Emeril John Lagasse III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father.
Lagasse in 2006
Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Gumbo, the state dish of Louisiana, prepared with seafood in a Cajun style.
Cornbread is a staple Cajun starch.
Cajun woman reaching for strings of garlic suspended from rafters. Near Crowley, Louisiana, 1938.
Boudin that has been smoked