Emeril Lagasse Recipes: 15 Cozy Comfort Classics as His Son Wins 2 Michelin Stars

Emeril Lagasse recipes taught a whole generation of Americans to kick it up a notch, and this year his family story got a new chapter. In a Bon Appetit video that has passed 1.2 million views, his son E.J. Lagasse, just 22, is shown running Emeril’s in New Orleans, the restaurant his father opened in 1990, with 2 Michelin stars. Emeril himself was born in Fall River, Massachusetts, in 1959, took over the kitchen at Commander’s Palace in 1982 and became a TV favorite with Emeril Live. Here are the cozy dishes home cooks still make from his kitchen, perfect for cold nights and the holidays..

Emeril Lagasse Recipes Start With a Pot of Chicken and Andouille Gumbo

Gumbo is the heart of New Orleans cooking, and it is where so many Emeril Lagasse recipes begin. The secret is a dark roux, flour and oil stirred slowly until it turns the color of chocolate. Then chicken, smoky andouille sausage and the holy trinity of onion, celery and bell pepper simmer in it for an hour. Serve it over rice with a square of cornbread..

You will need: 2/3 cup vegetable oil, 2/3 cup flour, 1 onion, 1 green bell pepper and 3 celery stalks (chopped), 4 cloves garlic, 2 lb chicken thighs (cubed), 1 lb andouille sausage (sliced), 8 cups chicken stock, 2 bay leaves, 2 tsp Creole seasoning, green onions, hot cooked rice.

How to make it: 1. Heat the oil in a heavy pot over medium heat and whisk in the flour. 2. Stir constantly 25 to 35 minutes until dark brown, lowering the heat if it smokes. 3. Add the onion, pepper and celery and cook 5 minutes, then the garlic. 4. Slowly whisk in the stock. 5. Add the chicken, sausage, bay leaves and seasoning and simmer 1 hour, skimming the fat. 6. Serve over rice with green onions.

Emeril Lagasse Recipes Fans Love Most: Chicken Parmigiana

His Chicken Parmigiana video has more than 1.1 million views on a channel with about 138,000 subscribers, which tells you how many people share it. Thin chicken cutlets get a crisp crumb coat, a quick tomato sauce and a blanket of melted mozzarella. It is pure comfort and it feeds a crowd. Serve it over spaghetti or in a crusty roll. Who at your table would ask for seconds?

You will need: 4 boneless chicken breasts (pounded thin), 1 cup flour, 2 eggs (beaten), 1 1/2 cups Italian breadcrumbs, 1/2 cup grated Parmesan, 1/3 cup olive oil, 2 cups marinara sauce, 8 oz fresh mozzarella (sliced), fresh basil, salt and pepper.

How to make it: 1. Heat the oven to 400 F. 2. Season the chicken, dredge in flour, dip in egg, then press into the breadcrumbs mixed with Parmesan. 3. Brown the cutlets in the oil 3 minutes per side. 4. Spread a little sauce in a baking dish and lay the chicken on top. 5. Spoon more sauce over and top with mozzarella. 6. Bake 15 minutes until bubbling, then add basil.

Oven-Baked BBQ Ribs, No Grill Needed

This video has passed 1 million views, and it is a great cold weather trick: you get tender, sticky ribs from the oven. The ribs are rubbed with spices, wrapped and baked low and slow until the meat almost falls off the bone. Then a coat of barbecue sauce goes on and the oven heat turns it glossy. It is one of the easiest Emeril Lagasse recipes for game day. Sticky fingers or knife and fork?

You will need: 2 racks pork baby back ribs, 2 tbsp brown sugar, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne, 1 1/2 cups barbecue sauce.

How to make it: 1. Heat the oven to 300 F. 2. Pull the thin membrane off the back of the ribs. 3. Mix the sugar and spices and rub them all over the ribs. 4. Wrap each rack tightly in foil and bake on a sheet pan for 2 1/2 hours. 5. Unwrap, brush with barbecue sauce and raise the oven to 425 F. 6. Bake 10 to 15 minutes more, brushing again, until sticky.

Crawfish or Shrimp Etouffee, Straight From New Orleans

His crawfish etouffee video is close to 870,000 views, and it is one of the most loved Emeril Lagasse recipes from his New Orleans years. Etouffee means smothered, and the shellfish is smothered in a buttery, golden roux sauce with onion, celery and bell pepper. If you cannot find crawfish tails, shrimp work just as well. Have you ever tried crawfish?

You will need: 1 lb crawfish tails or peeled shrimp, 4 tbsp butter, 3 tbsp flour, 1 onion, 1 green bell pepper and 2 celery stalks (all chopped), 3 cloves garlic, 1 1/2 cups seafood or chicken stock, 1 tsp Creole seasoning, 2 green onions, hot cooked rice.

How to make it: 1. Melt the butter in a heavy pot and whisk in the flour. 2. Cook, stirring, about 8 minutes until it is the color of peanut butter. 3. Add the onion, pepper, celery and garlic and cook 5 minutes. 4. Stir in the stock and seasoning and simmer 15 minutes. 5. Add the crawfish or shrimp and cook 3 to 5 minutes. 6. Top with green onions and serve over rice.

A Classic Apple Crisp for Cold Nights

His Classic Apple Crisp video has more than 850,000 views, proof that simple Emeril Lagasse recipes can still win. Tart apples bake soft under a crumbly topping of oats, brown sugar and butter. It takes 15 minutes to put together and fills the whole house with a cinnamon smell. Serve it warm with vanilla ice cream. Apple crisp or apple pie for you?

You will need: 6 apples (Granny Smith or Honeycrisp, sliced), 1/4 cup sugar, 1 tbsp lemon juice, 1 tsp cinnamon. Topping: 3/4 cup flour, 3/4 cup old fashioned oats, 3/4 cup brown sugar, 1/2 tsp cinnamon, a pinch of salt, 1/2 cup cold butter (cubed).

How to make it: 1. Heat the oven to 375 F and butter a 9×13 inch dish. 2. Toss the apples with sugar, lemon juice and cinnamon and spread them in the dish. 3. Mix the flour, oats, brown sugar, cinnamon and salt. 4. Rub in the butter with your fingers until crumbly. 5. Scatter the topping over the apples. 6. Bake 40 to 45 minutes until golden and bubbling.

Turkey and Hot Sausage Chili, His Award Winner

This chili won him a National Best Recipe award, and it is a smart pick for busy weeknights. Ground turkey keeps it lighter, while a little hot Italian sausage brings big flavor. Beans, tomatoes and chili spices simmer into a thick, cozy pot that tastes even better the next day. Top it with avocado, cheese or a dollop of sour cream. Mild or spicy at your house?

You will need: 1 lb ground turkey, 1/2 lb hot Italian sausage (casings removed), 1 onion and 1 bell pepper (chopped), 4 cloves garlic, 2 tbsp chili powder, 1 tbsp cumin, 1 can (28 oz) crushed tomatoes, 2 cans (15 oz) kidney or black beans (drained), 1 cup chicken stock, salt.

How to make it: 1. Brown the turkey and sausage in a large pot, breaking them up. 2. Add the onion, pepper and garlic and cook 5 minutes. 3. Stir in the chili powder and cumin for 1 minute. 4. Add the tomatoes, beans and stock. 5. Simmer uncovered 45 minutes, stirring now and then. 6. Season with salt and serve with your favorite toppings.

Red Beans and Rice, the Easy Monday Classic of Emeril Lagasse Recipes

In New Orleans, red beans and rice is the traditional Monday dinner, because it could simmer on the stove while the laundry got done. It is one of the cheapest and most filling Emeril Lagasse recipes you can make. Smoked sausage, the holy trinity of onion, celery and bell pepper, and a slow simmer turn plain beans creamy and rich. Love cooking once and eating all week? Try our big-batch Sunday dinners too. Would you eat this every Monday?

You will need: 1 lb dried red kidney beans (soaked overnight), 1 lb smoked sausage (sliced), 1 onion, 1 green bell pepper and 2 celery stalks (chopped), 4 cloves garlic, 2 bay leaves, 1 tsp dried thyme, 1 tsp Creole seasoning, 8 cups water or stock, hot cooked rice, green onions.

How to make it: 1. Brown the sausage in a large pot. 2. Add the onion, pepper, celery and garlic and cook 5 minutes. 3. Add the drained beans, bay leaves, thyme, seasoning and water. 4. Bring to a boil, then simmer 2 to 2 1/2 hours until the beans are very soft. 5. Mash some beans against the pot to make it creamy. 6. Serve over rice with green onions.

One-Pot Jambalaya, a Crowd Favorite of Emeril Lagasse Recipes

Jambalaya is the one-pot dinner New Orleans is famous for, and it is a staple of Creole home cooking. Rice cooks right in a spicy tomato broth with sausage, chicken and shrimp, so every grain picks up flavor. It is the kind of meal that feeds a big family and still leaves leftovers. Add more cayenne if you like it hot. Is this a weeknight or a party dish for you?

You will need: 1 lb andouille or smoked sausage (sliced), 1 lb chicken thighs (cubed), 1 lb shrimp (peeled), 1 onion, 1 bell pepper and 2 celery stalks (chopped), 3 cloves garlic, 1 can (14 oz) diced tomatoes, 1 1/2 cups long grain rice, 3 cups chicken stock, 2 tsp Creole seasoning, 2 bay leaves.

How to make it: 1. Brown the sausage and chicken in a large pot. 2. Add the onion, pepper, celery and garlic and cook 5 minutes. 3. Stir in the rice, tomatoes, seasoning and bay leaves. 4. Pour in the stock and bring to a boil. 5. Cover and simmer on low 20 minutes. 6. Tuck in the shrimp, cover and cook 5 to 7 minutes more until pink.

Shrimp Creole in a Rich Tomato Sauce

Shrimp Creole is a true New Orleans classic, and it is lighter than you might think. Shrimp simmer briefly in a tomato sauce built on onion, celery and bell pepper, with garlic, bay leaf and a kick of cayenne. It comes together in about 40 minutes and looks beautiful over white rice. Like many Emeril Lagasse recipes, it makes a weeknight feel special. Do you like your shrimp with a little heat?

You will need: 2 lb large shrimp (peeled), 2 tbsp butter, 1 onion, 1 green bell pepper and 2 celery stalks (chopped), 4 cloves garlic, 1 can (28 oz) crushed tomatoes, 1 cup seafood or chicken stock, 2 bay leaves, 1 tsp Creole seasoning, 1/4 tsp cayenne, parsley, hot cooked rice.

How to make it: 1. Melt the butter in a large skillet and cook the onion, pepper and celery 6 minutes. 2. Add the garlic for 1 minute. 3. Stir in the tomatoes, stock, bay leaves, seasoning and cayenne. 4. Simmer 20 minutes until thick. 5. Add the shrimp and cook 4 to 5 minutes until pink. 6. Finish with parsley and serve over rice.

A Crown Roast of Pork for the Holiday Table

Nothing says celebration like a crown roast, and it is one of the most festive Emeril Lagasse recipes for Christmas. He even wrote a whole holiday cookbook, Emeril’s Creole Christmas, back in 1997. Ask your butcher to tie the rack into a crown, fill the middle with stuffing and roast until golden. It looks grand but it is mostly hands-off oven time. Would you try this instead of turkey?

You will need: 1 crown roast of pork (about 10 to 12 ribs, tied by the butcher), 2 tbsp olive oil, 2 tbsp chopped fresh rosemary and thyme, 4 cloves garlic (minced), 2 tsp salt, 1 tsp black pepper, 4 cups of your favorite bread or cornbread stuffing.

How to make it: 1. Heat the oven to 450 F. 2. Rub the roast with oil, herbs, garlic, salt and pepper. 3. Set it in a roasting pan and cover the bone tips with foil. 4. Roast 15 minutes, then lower the oven to 325 F. 5. Fill the center with stuffing for the last hour. 6. Roast until the meat reads 145 F (about 15 to 18 minutes per pound), then rest 15 minutes before carving.

A Brown Sugar and Mustard Glazed Holiday Ham

A glazed ham is the easiest way to feed a big holiday crowd, and the New Orleans touch is a glaze with a little spice. Brown sugar, mustard and a pinch of cayenne turn into a shiny, sweet and tangy crust. Since the ham is already cooked, you only need to heat it through and glaze it. The leftovers make the best sandwiches and go straight into other Emeril Lagasse recipes like red beans. Team ham or team turkey?

You will need: 1 fully cooked spiral sliced ham (8 to 10 lb), 1 cup brown sugar, 1/3 cup Creole or Dijon mustard, 1/4 cup orange juice, 1/4 tsp cayenne, 1/4 tsp ground cloves.

How to make it: 1. Heat the oven to 325 F. 2. Set the ham in a roasting pan, cut side down, and cover with foil. 3. Bake about 12 minutes per pound until warm in the center. 4. Simmer the sugar, mustard, juice, cayenne and cloves for 3 minutes. 5. Uncover the ham, brush with half the glaze and raise the oven to 400 F. 6. Bake 15 minutes, brushing again, until shiny.

New Orleans Bread Pudding With Vanilla Sauce

New Orleans bread pudding is what happens when day-old French bread gets a second life. Soaked in a sweet vanilla custard with raisins and cinnamon, it bakes into a soft, golden dessert that tastes like a hug. A warm vanilla sauce on top makes it extra special. It is a thrifty dessert in true Emeril Lagasse recipes style. Raisins in your bread pudding: yes or no?

You will need: 1 loaf day-old French bread (cubed, about 8 cups), 4 eggs, 3 cups whole milk, 1 cup sugar, 2 tsp vanilla, 1 tsp cinnamon, 1/2 cup raisins, 3 tbsp butter (melted). Sauce: 1/2 cup butter, 1/2 cup sugar, 1/2 cup heavy cream, 1 tsp vanilla.

How to make it: 1. Heat the oven to 350 F and butter a 9×13 inch dish. 2. Whisk the eggs, milk, sugar, vanilla and cinnamon. 3. Add the bread and raisins and let soak 20 minutes. 4. Pour into the dish and drizzle with melted butter. 5. Bake 45 to 50 minutes until set and golden. 6. Simmer the sauce ingredients 3 minutes and pour over warm servings.

Shrimp and Grits, Southern Comfort in a Bowl

Shrimp and grits started as a simple Southern breakfast and became a restaurant star. Creamy, cheesy grits are topped with shrimp cooked in a little bacon, garlic and Creole spice. It is fast enough for a weeknight and fancy enough for brunch guests. If you have never cooked grits, this is one of the friendliest Emeril Lagasse recipes to start with. Would you eat this for breakfast or dinner?

You will need: 1 cup stone ground or quick grits, 4 cups water or stock, 1 cup shredded sharp cheddar, 2 tbsp butter, 1 lb shrimp (peeled), 4 slices bacon (chopped), 2 cloves garlic, 1 tsp Creole seasoning, 1 tbsp lemon juice, 3 green onions, salt.

How to make it: 1. Bring the water to a boil with a pinch of salt and whisk in the grits. 2. Simmer, stirring often, until thick (5 minutes for quick, 30 for stone ground). 3. Stir in the cheese and butter. 4. Cook the bacon until crisp, then add the shrimp, garlic and seasoning and cook 3 to 4 minutes. 5. Add the lemon juice. 6. Spoon the shrimp over the grits and top with green onions.

A Southern Pecan Pie for the Dessert Table

No Southern holiday table is complete without pecan pie, and it is surprisingly simple. A buttery crust holds a sweet, gooey filling loaded with toasted pecans. It bakes in about an hour and slices best after it cools completely, so it is perfect to make a day ahead. A spoon of whipped cream is all it needs. Warm or cold pecan pie for you?

You will need: 1 unbaked 9 inch pie crust, 3 eggs, 1 cup light corn syrup, 3/4 cup brown sugar, 4 tbsp butter (melted), 1 tsp vanilla, a pinch of salt, 1 1/2 cups pecan halves.

How to make it: 1. Heat the oven to 350 F. 2. Whisk the eggs, corn syrup, sugar, butter, vanilla and salt until smooth. 3. Scatter the pecans in the crust. 4. Pour the filling over the nuts. 5. Bake 55 to 60 minutes until the center barely jiggles, covering the edge with foil if it browns too fast. 6. Cool at least 2 hours before slicing.

The Homemade Creole Spice Mix Behind Emeril Lagasse Recipes

Many Emeril Lagasse recipes start with a shake of Creole seasoning, and you can make your own blend at home for pennies. Paprika, garlic, onion, herbs and a little cayenne cover almost everything in this list, from gumbo to shrimp. It also makes a lovely homemade gift in a small jar. Want more of his story? Start with his Wikipedia biography. Which dish will you kick up a notch first?

You will need: 2 1/2 tbsp sweet paprika, 2 tbsp salt, 2 tbsp garlic powder, 1 tbsp black pepper, 1 tbsp onion powder, 1 tbsp cayenne (less for mild), 1 tbsp dried oregano, 1 tbsp dried thyme.

How to make it: 1. Measure all the spices into a bowl. 2. Whisk until the color is even. 3. Pour into a clean, dry jar with a tight lid. 4. Store in a cool, dark cupboard for up to 6 months. 5. Use about 1 teaspoon per pound of meat or seafood. 6. Taste before adding extra salt to any dish made with it.