Salmon Asian Sauce

• 1 Tablespoon Soy sauce
• 1 Tablespoon Brown Sugar
• 1/2 Rice Vinegar
• 1 Tablespoon Sambal Oelek
• 2 Tablespoon water

Mix all ingredients. Baste over Salmon when it is almost cooked.

Other uses: heat in pan until bubbling then add cooked black eyed peas

  

Mango Salsa

• 1 ripe mango, diced (1 1/2 cups)
• 1/4 cup finely chopped red onion
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon chopped fresh cilantro

Combine mango, onion, lime juice, vinegar and cilantro in medium bowl. Let stand for 15 minutes. Stir before serving.

Jambalaya

• 1/4 Cup Olive Oil
• 1 lb. Shrimp
• 4 Chicken Breast Cut Up (about 1 to 1 1/2 lb.)
• 1 1/2 lb. Sausage (Andouilee, Italian or Smoked)
• 2 Cup Chopped Onion
• 1 Cup Chopped Celery
• 1 Cup Chopped Bell Pepper
• 2 Tablespoon Garlic
• 3 Bay Leaves
• 1/4 Teaspoon Cayenne Pepper
• 1 1/2 Tablespoons Thyme
• 1 Cup Chopped Tomatoes (Fresh or 2 cans Spicy Diced Tomatoes)
• 6 Cups Water
• 2 Cups Rice
• Salt & Pepper
• 1 Cup Chopped Green Onion
• 1/2 Cup Chopped Parsley
• Emeril's Seasonings

Add olive oil to a large pot, season shrimp with Emeril's Season and cook on medium heat for about 4 minutes, remove.

In same pot, season chicken with Emeril's Season and cook till brown (about 8 minutes.), remove.

Season sausage with Emeril's Season, cook till brown, leave in pot.

Add, onion, celery, bell pepper, garlic, bay leaves, cayenne pepper and thyme. Season with Emeril's Season and cook 6 minutes.

Add tomatoes, water, add back the chicken, salt and pepper to taste, season with Emeril's Season, cover and simmer for 20 minutes.

Add rice, stir, and return to boil, then reduce to low heat, cover and cook 15 minutes.

Add shrimp, green onion and parsley and season with Emeril's Season, cover and cook 10 minutes.

Remove from heat let sit 10 minutes.

Remoulade Sauce

• 1/4 cup chopped green onions or scallions (green part only)
• 2 teaspoons chopped garlic
• 1 tablespoon prepared horseradish
• 2 tablespoons Creole or whole-grain mustard
• 2 teaspoons yellow mustard
• 3 tablespoons ketchup
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 3/4 cup vegetable oil

Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth about 30 seconds.

With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken. Transfer to a container, cover, and refrigerate for 1 hour before using.

Best if used within 24 hours.

New Orleans Style Barbecued Shrimp

• 1 lb Butter
• 1 Cup Olive Oil
• 4 Teaspoon Cayenne Pepper
• 2 Teaspoon Salt
• 2 Teaspoon Thyme
• 4 Teaspoon Black Pepper
• 1 Teaspoon Oregano
• 1 Teaspoon Basil
• 2 Teaspoon Paprika
• 6 Teaspoon Crushed Garlic
• 2 Teaspoon Rosemary
• 4 Teaspoon Worcestershire
• 2 Teaspoon Tabasco (or less)
• 2 Teaspoon Lemon Juice
• 3 Bay Leaves ( finely crushed )
• 1/2 Cup Parsley
• 4 lbs Shrimp ( Peeled )

Mix all ingredients ( except shrimp ) in sauce pan on low heat. Stir unitl butter is melted and ingredients are well blended.

Place shirmp on baking pan. Pour sauce over shrimp and marinate in refrigerator for several hours or overnight.

Bake as is 325 ° turning every 10 minutes, cook no more than 30 minutes, (cook just until shrimp is done). Time depends on size of shrimp.