This Is What Emeril Lagasse’s ‘Emeril’s Essence’ Is Made Of
John Lamparski/Getty Images By Gina LaVecchia Ragone/Aug. 2, 2021 8:26 am EST
We may receive a commission on purchases made from links. Before Giada De Laurentiis and Rachael Ray, Guy Fieri and Bobby Flay, there was Emeril Lagasse. One of the OGs of the emerging field of 1990s food television, the importance of Lagasse in American food and television history cannot be understated. Boston-born Lagasse became a chef superstar in adopted hometown of New Orleans, succeeding Paul Prudhomme as executive chef of the city’s famed Commander’s Palace restaurant in 1981.
In the ’90s, Lagasse opened his own restaurants, Emeril’s and NOLA, earning him additional fame and a host of awards. Cookbooks and national television appearances followed, as did his own shows on The Food Network — “The Essence of Emeril” (1996-2008) and “Emeril Live” (2001-2010). These programs gave Americans what they didn’t know they were craving: bold, new food flavors and a taste of Creole cooking. His loud delivery, engaging personality, and catchphrases like “Bam!” and “Kick it up a notch!” cemented his spot as a food TV icon (via Britannica). As Lagasse’s fame rose, so did his business opportunities. The media star soon opened restaurants in tourist destinations, like Las Vegas and Orlando, and launched his own food line, which included the spice blend “Emeril’s Essence.” People enthralled with Lagasse’s andouille-crusted redfish and chicken gumbo eagerly bought his Essence. You (or your parents) might have a jar of the celebrity chef Emeril Lagasse’s Emeril’s Essence in your spice cabinet or pantry. But just what is in this famous spice blend? The answer isn’t as easy as just looking at the ingredient label.
This Is What Emeril Lagasse’s ‘Emeril’s Essence’ Is Made Of
John Lamparski/Getty Images
By Gina LaVecchia Ragone/Aug. 2, 2021 8:26 am EST
We may receive a commission on purchases made from links. Before Giada De Laurentiis and Rachael Ray, Guy Fieri and Bobby Flay, there was Emeril Lagasse. One of the OGs of the emerging field of 1990s food television, the importance of Lagasse in American food and television history cannot be understated. Boston-born Lagasse became a chef superstar in adopted hometown of New Orleans, succeeding Paul Prudhomme as executive chef of the city’s famed Commander’s Palace restaurant in 1981.
In the ’90s, Lagasse opened his own restaurants, Emeril’s and NOLA, earning him additional fame and a host of awards. Cookbooks and national television appearances followed, as did his own shows on The Food Network — “The Essence of Emeril” (1996-2008) and “Emeril Live” (2001-2010). These programs gave Americans what they didn’t know they were craving: bold, new food flavors and a taste of Creole cooking. His loud delivery, engaging personality, and catchphrases like “Bam!” and “Kick it up a notch!” cemented his spot as a food TV icon (via Britannica). As Lagasse’s fame rose, so did his business opportunities. The media star soon opened restaurants in tourist destinations, like Las Vegas and Orlando, and launched his own food line, which included the spice blend “Emeril’s Essence.” People enthralled with Lagasse’s andouille-crusted redfish and chicken gumbo eagerly bought his Essence. You (or your parents) might have a jar of the celebrity chef Emeril Lagasse’s Emeril’s Essence in your spice cabinet or pantry. But just what is in this famous spice blend? The answer isn’t as easy as just looking at the ingredient label.
We may receive a commission on purchases made from links.
In the ’90s, Lagasse opened his own restaurants, Emeril’s and NOLA, earning him additional fame and a host of awards. Cookbooks and national television appearances followed, as did his own shows on The Food Network — “The Essence of Emeril” (1996-2008) and “Emeril Live” (2001-2010). These programs gave Americans what they didn’t know they were craving: bold, new food flavors and a taste of Creole cooking. His loud delivery, engaging personality, and catchphrases like “Bam!” and “Kick it up a notch!” cemented his spot as a food TV icon (via Britannica).
As Lagasse’s fame rose, so did his business opportunities. The media star soon opened restaurants in tourist destinations, like Las Vegas and Orlando, and launched his own food line, which included the spice blend “Emeril’s Essence.” People enthralled with Lagasse’s andouille-crusted redfish and chicken gumbo eagerly bought his Essence. You (or your parents) might have a jar of the celebrity chef Emeril Lagasse’s Emeril’s Essence in your spice cabinet or pantry. But just what is in this famous spice blend? The answer isn’t as easy as just looking at the ingredient label.
The best guesses at Emeril’s secret spices
So, many have guessed at the components. The website The Nourishing Home, which offers its own recipe for making “homemade” Essence, thinks they nailed it with the addition oregano, thyme, and a generous helping of cayenne pepper. They recommend using it on meats, poultry and seafood, and vegetables. The website Top Secret Recipes goes a step further, adding all of the spices mentioned by The Nourishing Home to its copycat Essence, as well as Schilling poultry seasoning. (For the record, Schilling is no longer in business, but we suspect other poultry seasonings might do the trick as well.)
