Emerils Cajun Water Recipes

Steps:

• Place water in saucepan- very simple; this ain't rocket science, folks.
• Use your knob to heat the water on low (turn the heat up if you don't have 2 hours to spend, but-2 hours is really a food of love thing; drinking 2 beers ought to do it).
• (I said to myself: self!) relax and get one of those cold frozen things- it will make you happy, happy, happy.
• Don't jack the fire up to high unless you are on good terms with the fire department (but if you do start a fire- don't run out as fast as you can to remodel your house- stick around!).
• That's what those lines are on there for.
• Heat to a boil- oh yeah babe (really hot!).
• Season with salt, pepper, and Essence (BAM!).
• Fork a lemon if it turns you on.
• Add a pinch of cinnaminnamom to kick it up a notch.
• You could put in 30-40 cloves of garlic, or a ham hock, because pork fat rules!
• Add a teaspoon of heavy cream if it thrills you, because somebody has to keep the Dairy Farmers of America in business.
• And there you have it- use water where called for in Cajun recipes.

Steps:

• Combine all ingredients thoroughly.

Steps:

• Combine all ingredients thoroughly and store in an airtight jar or container.

Steps:

• Combine all ingredients thoroughly and store in an airtight jar or container.

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.

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.

Steps:

• Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
• Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
• Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
• Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
• Remove bay leaf and stir in green onions and parsley to serve.

Steps:

• Combine all ingredients in a saucepan. Bring to a simmer while whisking constantly. Remove from heat and chill before serving.