Emeril Lagasse’s “Emeril Live” has been canceled from Food Network. When the news first broke it was thought that Emeril and Food Network were splitting ways entirely, but later reports have proved that Emeril’s show “The Essence of Emeril,” will continue production.
Lagasse joined Food Network in 1993 and soon the expressions “Bam!!” and “Kick it up a notch,” were heard in households across the nation. His down-home Louisiana style cooking drew in millions of viewers. He is the best selling author of more than 10 cookbooks, and owns ten restaurants through-out the southeastern states and Vegas.
On November 28, 2007 Emeril released the following statement on his website http://www.emerils.com/
Dear 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 production of ‘Emeril Live’ after the next filming in December, but I am looking forward to continuing a long working relationship with them for years to come. Emeril Live will continue to air on the Food Network for about two more years, with premiere episodes throughout 2008, and I will continue to host ‘Essence of Emeril’ next year. We are also looking into some specials and other new development opportunities.
‘Emeril Live’ has been a wonderful experience over the past ten years, and I’d just like to say how deeply appreciative I am to all the unbelievable staff — many who have been with the show since the beginning. I’d also like to thank the loyal viewers and fans, and the many talented guests who have appeared on the show through the years. It’s been such an incredible ride…but there is much more to come. I have lots of new ideas cooking…so please stay tuned!!
Emeril Lagasse
“Emeril Live” was preformed in front of a live studio audience and featured the Emeril Live Band and the legendary Doc Gibbs. Production of the show will stop on December 11, of this year.
This article wouldn’t be complete if I didn’t leave you with one of Emeril’s unique Creole creations.
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 seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
