GUMBO RECIPE | EMERIL LAGASSE | FOOD NETWORK
Provided by Emeril Lagasse
Categories main-dish
Total Time 2 hours 10 minutes
Prep Time 40 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CREAMY POLENTA RECIPE | EMERIL LAGASSE | FOOD NETWORK
Provided by Emeril Lagasse
Categories side-dish
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
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- In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
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EMERIL'S ESSENCE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
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.
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 268.1 per serving
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 268.1 per serving
- Can be stored in an airtight container in your spice cabinet for up to 3 months.
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GUMBO RECIPE | EMERIL LAGASSE | FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 2 hours 10 minutes
Category main-dish
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Reviews 4
Total Time 2 hours 10 minutes
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- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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CREAMY POLENTA RECIPE | EMERIL LAGASSE | FOOD NETWORK
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Reviews 4.5
Total Time 55 minutes
Category side-dish
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- In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
See details
EMERIL EVERYDAY | SHOP OUR COLLECTION
Emeril Lagasse is an Emmy-winning television personality, the chef and proprietor of several restaurants, a cookbook author, and a philanthropist. READ MORE Reviews from Real …
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EMERIL EVERYDAY | SHOP OUR COLLECTION
Emeril Lagasse is an Emmy-winning television personality, the chef and proprietor of several restaurants, a cookbook author, and a philanthropist. READ MORE Reviews from Real …
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