Emeril Lagasses Cajun Chocolate Syrup Recipes

EMERIL LAGASSE'S CAJUN CHOCOLATE SYRUP

Emeril Lagasse's Cajun Chocolate Syrup image

Oh my goodness, Emeril has done it again! Try this delicious sauce on ice cream, in milk or whip up a great milkshake with some vanilla ice cream! This syrup is dairy-free so you can use soy milk, etc. when making things with it.

Provided by Nif_H

Categories Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups water
1 1/2 cups granulated sugar
1 cup cocoa powder
1/8 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

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

Nutrition Facts : Calories 906.6, Fat 8, SaturatedFat 4.7, Sodium 215.1, Carbohydrate 233.5, Fiber 19.2, Sugar 200.7, Protein 11.3

CHOCOLATE SAUCE

Chocolate Sauce image

Provided by Emeril Lagasse

Categories dessert

Yield about 1 1/2 cups

Number Of Ingredients 4

Ingredients

3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Steps:

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

CAJUN JAMBALAYA - EMERIL LAGASSE

Cajun Jambalaya - Emeril Lagasse image

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

Ingredients

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
2 tablespoons garlic, chopped
1/2 cup tomatoes, chopped
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces andouille sausages, sliced
salt and pepper

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.

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