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When you live in New Orleans for so long, the food just becomes a part of your life. It's the sizzle of andouille sausage or the smell of hot chicory coffee and fresh beignets. But what if you've fallen in love with the flavors of New Orleans and need help in recreating those memories?
Today we'll meet Mike Forgey. Mike spent a lot of time in New Orleans when he responded to Katrina.
But this time Mike's Jambalya is the one in trouble and Emeril is coming to his aid with some New Orleans classics like Oysters Bienville, Andouille and Shrimp Jambalaya, Beignets and Café Brulot.
TIPS:
- Rinsing your rice before cooking, removes excess starch and helps produce a light and fluffy grain.
- Can’t find Andouille Sausage? Substitute Chorizo or Spicy Italian sausage instead.
Recipes featured on this episode:
Emeril's Oysters Bienville
Emeril's Chicken, Andouille, and Shrimp Jambalaya
Emeril's New Orleans-style Beignets
Emeril's Cafe Brulot
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
More about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
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