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Crawfish and Mirliton Soup, Part 1

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Crawfish and Mirliton Soup, Part 1

Emeril Lagasse introduces his show and begins a crawfish and chopped mirliton soup with onion, celery, and bell peppers.

Related Videos 22 Videos

  • Emeril Lagasse finishes a soup with crawfish and mirlitons. Then he begins a maque choux with garlic, cayenne pepper, and fresh corn and a sweet tomato jam.

    Crawfish and Mirliton Soup, Part 2
  • Emeril Lagasse prepares a fried crawfish salad with mirliton relish.

    Fried Crawfish Salad with Mirliton Relish
  • Emeril Lagasse introduces a show about rustic cuisines and prepares a roux with oil and flour for crawfish bisque.

    Crawfish Bisque with Crawfish Boulettes, Part 1
  • Emeril Lagasse continues a crawfish bisque with onion, celery, and bell peppers. Then he prepares boulettes with crawfish tails, onions, celery, peppers, garlic, bread crumbs, and egg.

    Crawfish Bisque with Crawfish Boulettes, Part 2
  • Emeril cooks the mirliton squash until soft. He then makes a syrup that he simmers the mirliton in. Both are poured into a pie crust.

    Mirliton Squash Pie Part 5
  • Emeril adds the top crust and uses cream and granulated sugar on the top crust. Once baked he serves the pie with whipped cream, a bit of sprinkled powder sugar and mint leaves.

    Mirliton Squash Pie Part 6
  • Chef Emeril Lagasse is back in the kitchen with Martha to make chilled corn and crawfish soup.

    Corn and Crawfish Soup
  • Emeril Lagasse continues to cook a crawfish soup and begins the base for oyster patties.

    Crawfish Soup and Oyster Patties
  • Emeril Pipes the avocado mousse onto the oysters. He plates they oysters and mousse on a bed of crushed ice. The Salmon Crawfish Mousse is pureed in cold bowl with egg whites and cream. He folds in whipped cream and places in ramikens.

    Avocado Mousse and Salmon Crawfish Mousse Part 2
  • Emeril demonstrates how to bake in ramekins in a water bath. He sautes spinach and makes a tomato coulis. He removes the ramekins and plates for serving. He soaks duck livers in milk to remove some of the blood, then drains. He fries the duck livers.

    Salmon Crawfish and Duck Liver Mousse Part 3
  • Emeril Lagasse plates fried boudin sausage balls and sautes blanched crawfish tails with cream sauce.

    Easy Crawfish Cream Over Pasta Recipe Part 1
  • Emeril Lagasse reduces a crawfish tails cream sauce and plates with pasta.

    Easy Crawfish Cream Over Pasta Recipe Part 2
  • Emeril Lagasse presents a variety of appetizers and simmers a New Orleans style craw fish tails and pasta appetizer.

    Crawfish and Cream Pasta Appetizer Recipe Part 1
  • Emeril Lagasse bakes a New Orleans crawfish quiche. He also begins to prepare grillades and grits.

    New Orleans Crawfish Quiche, Part 2
  • Emeril Lagasse and Chef B boil a crawfish stock for vichyssoise and lemon poach leeks.

    Crawfish Vichyssoise with Poached Leeks Part 1
  • Emeril Lagasse and Chef B puree potatoes and serve with poached crawfish tails and leeks.

    Crawfish Vichyssoise with Poached Leeks Part 2
  • Emeril Lagasse presents family food culture and slices sweet potatoes for a salad.

    Crawfish with Sweet Potato Salad Part 1
  • Emeril Lagasse fries crawfish and okra with a butter milk dressing.

    Crawfish with Sweet Potato Salad Part 2
  • Emeril simmers vegetables and seasonings in the roux and adds stock, water and the crawfish tails.

    Crawfish Etouffee and Corn Bread Part 3
  • Emeril Lagasse plates a delicious batch of crawfish cakes and shares his recipe for a mouth watering crawfish boil.

    Seasoned Crawfish Boil, Part 1
  • Emeril Lagasse completes his delicious crawfish boil and sets up the Louisiana table to enjoy this fabulous dish.

    Seasoned Crawfish Boil, Part 2
  • Emeril prepares butternut squash soup and parsnip soup with tarragon oil for a Thanksgiving dinner.

    Butternut Squash Soup and Parsnip Soup Part 1