FRIED CHICKEN
Provided by Emeril Lagasse
Categories main-dish
Time 5h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
- Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
- Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
BAYOU CHICKEN PASTA
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
EMERIL'S CAJUN CHICKS
Provided by Emeril Lagasse
Time P1DT4h20m
Yield 16 to 20 servings
Number Of Ingredients 16
Steps:
- To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10
CAJUN CHICKEN ALFREDO
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
CAJUN JAMBALAYA - EMERIL LAGASSE
I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from www.foodtv.com
Provided by Cristina Barry
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
EMERIL'S BAYOU CHICKEN PASTA
This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make.
Provided by -BreanneMarie-
Categories Chicken Breast
Time 41m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
More about "emerils cajun chicks recipes"
HOMEMADE CAJUN SEASONING RECIPE - CHILI PEPPER MADNESS
Web Jan 25, 2023 2 tablespoons sea salt. 2 tablespoons garlic powder. 1 tablespoon black pepper. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. 1 tablespoon dried …
From chilipeppermadness.com
From chilipeppermadness.com
10 BEST EMERIL LAGASSE CHICKEN RECIPES | YUMMLY
Web Apr 3, 2023 pesto, fresh mozzarella, chicken, flatbread dough, calabrian chilis and 1 more Silky Tortilla Soup KitchenAid garlic, shredded cheddar cheese, black beans, red pepper …
From yummly.com
From yummly.com
EMERIL'S RAGIN' CAJUN | EMERIL LIVE | FOOD NETWORK
Web Emeril's Ragin' Cajun Emeril loves to kick it up, and cookin' Cajun is a great way to do just that. Tonight there'll be some ragin' cajun in the kitchen. It's going to be hot! See Tune-In...
From foodnetwork.com
From foodnetwork.com
BEST EMERILS CAJUN CHICKS RECIPES
Web Steps: In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
From alicerecipes.com
From alicerecipes.com
NEW NEW ORLEANS PASTA | EMERILS.COM
Web 1 pound boneless, skinless chicken breast, cup boned, sliced 2 1/2 teaspoons Emeril's Original Essence 1 pound peeled and deveined medium shrimp 1 tablespoon olive oil 1/4 …
From emerils.com
From emerils.com
CAJUN/CREOLE | EMERILS.COM
Web Recipes Cajun/Creole Creole Shrimp Remoulade Yield: 4 to 6 appetizer servings Bounce Gumbo (Shrimp and Okra Gumbo for Big Freedia) Yield: 3 quarts; 6 servings Tags: …
From emerils.com
From emerils.com
CAJUN/CREOLE CUISINE | EMERILS.COM
Web This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans, where this is a very traditional dish. You can eat these on their own with some piping hot white rice, …
From emerils.com
From emerils.com
EMERIL'S CAJUN CHICKS
Web To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, …
From emerils.com
From emerils.com
CAJUN JAMBALAYA | EMERILS.COM
Web Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside. Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and …
From emerils.com
From emerils.com
EMERIL’S CAJUN CHICKS – RECIPES NETWORK
Web Feb 15, 2017 Step 1. To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject …
From recipenet.org
From recipenet.org
RECIPES - EMERILS COOKING
Web Recipe Main Ingredients Select content Main ingredients Beef (6) Bread (2) Breadcrumbs (1) Broccoli (1) Cabbage (1) Catfish (1) Chicken (13) Cream (1) Fish (1) Kale (1) Lentils …
From emerilscooking.com
From emerilscooking.com
RECIPES | EMERILS.COM
Web Crostini with Ricotta and Spring Peas. Crostini with Ricotta and Spring Peas
From emerils.com
From emerils.com
EMERIL'S CAJUN CHICKEN & SPAGHETTI | PASTA & BEYOND | PASTA …
Web Emeril's Cajun Chicken & Spaghetti | Pasta & Beyond | Pasta Maker Recipe Emeril Everyday 25.4K subscribers Subscribe 451 views 1 year ago #foodie #pastarecipes …
From youtube.com
From youtube.com
HOW TO MAKE EMERIL'S JAMBALAYA: RECIPE AND TIPS | TASTE OF HOME
Web Feb 15, 2023 Directions Step 1: Season the shrimp and chicken In a bowl, combine the chopped shrimp and chicken with Emeril’s Original Essence. Toss to coat and set …
From tasteofhome.com
From tasteofhome.com
BEST EMERILS CAJUN CHICKS 177391 RECIPES
Web Steps: In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
From alicerecipes.com
From alicerecipes.com
EMERIL’S CAJUN CHICKS RECIPE - FOODHOUSEHOME.COM
Web Emeril’s Essence Creole Seasoning (a.k.a. Bayou Blast!) 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon …
From foodhousehome.com
From foodhousehome.com
EMERIL'S CAJUN CHICKS | EMERILS.COM
Web Recipe Emeril's Cajun Chicks Yield: 16 to 20 servings Ingredients FOR THE MARINADE: 2 tablespoons Worcestershire sauce 1 tablespoon Zatarains Concentrated Shrimp and …
From emerils.com
From emerils.com
You'll also love