Season 1, Episode 18

Fresh NOLA

New Orleans has always been a great food town, and nobody knows that better than Emeril Lagasse! On this show Emeril takes us to some of his new favorite fresh New Orleans spots, Cochon Butcher and Crescent City Farmers Market, for some traditional and new ingredients. Back in his kitchen, he use these ingredients to make dueling shrimp - a seared salad style and the new NOLA barbecue style, beer poached boudin with grain mustard, a dynamite charcuterie sandwich using housemade duck pastrami and andouille crusted black drum fish with pecan butter sauce served over quick sauteed spicy kale. Ooo-wee, you will feel like you are in the French Quarter!
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Recipes From This Episode

Andouille Crusted Black Drum with Sauteed Kale and Pecan Butter Sauce

Charcuterie Sandwich

New Style New Orleans Barbecue Shrimp

Beer Poached Boudin with Grain Mustard

Seared Shrimp Salad with Warm Andouille Dressing

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