In 1982 Emeril Lagasse succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans where he led the kitchen there for seven and a half years before leaving to open his own place, award-winning Emeril’s.

If you haven’t dined at one of Lagasse’s restaurants or enjoyed watching his long-running Food Network shows and flamboyant cooking style, here’s a taste of one of his versions of the Nola classic—gumbo—from Every Day’s a Party. And as the chef quips, “Let the good times roll!”

INGREDIENTS

1/4 cup vegetable oil

2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds

Essence, recipe follows

2 cups tomatoes, peeled, seeded and chopped

1 cup chopped onions

1 cup chopped celery

Salt

Cayenne

5 bay leaves

1/2 teaspoon dried thyme leaves

1 tablespoon minced garlic

8 cups water

2 pounds medium local shrimp, peeled and deveined

2 cups cooked white rice, warm

2 tablespoons chopped green onions

PREPARATION

In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.

ESSENCE (EMERIL’S CREOLE SEASONING)

INGREDIENTS

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 leaf oregano

1 tablespoon dried thyme

PREPARATION

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

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