Emeril Cooks - Episode Guide

Emeril makes crab and corn bisque, andouille-encrusted redfish with roasted pecan vegetable relish, meuniere sauce, and shoestring potatoes with New Orleans food critic Ian McNulty.

Joined by jazz legend Kermit Ruffins, Emeril makes red bean soup with cornbread croutons, and shrimp stuffed mirlitons with vodka sauce.

Joined by the owner of Singleton's Mini Mart, Bau Nguyen, Emeril draws inspiration from Vietnamese cuisine to create Viet-style curried shrimp with cellophane noodles and slow-cooked beef brisket pho.

Using farm-fresh ingredients provided by Sarah Roland, owner of the only water buffalo dairy in Louisiana, Emeril prepares a caprese pasta, braised water buffalo chuck roast, and broccoli rabe.

Janie Glade inspires a delicious and economical meal.

The owner of Louisiana Oyster Co., Scott Maurer shows us how his oysters grow from little larvae to restaurant ready, and Emeril uses them to cook up a tasty meal.

Emeril draws inspiration from a NOLA local's family recipes to create a creole-inspired menu of chicken sauce piquante, and creamy grillades and grits.

We're visiting Mushroom Maggie, a mushroom farm that supplies some of the best restaurants in Louisiana, and Emeril is preparing popular dishes from his restaurants that feature Maggie's mushrooms.

Cocktail expert Kimberly Patton-Bragg gives us the story behind one of Emeril's favorite drinks, the Sazerac, and the reason why it's known as the official cocktail of New Orleans.

Emeril shares the most popular dishes at his namesake restaurant, a New Orleans staple for over 30 years.

TV personality Big Freedia ("Big Freedia: Queen of Bounce") joins, and Emeril prepares the rapper's favorite meal.

Emeril meets David Blossman, the head of Louisiana's favorite brewery, Abita Brewing Company, and creates a menu inspired by his bayou brews.

Emeril gets inspired by New Orleans' annual Voodoo Fest and creates a meal of black-eyed pea jambalaya, ham hock and cabbage soup, and sweet rum balls.

Emeril prepares a meal any kid (or adult) would love, for budding young chef CJ Calhoun, a mentee of the New Orleans non-profit, Son of a Saint.

New Orleans Saints tight-end Juwan Johnson and his wife, Chanen, join Emeril in the kitchen and cook up a tasty meal for their large and loyal group of followers on TikTok.

Emeril visits with his friend and fellow chef Aaron Sanchez, and explores a menu inspired by their trip to Cuba.

Emeril meets local brewers Lindsey Brower and Nan Wallis and makes them a meal inspired by their Louisiana sake: tuna crudo with sake-yuzu vinaigrette and seared halibut with a sake and kasu marinade.

Asia Magee and Chassidy Carter of Café Reconcile, a non-profit that helps young people break into the food business, join Emeril to explore a menu inspired by their dishes.

Chef Justin Kennedy of Parkway Bakery and Tavern teaches the history of the po' boy and other classic New Orleans sandwiches, and Emeril makes him a three-course meal of sandwiches.

Emeril prepares a meal inspired by Nonno's wildly popular brunch menu for the restaurant's chef, Shermond Esteen.

Creole cream cheese was almost lost to time until one family farm helped save it.

Two Louisiana surfers stumbled on the perfect seaside snack: Sea Beans.

We're turning up the heat with Piri Piri Shrimp, and Wings with Pimenta Moida Sauce.

Caviar can be accessible and sustainable; try it in my grilled shrimp with caviar butter.

Morning Glory is difficult to grow in the states, but the flavor is worth the effort.

Try making my Crispy Soft Shell Shrimp with Bang Bang Sauce, and Tempura Soft Shell Shrimp with Soba Noodles.

For your next get together, impress your guests with delicious greens; try Emeril's green shakshuka, gumbo z'herbes with hamhock, and spatchcocked chicken with root vegetables and collard greens.

For your next dinner party, try making Emeril's goat cheese tart with prosciutto and port-macerated figs, seared duck breasts with spiced fig jam, and bucatini with figs and gorgonzola sauce.

Inspired by saffron grown right here in the states, Emeril serves up his famous lobster with pappardelle and saffron cream sauce, seafood paella, and saffron olive oil cake.

Celebrate the blue crab with Emeril's crab and corn fritters, chilled avocado soup with crab relish, and crabmeat stuffed trout with vodka butter sauce.

For your next get together, try Emeril's coffee and nocello glazed duck, short ribs braised with coffee and ancho chiles, and top it all off with his famous cafe au lait creme brulee.

Emeril serves up some of his favorite pecan recipes: butternut squash-pecan ravioli, vanilla and bourbon marinated pork loin with pecan gravy, and sweet potato waffles with pecan-praline sauce.