril Lagasse as he teaches you how to make his signature dishes Watch Now
  • Entree - Emerils. com
    Creole Duck Breasts with Beer and Dried Cherry Glaze Yield: 2 to 4 servings, depending on size of duck breasts Tags: Emeril Cooks Season 2
  • Emeril Social | Emerils. com
    emeril Be Social! Follow Chef Emeril Lagasse, Emeril's Restaurants and the Emeril Lagasse Foundation on social media
  • Andouille And Chicken Jambalaya - Emerils. com
    1 2 cup vegetable oil 3 cups chopped onions 1 cup chopped bell peppers 3 teaspoons salt 1 1 4 teaspoons cayenne 1 pound andouille, chorizo, or other smoked sausage, cut crosswise into 1 4-inch slices 1 1 2 pounds boneless white and dark chicken meat, cut into 1-inch cubes 3 bay leaves 3 cups medium-grain white rice 6 cups water 1 cup chopped green onions
  • Emerils Classic Seafood Gumbo | Emerils. com
    Some form of gumbo is always on the menu at Emeril's Restaurant This classic seafood version, which is chock-full of shrimp, fish, and oysters swimming in a broth richly flavored with gumbo crabs, is always a hit
  • Classic New Orleans Bread Pudding with a Bourbon Sauce
    Preheat the oven to 350ºF and grease a 6-cup (9 1 4 by 5 1 4 by 2 3 4-inch) loaf pan with the butter Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth Add the half-and-half and mix well Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally Pour mixture into the prepared pan Bake until the pudding





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