| 2 | tb | Olive oil |
| 1/2 | c | Chopped onions |
| 2 | tb | Brunoise red peppers |
| 2 | tb | Brunoise yellow peppers |
| | Salt |
| | Cayenne |
| 1 | lb | Shellfish; (shrimp, crawfish or crabmeat) |
| 1/4 | c | Chopped green onions |
| 1 | tb | Chopped garlic |
| 2 | tb | Chopped fresh parsley |
| 1 | lg | Egg |
| 1/2 | c | Bread crumbs |
| 1/2 | c | Grated Parmigiano-Reggiano cheese |
| 8 | | Filet mignons; about 8 to 10 ounces each, (up to 10) |
| | Emeril?s Creole Seasoning |
| 1/2 | c | Vegetable oil |
| 4 | c | Mashed potatoes; hot |
| 1 | | Recipe of Crawfish Bordelaise Sauce |
| 2 | tb | Chopped green onions; green part only |
| | EMERIL?S CREOLE SEASONING |
| 2 1/2 | tb | Sweet paprika |
| 2 | tb | Salt |
| 2 | tb | Garlic powder |
| 1 | tb | Freshly ground black pepper |
| 1 | tb | Onion powder |
| 1 | tb | Cayenne |
| 1 | tb | Dried oregano |
| 1 | tb | Dried thyme |
| | CRAWFISH BORDELAISE SAUCE |
| 1 | ts | Olive oil |
| 1/4 | c | Chopped onions |
| 1/2 | lb | Crawfish; shrimp or crabmeat |
| | Salt |
| | Cayenne |
| 2 | tb | Minced shallots |
| 2 | tb | Chopped garlic |
| 1/2 | c | Peeled; seeded and chopped tomatoes |
| 1/2 | c | Dry red wine |
| 1 | c | Veal stock or dark stock |
| 1 | tb | Finely chopped parsley |
| 2 | tb | Chopped green onions |
| 1 | tb | Butter |
