Dec. 12, 2008— -- Chef Emeril Lagasse cooks up some of his favorite family recipes. Find out how you too can cook like Emeril and his mother by checking out the recipes below. 1 pound large ...

6. Heat 1 tbsp. of oil in a large skillet over high heat, add the cold seasoned shrimp when oil is hot and sauté for 2 minutes. Then add cream and entire BBQ base, stir and simmer for 3 minutes.

If you have time to cook slow-and-easy, "60 Minutes or Less" offers Shrimp Etouffee (60 minutes) and Emeril's New-Style Caldo Verde (60 minutes). ...

April 5 -- Stuffed shrimp is one of Emeril's all-time favorite dishes from childhood, and the whole family can help make the tender, plump shrimp, which are filled with crabmeat stuffing, ...

Low Country Shrimp and Chicken Étouffée This recipe, adapted from John Hadamuscin's "Special Occasions" (Harmony Books) makes enough for 12 people; but it can easily be halved.

While etouffee sounds exotic, the preparation is pretty straightforward, and Wilson shared his recipe with the audience. A few notes before you start: - The recipe starts with the "trinity." ...

NEW ORLEANS, Louisiana - New Orleans restaurateur Chef Emeril Lagasse and his New Orleans area restaurants are proudly participating in the Gulf Coast Seafood & Tourism Bash sponsored by BP - a two-we ...

Creamy soups made with shrimp, crawfish, blue crab or some combination thereof. Corn is often included to round out the flavor, as are, to a lesser extent, other vegetables, such as squash or ...