Recipezaar: Cajun,Celebrity recipes

Marlo Thomas's Creole Lamb Chops

Sat, 10 Nov 2001 09:01:36 -0500

From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this! -- posted by Lennie

Emeril Lagasse's Essence

Fri, 16 Nov 2001 18:17:02 -0500

This is the original, straight from Emeril himself. For those of us up here in Canada who can't buy it (well, I can't find it) this is a godsend. Bam! -- posted by Lennie

Emeril Lagasse's Red Rooster Punch

Fri, 16 Nov 2001 18:17:42 -0500

Just in time for the holidays, here's a terrific celebrity recipe to, well, kick it up a notch! -- posted by Lennie

Paul Prudhomme's Roast Pork with Gingersnap Gravy

Mon, 15 Jul 2002 23:11:34 -0400

A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says. -- posted by Sue L

Copycat - Famous Dave's Cajun Dynamite Dust Recipe

Thu, 26 Jul 2007 17:32:17 -0400

Blackened fish is my favourite Cajun recipes. In Australia we have some mixes available commercially, but it is always better home made. -- posted by Dropbear

Blue Cheese Gougeres

Fri, 07 Dec 2007 19:32:03 -0500

An Emeril spin on a French delight. -- posted by Mommy Diva

Blackened Salmon With Blue Cheese Sauce

Mon, 16 Feb 2009 01:27:08 -0500

I just watched this on Big Daddy's House with Aaron McCargo(winner of the Next Food Network Star) and had to share! -- posted by Sharon123

Off the Hook Fried Fish Sandwich

Mon, 16 Feb 2009 01:46:12 -0500

I adapted this delicious sandwich from Aaron McCarty who hosts Big Daddy's House on Food Network, and made a few changes to make it mine. I have given a recipe for seafood seasoning. Feel free to make your own or use storebought. -- posted by Sharon123

Emeril Lagasse's Crawfish Etouffee

Thu, 23 Apr 2009 16:11:39 -0400

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 originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe. -- posted by mersaydees