1. In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
2. Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
3. When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

1. Combine all ingredients thoroughly.
2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
3. Published by William Morrow, 1993.