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  • New Orleans-Style Hot Tamales

    New Orleans-Style Hot Tamales

    A spicy, chile-laden filling is rolled in corn husks and then steamed in a flavorful broth. These tamales do take some time, but invite friends over and make it a communal effort or do it in stages, time permitting. The filling can be made one day, then refrigerated for up to several days before rolling and steaming the tamales. Once cooked, the tamales hold well in the refrigerator for up to several days and can also be frozen and then microwaved to reheat.

    • Prep Time: 20 minutes
    • Total Time: 6 hours to overnight
    • Yield: 6 to 7 dozen
    • Prep Time: 45 minutes
    • Total Time: 1 hour
    • Yield: 32 dumplings
    • Prep Time: 15 minutes
    • Total Time: 35 minutes
    • Yield: 1 pound cooked lobster meat, about 2 cups chopped
  • Lobster Rolls

    Lobster Rolls

    These lobster rolls from Table 10 really hit the spot. They have a nice kick of horseradish that mixes well with the juicy lobster meat found inside these rolls.

    • Prep Time: 45 minutes
    • Total Time: 1 hour
    • Yield: 4 servings
  • Boudin Sausage

    Boudin Sausage

    Boudin is a delicious pork and rice sausage that is a favorite in Southeast Louisiana. Use the sausage as desired, such as for Boudin Balls or stuff into casings and make links.

    • Prep Time: 30 minutes
    • Total Time: 3 hours
    • Yield: 4 1/2 lbs
    Tags: Boudin, sausage
  • Wild Rice And Chopped Pecans
    • Prep Time: 5 minutes
    • Total Time: 45 minutes to 1 hour
    • Yield: 3 cups
  • Basic Rice Pilaf

    Perfect Basmati Rice!

    • Yield: 2 servings
  • Steamed Mussels In Fennel Pernod Broth
    • Prep Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 4 first-course servings
    • Total Time: 40 minutes
    • Yield: About 4 cups