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Shrimp Tchoupitoulas

  • Yield: 4 to 6 servings


  • Shrimp:
  • 1 tablespoon Creole seasoning
  • 1/2 cup vegetable oil, plus more for pan
  • 2 1/2 pounds U10 shrimp, peeled and deveined, tail on
  • Southern cooked Greens:
  • 1/2 pound chopped turkey bacon
  • 3 cups chopped yellow onions
  • Salt and freshly ground black pepper
  • Cayenne pepper
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 6 cups water
  • 1/4 cup rice wine vinegar
  • 6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
  • 1 recipe Bread Pudding
  • Bread Pudding:
  • 3 tablespoons unsalted butter
  • 3 cups yellow onions, julienned
  • 2 teaspoons salt
  • 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
  • 12 turns fresh ground black pepper
  • 1/2 pound ground chicken sausage
  • 1 tablespoon chopped garlic
  • 1 ear sweet corn, kernels removed from the cob
  • 5 eggs
  • 2 cups heavy cream
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 8 slices French bread, (cut into 1-inch cubes), about 4 cups
  • 1/2 cup grated Parmigiano-Reggiano


  • Preheat the oven to 350 degrees F.
  • For the shrimp: In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over shrimp. Heat a large oven-safe saute pan over medium- high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the shrimp in the pan, and saute until done, about 3 to 4 minutes.
  • For the Southern Cooked Greens: In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Stir in the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper.
  • Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
  • To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the shrimp directly on top of the pudding.
  • Bread Pudding: Grease a 2-quart glass rectangular pan with 1 tablespoon butter.
  • In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1 minute. Remove from the heat and cool.
  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.
  • Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture.
  • Add the bread cubes and mix well.
  • Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes.
  • Yield: 6 to 8 servings