Bubba Gumbo’s on Tybee Island, where the baked scallops alone are worth the pilgrimage. Perched on the edge of Lazaretto ...

The Jambalaya brings together andouille sausage, crab, shrimp, chicken, tomatoes, and vegetables over white rice in a spicy medley that would make New Orleans proud. It’s a hearty option for those who ...

Emeril Lagasse is in an icon in the culinary world. So, it's no surprise that his favorite American food destination is full ...

For seafood gumbo or crab stew, she says the roux should be the color of peanut butter. For a chicken and sausage gumbo, it should be brown, but not as dark as a Hershey Bar.

A signature dish is “Death by Gumbo,” featuring a whole, semi-boneless quail stuffed with oysters, andouille sausage and rice. “It was voted No. 1 gumbo in New Orleans,” he said.

Emeril Lagasse describes it a “two-beer roux.” Think at least 30 minutes of stirring. Step Three: Additions Saute sausage in a little oil until it turns light brown.

According to Emeril Lagasse, the New Orleans and former Food Network chef, gumbo, hearty and brimming with fresh ingredients, is everybody’s favorite in Louisiana. But some people hesitate to make ...

Emeril was the hottest chef on television in 2006, and his “Bam!” and “Kick it up a Notch” made cooking shows the thing to watch. He also had nine restaurants in New Orleans, Las Vegas ...

Emeril was the hottest chef on television in 2006, and his “Bam!” and “Kick it up a Notch” made cooking shows the thing to watch. He also had nine restaurants in New Orleans, Las Vegas ...

He's an expert on all of NOLA's iconic foods but has a special place in his heart for gumbo. Here are his favourite bowls – from Cajun-style Brigsten's to the OG at Commander's Palace.