Crawfish Burgers

2 tablespoons olive oil

1/2 cup chopped onions

2 tablespoons brunoise red peppers

2 tablespoons brunoise yellow peppers

Salt

Cayenne

1 pounds crawfish tails

1/4 cup chopped green onions

1 tablespoon chopped garlic

2 tablespoons chopped fresh parsley

1 large egg

1 1/2 cups bread crumbs

1/4 cup grated Parmigiano-Reggiano cheese

1 egg, beaten with 2 tablespoons water

1 cup flour

Essence, recipe follows

1/2 cup vegetable oil

4 onions rolls, sliced in half and toasted

1/2 cup Creole Tartar Sauce, recipe follows

1/4 cup sliced hamburger pickles

1 small tomato, cored and thinly sliced

1 small yellow onion, peeled and thinly sliced

1 cup shredded iceberg lettuce

1 pound sweet potatoes, peeled and thinly slice and fried until golden brown and crispy

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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

Creole Tartar Sauce:

1 egg*

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped parsley

2 tablespoons minced onions

2 tablespoons pickle relish

1 tablespoon Dijon mustard

1 cup vegetable oil

Salt

Freshly ground black pepper