Emeril Lagasse

By: Amanda Robinson

Emeril Lagasse's History

Emeril Lagasse started as a small town cook, and blew up into a celebrity chef, TV show host, and author, to name a few. He graduated from a culinary program at Johnson and Wales in 1978. Lagasse moved to work as an executive chef of the legendary Commander's Palace in New Orleans, Louisiana for 7 years. Emeril then opened up his first restaurant in 1990, and was named Best New Restaurant by Esquire magazine in 1992. He is best known for his Creole and Cajun style dishes. When people hear Emeril Lagasse, they think of his famous catch phrase, “BAM!” when adding his unique blend of spices to his dishes.

Chocolate Nutella Chex Mix - Emeril Lagasse

Emeril's Famous Cajun Jambalaya Recipe

Total Time:50 min
Prep:15 min
Cook:35 min
Yield: 4 servings


12 medium shrimp, peeled, deveined and chopped

4 ounces chicken, diced

1 tablespoon Creole seasoning, recipe follows

2 tablespoons olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

2 tablespoons chopped garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3/4 cup rice

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper


In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Yield- 2/3 cup

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme