Emeril Lagasse’s “Emeril Live” has been canceled by the Food Network. When the news first broke, Emeril and the Food Network apparently parted ways, but they later confirmed that Emeril’s show “Essence of Emeril” will continue production.
Lagasse joined the Food Network in 1993 and soon heard the words “Bam!!” and “kick it up a notch” were heard in families across the nation. Her down home Louisiana cooking style has drawn in millions of viewers. It is the best-selling author of more than 10 kitchen pounds, and has ten restaurants throughout the southern states and Vegas.
On November 28, 2007, Emeril released the following words on his website http://www.emerils.com/.
Brothers and friends,
Thank you for visiting our site and sending your well wishes and thoughts about ‘Emeril Live’. It is true that we will not continue the production of “Emeril Live” after the December film, but I look forward to a long-term working relationship with them for years to come. Emeril Live will continue to air on the Food Network for nearly two years with episodes through 2008, and I will continue to host ‘The Essence of Emeril’ next year. We are also looking at some special and other new development opportunities
‘Emeril Live has been an amazing experience for ten years, and I’d like to say how much I appreciate all of the incredible staff — many of whom have been with the show since the beginning. I would also like to thank the loyal viewers and fans, as well as the many talented guests who have appeared on the show over the years. The vehicle was so incredible…but it was going to be so much more. I have lots of new cooking ideas…so please stay sweet!!
Emeril Lagasse
“Emeril Live” was formed in front of a live studio audience and was formed by the Emeril Live Band and the legendary Doc Gibbs. Production of the show will cease on December 11 of this year.
This article would not be complete if I did not leave you with a unique creation of Emeril Creole.
Cajun Jambalaya
Recipe courtesy of Emeril Lagasse
Show:
The essence of Emeril
Episode:
Jambalaya
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole sauce, recipe follows
2 tablespoons of oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons of chopped garlic
1/2 cup chopped tomatoes
Bay leaves III
1 teaspoon Wigorn sauce
hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
In a bowl combine the shrimp, chicken and Creole seasoning, and work on the seasoning well. In a large pan over heat oil with onion, pepper and parsley, 3 minutes. Add the garlic, tomatoes, bay leaves, bay leaves and hot sauce. Stir in the rice and slowly add the broth. Reduce the heat to medium and cook until the rice becomes liquid and tender, stirring occasionally, about 15 minutes. When the rice is just tender, add the shrimp and chicken mixture and the sausage. Cook until the meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Essence of Emeril Creole Seasoning (also called Bayou Blast);
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons of garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix everything thoroughly.
Yield: 2/3 cup
