Recipe courtesy of Emeril Lagasse
Episode: Po' Boys III
Save Recipe Print
20 min
15 min
5 min
1 serving


Essence (Emeril's Creole Seasoning):


In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Meat Loaf

Recipe courtesy of Ina Garten

Turkey Meatloaf

Recipe courtesy of Ina Garten


Recipe courtesy of Ree Drummond

Fried Oysters

Recipe courtesy of The Neelys

Mom's Meatloaf

Recipe courtesy of Charity Boyd

Good Eats Meatloaf

Recipe courtesy of Alton Brown

1770 House Meatloaf

Recipe courtesy of Ina Garten

1770 House Meatloaf

Recipe courtesy of Kevin Penner

Browse Reviews By Keyword

          Latest Stories