EMERIL'S CREOLE SEASONING
Learn how to make Emeril Lagasse's Creole spice mix with this easy and simple recipe.
Provided by Peggy Trowbridge Filippone
Categories Spice Mix
Time 5m
Yield 32
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
- Store in an airtight container away from light.
- Use within three months.
- Enjoy.
Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 398 mg, Sugar 0 g, Fat 0 g, ServingSize 32 servings, UnsaturatedFat 0 g
EMERIL'S SOUTHWEST SEASONING:
Steps:
- Combine all ingredients thoroughly.
EMERIL'S ESSENCE CREOLE SEASONING
Provided by Emeril Lagasse
Time 7m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly.
EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
EMERIL'S CREOLE SEASONING (ESSENCE)
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
EMERIL'S CREOLE SEASONING (ESSENCE)
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
EMERIL'S FRIED CHICKEN CREOLE STYLE WITH GRAVY
The secret behind this delicious Emeril Lagasse fried chicken recipe is the homemade "essence" which is what Emeril calls his unique Creole seasoning mix. This Creole flavoring gives the chicken an amazing flavor and you can use this herb and spice mixture in other recipes. The chicken is coated in flour and egg and seasoned with the Creole mixture. It is then pan fried to perfection.
Provided by Timothy H.
Categories Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- First make the Creole seasoning.
- Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
- You will get about â..." cup and you won't need it all for this fried chicken recipe.
- Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
- Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
- Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
- Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
- Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
- Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
- Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
- Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
- Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
- Whisk in the rest of the milk and bring the liquid to a boil.
- Turn it down to a simmer and season with salt and black pepper.
- Cook this gravy for 6 minutes.
- You can add some water if it goes too thick.
- Serve the mashed potatoes and fried chicken with the gravy over the top.
Nutrition Facts : Calories 2831, Fat 184.3, SaturatedFat 40.7, Cholesterol 504, Sodium 4748.7, Carbohydrate 156.9, Fiber 14.3, Sugar 5.3, Protein 136
CREOLE SEASONING BY EMERIL LAGASSE RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Combine all ingredients thoroughly. Yield: 2/3 cup
THE BEST CREOLE/CAJUN SEASONING MIX
Move over Emeril!... you will never purchase Creole or Cajun seasoning again once you taste this one --- I have searched for the longest time to find the best seasoning blend, this is it! --- four tablespoons of seasoned salt will not be overly-salty if you prefer a more salty taste then add in some white salt --- this makes a fair amount of seasoning, just store in a tightly-sealed glass jar in the refrigerator to use in ground beef recipes, soups, or stews, homemade pasta sauce recipes, or use it to season roasts, chickens, pork, beef, I use it on just about everything! If you like extreme spice then increase the cayenne up to 4-5 teaspoons. This makes a great gift for a spice-lover!
Provided by Kittencalrecipezazz
Categories Cajun
Time 5m
Yield 18-20 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a glass jar.
- Store in the refrigerator to keep the spices fresh.
- Shake the jar before using.
Nutrition Facts : Calories 16.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 3.6, Fiber 1.5, Sugar 0.3, Protein 0.8
EMERIL'S CREOLE SEASONING
From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the mix.
Provided by Miss Annie
Categories Creole
Time 5m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Combine ingredients thoroughly and store in an airtight jar or container.
EMERIL LAGASSE ORIGINAL ESSENCE SEASONING
Make and share this Emeril Lagasse Original Essence Seasoning recipe from Food.com.
Provided by Timothy H.
Categories Creole
Time 5m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients is a jar or airtight container mix well.
EMERIL'S CREOLE SAUCE
Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.
Provided by alligirl
Categories Long Grain Rice
Time 1h15m
Yield 4-6 plates, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
- Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
- Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
- Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
- Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
- Add the stock and bring to a boil.
- Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
- To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
- Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.
CREOLE SEASONING
This seasoning is used for Emeril's Yellowfin Tuna with Grilled Pineapple Salsa, Simple Turkey Meatloaf, Chicken Cordon Bleu, Southern-Style Pan-Fried Catfish, Corn Cakes with Christmas Caviar, and Creole-Spiced Fried Chicken.
Provided by Martha Stewart
Yield Makes 2/3 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients together until well combined. Store in an airtight container for up to 3 months.
CREOLE SEASONING BLEND
This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.
Provided by JOSLYN
Time 5m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.
Nutrition Facts : Calories 15.8 calories, Carbohydrate 3.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1048.2 mg, Sugar 0.7 g
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