Notes about Recipes in this book

• Galatoire's eggnog

  • meggan on December 27, 2016

    There was something slightly chunky about this. I will stick with my Martha Stewart recipe.

• Sazerac

  • Baxter850 on April 09, 2020

    Never add lemon juice to a Sazerac. This was the first time and the last. Was already skeptical of the specs, and the lemon juice threw everything off. Was not able to save the cocktail by cutting the sweetness with additional rye.

• Better than better cheddar

  • Cheri on October 23, 2011

    Ok, this has good flavor, but looks WEIRD. Lots of comments about it being a good "creepy" looking "halloween" dish -which would be ok, IF it was Halloween... Served for Oktoberfest, with dark nutty crackers (Mary's Gone Crackers) - which it needs to hold up. Good with beer. I made the "mayo" - which turned out very thin in the food processor, added the green onions, and grated cheese into processor, then mixed with a spoon. Next time, I would re-insert the regular blade and process whole mixture for a more cheese like spread. Mustards and white cheeses combo give a bit of an off putting color. Maybe adding a little cream cheese would also help to make more spreadable.

• Johhny Becnel's daddy's okra gumbo

  • thecharlah on September 20, 2020

    More of a stewed tomato and okra dish than other gumbos I've tried. Still, a tasty way to use up a ton of okra (4 pounds). I had to use a LOT of tomato juice to keep it from sticking.

• Sweet potato, corn, and jalapeño bisque

  • TrishaCP on April 21, 2020

    This is a great soup and didn’t take too much time to pull together. (It was nice with a dollop of Greek yogurt on top for extra protein). The scallions on top are a must because they go so well with sweet potatoes and corn. I used only about half of the molasses called for as I didn’t want it overly sweet. I used one jalapeño with seeds, but would use more next time since it wasn’t too spicy.

  • selena__rhea on August 23, 2021

    One of my favorite vegan soups. I thin coconut milk yogurt with lime juice and add to finished soup.

• Meaty gumbo over warm spicy potato salad

  • TrishaCP on April 06, 2014

    I make this gumbo for crowds, and it receives raves. I usually make it a day before so flavors have a chance to meld and so I can remove some of the grease. It does have quite a thin broth (maybe due to the defatting), but that disadvantage is somehow offset by serving it with the potato salad. As for the potato salad, while I do not normally like mayonnaise- based salads, this one with Creole mustard is outstanding. (I usually add celery for crunch and reduce the amount of celery salt.)

• Mrs. Francis Toomy's fresh corn and shrimp chowder

  • lisari on June 22, 2025

    I used half the butter, added a glob of chicken better than bouillon as I did not have fish stock. Easy and good.

• Turkey bone gumbo

  • Baxter850 on November 27, 2023

    I havent made this recipe but Emeril’s version is the same except he adds 1/2 cup more onions and 1/2 cup less bell peppers and omits the 1.5 lbs of turkey which is critical in my opinion. I skimmed the fat and it was still great.

• Turkey broth

  • Baxter850 on November 27, 2023

    Same spec as Emeril’s. Perfectly serviceable. Needs more salt.

• Potato salad with garlic mayonnaise

  • kristin_608wve on May 17, 2026

    Phenomenal potato salad! I used 3 very large cloves of garlic because I love it and it was perfect.

• Bon Ton salad dressing

  • Dannausc on July 02, 2018

    Makes closer to three cups. Pretty decent.

• Caesar salad with cilantro and green chile dressing

  • lolako on November 11, 2025

    Made for a LILY dinner. Veganized the dressing by using vegan mayo and Follow Your Heart feta. It was awesome. It made a lot of dressing, and I have been using it on sweet potato tater tots and a dip for raw veggies. Although the dressing doesn't taste exactly like caesar dressing, it reminds me of caesar dressing. This will be one of my go to recipes for dressing. In addition to the feta and toasted pepita toppings, I made homemade cornbread croutons. It brought everything together.

• Spring potato salad

  • TrishaCP on August 11, 2012

    I don't like mayonnaise-based potato salads that much, which is why this appealed. The potatoes were dressed with an olive oil/garlic/Creole mustard vinaigrette, and then lightened further by a combination of herbs. I used chives, thyme and chervil, and this combination was great. The recipe also suggests using basil, which I think would work really well with the flavors of the vinaigrette.

• Leon's skillet cornbread

  • Dannausc on July 02, 2018

    I wasn’t crazy about it.

• Barbecued shrimp

  • kkmatti on November 01, 2024

    We cut this recipe down to 1/4 the size. Served with French bread (necessary to soak up the butter). 1/4 of this recipe will serve 2-3 people.

• Crawfish pie

  • Baxter850 on April 26, 2025

    Made this for Feaster 2025. Good but not great. Still very runny. Basically the same recipe as Emeril’s recipe but half as much water.

• Shrimp and grits

  • Dannausc on April 18, 2021

    I used dried mushrooms for the mushrooms and used the rehydrating liquid in place of the chicken stock. Easy and good.

• Shrimp Creole

  • Aggie92 on February 05, 2015

    Really good basic Creole. Made a few changes...used catfish instead of shrimp (I hate farm-raised shrimp and that is about all you can find in Wyoming), 2 cans of diced tomatoes instead of fresh, olive oil instead of butter (and reduced amount in half), and added 2 tsp of Penzeys Cajun seasoning. Served over rice. The only problem was the cooking time was not long enough to cook the vegetables. I simmered the Creole (before adding the fish) for 30 minutes and it could have used another 10-15 minutes, but family was getting restless and hovering ;-)

• Spicy Cajun shrimp

  • twoyolks on February 17, 2021

    A quick and tasty recipe. The sauce had a bit of a sour note that I didn't enjoy that I think came from all the chile.

• Café Reconcile's white beans and shrimp

  • Dannausc on July 02, 2018

    Pretty decent

• Chicken baked royally

  • TrishaCP on February 04, 2013

    This was fine-I really enjoyed the mushrooms in this but not so much the artichoke. However, if you have Essential Pepin, I would choose the Chicken in Tarragon sauce recipe instead- it has a very similar flavor profile but a superior taste.

• Creole chicken with okra

  • Dannausc on July 02, 2018

    Pretty decent

• Chicken and sausage jambalaya

  • twoyolks on March 18, 2025

    This was an easy and fast jambalaya with a lot of flavor.

  • kkmatti on October 25, 2025

    Solid and quick recipe. I added a pint of tomato passata and reduced the liquid accordingly. I also used chicken stock instead of water. The cook time ended up being closer to 25 mins.

• Shrimp and tasso sauté

  • TrishaCP on May 06, 2018

    This was a good, solid recipe. Everything comes together pretty quickly once the vegetables and ham are chopped up. The tasso was my favorite part of this- the spices just worked really well in this application. Served with whole wheat pasta.

• Brenda Huchingson's holiday casserole

  • mjes on September 17, 2021

    This is a stuffing recipe that is not stuffed, rather the meat from a chicken in incorporated into the stuffing. This is a tried and true family classic.

• Creole okra

  • Dannausc on April 18, 2021

    Fairly easy and good.

• Piccadilly-style carrot soufflé

  • dante_2gz6vd on May 27, 2026

    Excellent recreation of cafeteria style carrot souffle! Very easy if you use canned carrots instead of cleaning, cutting, and boiling your own. This is a very sweet side dish, and I use it in place of sweet potato casserole during winter holidays. It's much lighter than the usual sweet, holiday side, and I can't recommend it enough.

• Ruth's Chris special sweet potato casserole

  • tarae1204 on November 27, 2023

    The voluminous amounts of sugar and vanilla make the sweet potatoes taste as though a bag of marshmallows has been melted into them! Everyone loved these, but as the cook I knew they were ridiculously unhealthy.

• Mulhall cookies

  • tarae1204 on November 27, 2023

    This is a chewy-crisp brown sugar cookie with lots of vanilla and chopped pecans. The recipe does not call for any salt, and I recommend adding 1/4-1/2 teaspoon to the batter, or grinding a little salt over the cookies right out of the oven. These are difficult to transfer from the unbuttered cookie sheet, and many tear in the middle. It's such a small cookie that I sense different bakers could have very different outcomes.

• Creole mustard

  • Dannausc on July 02, 2018

    Made for Bon Ton Salad Dressing. There was plenty left over. It was fairly easy, good, and has a nice kick (in the nose).