Bam! Tips For Cajun & Creole Cuisine So You Can Cook Like Emeril

Emeril LagassePhoto byJosh Brasted/Eater NOLA

Chef Emeril Lagasse is the regional James Beard Award winner who is known all over the world for his Louisiana Creole and Cajun cuisine. Chef Lagasse is most famous for inventing the "New New Orleans" style of cooking. Here are some easy and quick tips from the Mashed website to help any home cook in the kitchen, especially if you are looking to add a lot of flavor into your dishes. I also added a recipe at the end of the article for the best Creole Seasoning.

Start incorporating the use of Slow Cookers in the kitchen. Chef Lagasse is a fan of planning ahead with slow cookers, especially when planning a special event. Start embracing a "set it and forget it" mindset frees up some energy so you can be the life of your own party. He encourages home cooks to plan your meals ahead so you don't miss out on your own holiday event. Many recipes allow for planning ahead, so when you can, do!

Also, you should never overlook Basic Seasoning when cooking. He says to not forget the Salt. ''There are many different types of salts and ways to use them. Lagasse is a sage, perfecting the use of a variety of salts in his cooking, including sea salt. Harvested by evaporating seawater, sea salt ranges from fine grains to coarse chunks. Unlike table salt's fine powder, sea salt's larger crystals work well as a finishing salt. It's not just flavorful — it adds a delightful crunch when sprinkled on veggies.''

Citrus is a key part of Louisiana cooking, so don't forget the citrus. ''Grab a lemon and give it a squeeze. Think of lemon juice as the flavor equivalent of turning up the volume on your favorite song — it makes everything taste more intense.'' The multi-award winning chef also says lemon is not the only citrus he uses generously in many of his recipes. ''He plays matchmaker with all sorts of citrus in his sweet and savory dishes, from cake to crawfish. Both lemon and orange infuse Lagasse's olive oil cake. Lagasse's crawfish dumplings are only complete with a tangy sauce made with orange and lime juices.''

If you love making Po'boys and Muffaletta's, there are many ways to Enhance Sandwiches you make at home. He encourages you to use your leftovers and not let anything go to waste. It is the best and smartest way to incorporate last nights dinner. Just like turkey sandwiches with cranberry sauce and stuffing after Thanksgiving, the same goes for leftover chicken breast or steak. ''Didn't finish last night's broccoli? Adding veggies is one of the easy ways to upgrade grilled cheese. Wondering what to do with that bit of leftover slaw? Your sandwich is asking for it.''

Lastly, here is the recipe for Emeril's Essence Creole Seasoning from Emeril's website. Combine all ingredients thoroughly and store in an airtight jar or container.

Ingredients

• 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 leaf oregano
• 1 tablespoon dried thyme