Paprika features in Emeril Lagasse's signature Creole seasoning ... He uses it to add some subtle warmth to his fried shrimp po-boy, and a healthy dash of pepper in his porcini mushroom fettucini ...

He prepares Shrimp Étouffée on set ... The episode was no-frills Lagasse at his finest. Emeril Explained The Difference ...

For instance, one of the most popular dishes on a Lagasse restaurant menu is the barbecue shrimp ... Emeril Lagasse, of Massachusetts roots, Portuguese extraction, and New Orleans creole adoption ...