EMERIL'S ESSENCE
This is a recipe for Emeril's Essence spice, used in many of his recipes. May also be used within many of your own dishes as an extra kick of flavor.
Provided by simmees
Categories Low Cholesterol
Time 5m
Yield 2 1/4 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a mixing bowl.
- Blend well.
- Can be stored in an airtight container in your spice cabinet for up to 3 months.
EMERIL'S ESSENCE CREOLE SEASONING
Provided by Emeril Lagasse
Time 7m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly.
EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
ESSENCE, RUSTIC RUB, AND SOUTHWEST SEASONING
Steps:
- Combine all ingredients thoroughly.
- Combine all ingredients thoroughly.
- Combine all ingredients and store in an air-tight container.
EMERIL LAGASSE ORIGINAL ESSENCE SEASONING
Make and share this Emeril Lagasse Original Essence Seasoning recipe from Food.com.
Provided by Timothy H.
Categories Creole
Time 5m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients is a jar or airtight container mix well.
EMERIL'S SHRIMP ETOUFFEE
Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h55m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
- Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
- Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
- Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.
Nutrition Facts : Calories 210.4, Fat 8.6, SaturatedFat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4
EMERIL'S VEGETARIAN CHILI
Think meatless equals tasteless? Think again. This is a very good meatless chili courtesy of Emeril Lagasse, 2003. Recipe from foodnetwork.com. See my recipe for Emeril's Original Essence.
Provided by AmyZoe
Categories Black Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large heavy pot, heat the oil over medium-high heat.
- Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
- Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
- Add the tomatoes and stir well.
- Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl.
- Ladle the chili into the bowls over the rice.
- Top each serving with a dollop of sour cream and a spoonful of avocado.
- Sprinkle with Emeril's Essence and green onions and serve.
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