Search results
Results From The WOW.Com Content Network
The " holy trinity " in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in ...
To celebrate 20 years of cooking, renown chef Emeril Lagasse is giving away electronic copies of recipes from his three New Orleans restaurants. The cookbook includes 11 recipes, from BBQ shrimp ...
Emeril John Lagasse III ( / ˈɛmərəl ləˈɡɑːsi / EM-ə-rəl lə-GAH-see; born October 15, 1959) [ 1] is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003.
Cajun cuisine is often referred to as a "rustic" cuisine, [ 1] meaning that it is based on locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. [ 2] Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes.
E.J. Lagasse, 20, currently serves as chef patron of Emeril's Restaurant in New Orleans.
Food Network. Release. 16 November 1994. ( 1994-11-16) –. 2007. ( 2007) Essence of Emeril (1994–1996, 2000–2007) is a Food Network cooking show hosted by celebrity chef Emeril Lagasse. It was half-hour show which aired on weekends.
For premium support please call: 800-290-4726 more ways to reach us
Stir the Pot: The History of Cajun Cuisine, p. 135 Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouille ...