3. Reduce the heat to medium and add the flour to the fat remaining in the pan. Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes.

Preheat the oven to 375 F. Peel the potatoes and using a box grater, shred into matchstick sized pieces. Squeeze in a clean kitchen cloth in batches to remove any excess liquid.

I usually order the chicken or pasta option; I never order the fish or beef. Lagasse poured his childhood and heritage into the menu at 34 Restaurant & Bar alongside E.J., who took over Emeril's ...

Apart from shredding the chicken meat and chopping ingredients, the recipe mostly asked that the soup simmer for a good chunk of time. Taste-wise, I thought Lagasse's broth was a 10 out of 10.

Chef Emeril Lagasse on His Favorite Food City—and What He Never Eats on a Plane: Exclusive. Susmita Baral. April 24, 2025 at 10:32 AM. ... I usually order the chicken or pasta option; ...