Emeril Cooks

Emeril makes crab and corn bisque, andouille-encrusted redfish with roasted pecan vegetable relish, meunière 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.