Emerils Cajun Water Recipes

EMERIL'S CAJUN WATER

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.

EMERIL'S ESSENCE CREOLE SEASONING

Steps:

• Combine all ingredients thoroughly.

CAJUN JAMBALAYA - EMERIL LAGASSE

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.