Notes about Recipes in this book

• Rustic rub

  • swiand on October 14, 2024

    A very nice fairly mild cajun dry rub.

• Turkey broth

  • Baxter850 on November 27, 2023

    Same spec as Cooking Up a Storm. Perfectly serviceable. Needs more salt.

• Shrimp and okra gumbo

  • PennyG on November 03, 2013

    This is a great, light gumbo. Nice way to use some okra. I sometimes make it without the shrimp, then take it for lunch and add "salad shrimp" when I'm warming it up.

• Turkey bone gumbo

  • cafespice on October 16, 2011

    Need stock

  • chawkins on December 16, 2012

    Excellent gumbo. I followed the recipe to a T with the exception of the roux, I just could not for the life of me, sorry Emeril, put a cup and couple of tablespoons of oil in my gumbo, so I just made a roux with about a quarter cup of oil and the gumbo was plenty thick after simmering uncovered for three hours.

  • Baxter850 on November 27, 2023

    Good recipe. Nearly identical to the Cooking Up a Storm recipe, except this one notably is missing the extra 1.5 lbs of turkey from the other recipe.

• Rabbit gumbo

  • nicolepellegrini on November 15, 2014

    Easy, flavorful, but - I think something is way off in the amount of water called for in preparing the gumbo (3 quarts.) Not only would that not fit in most cast iron pans as called for but it would result in a seriously watery gumbo. I only used 1 quart and it was completely sufficient, especially with the 1 hour cooking time.

• Crawfish pie

  • Baxter850 on January 18, 2018

    Nice flavor but the filling was soupy and the crust was soggy. Granted, I used a store bought crust, but it nor the recipe said to bake it before use.

• Crispy-fried redfish

  • Breadcrumbs on April 25, 2013

    p. 123 - Truly scrumptious pan-fried fish recipe that was a bit of a revelation. Normally I dust fish w seasoned flour for pan-frying but Emeril has you dust w flour then dip in egg then back in the flour again. The result is a light, subtly seasoned crispy crust that almost shatters like glass under the weight of your fork. I used fresh perch from Hooked. A favourite recipe that will now become a standard. Photos here: http://chowhound.chow.com/topics/899414#8038008

• Skillet snapper

  • swiand on March 24, 2026

    A very nice Cajun pan fried fish. The whole family loved it.

• Cedar plank trout

  • slimmer on April 19, 2014

    I used this with red trout, so it will work with salmon as well. Cooked it in the oven at 400 F on a sheet pan lined with foil. Skin didn't crisp up, but no worries because my dogs like the skin cooked any old way.

• Steak in Creole mustard sauce

  • nicolepellegrini on November 08, 2015

    Pretty good for a change of pace from typical grilled rib eye steaks. I didn't have bones to make the veal stock so I just used some freshly made vegetable stock instead. Meat was very tender; be careful not to overcook if using thinner steaks.

• Round steaks and onions

  • nicolepellegrini on July 03, 2018

    This had a very homey, familiar taste—like something I could have seen my grandmother making with a tougher, cheaper cut of steak to give it some flavor and tenderness, but nothing too fancy. If anything I think it would be better using some stock instead of just water for the slow simmering.

• Daube glacée

  • mjes on August 28, 2021

    I cut the recipe in half and still felt it was a large recipe. I nearly didn't make the drive to find veal but am glad I did -- it helps that the beef and veal roasts contrast. I made the recipe to share with a friend who loves to mock aspics. This changed her opinion -- aspics can be delightful in texture and taste.

• Shrimp and ham jambalaya

  • Baxter850 on April 23, 2020

    I may have messed this one up, but one cup of rice seemed insufficient with all the meat, so I added another 1.5 cups. The recipe does not call for the addition of any water/stock, which appears to be an error. Needs a 2:1 ratio of water to rice.

  • nicolepellegrini on July 04, 2025

    I disagree with the previous commenter about needing more rice and adding a 2:1 ratio of water. With cooking down the tomatoes first, they'd release enough water to cook the rice just fine unless your tomatoes are really dry. (In fact, out of paranoia after reading the previous comment I did wash out the tomato can/add maybe a scant cup of water, and it almost made my rice too soupy. I really liked this dish as it had the jambalaya flavor I was craving and was a good way to use up some leftover baked ham with just adding the shrimp as well.

• Southern greens

  • nicolepellegrini on November 08, 2015

    Excellent. I've been wanting to learn to make Southern-style greens properly for ages and this was just what I was looking for.

• Real potato salad

  • vicki_v2dxpf on April 19, 2026

    My “go to” recipe for potato salad. My family LOVES this!!

• Great chicken salad

  • okcook on May 19, 2015

    This is delicious. I had made some Creole mustard so of course used that. We just had it on the side of a green salad and a quiona/corn side.

• Crab salad

  • Baxter850 on May 18, 2025

    Really nice dish. Light and summery. The olives were subtle and added to the dish which surprised me.

• Egg salad

  • nicolepellegrini on August 11, 2019

    No fuss no muss just a darn good classic egg salad recipe, should you need one.

• Skillet corn bread

  • marin_4o52wd on March 19, 2026

    Not my favorite. 45 minutes is too long to cook it also.

• Spiced butter cookies

  • Ohrenschall on March 25, 2020

    Shortbread-like