Ingredients

• 3 tablespoons unsalted butter
• 3 cups julienned yellow onions
• 1/2 cup chopped red bell pepper
• 2 teaspoons salt
• 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
• Freshly ground black pepper
• 1/2 pound ground andouille or other smoked sausage
• 1 tablespoon chopped garlic
• 1 ear sweet corn, kernels removed from the cob
• 5 eggs
• 2 cups heavy cream
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 4 cups cubed crusty bread
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup Essence, recipe follows
• 1/2 cup vegetable oil, plus more for pan
• 2 (3 to 4-pound) whole chickens, halved and breastbone and backbone removed
• Southern Cooked Greens, recipe follows

Directions

Emeril's ESSENCE Creole Seasoning:

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

Southern Cooked Greens:

1/4 pound chopped bacon

1 1/2 cups chopped yellow onions

Salt

Freshly ground pepper

Cayenne pepper

1/4 cup firmly packed light brown sugar

1 tablespoons minced shallots

2 teaspoons minced garlic

3 cups water

2 tablespoons rice wine vinegar

3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.

Yield: 4 servings

Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.