Ingredients

• 1 1/2 cups tomato juice
• 3/4 cups vodka
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon prepared horseradish
• 1 1/2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce
• 1 teaspoons Essence, recipe follows
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• Pickled green beans or okra, for garnish
• Cocktail onions, for garnish

Directions

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

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.