BACK TO INDEX | NEXT CHEF "Bam!" Emeril Lagasse, a man with his own spice mix, "Essence of Emeril," has captured America's attention by storm with his crazy Cajun/Creole cooking and his top-rated TV shows. This Massachusetts native stumbled upon his passion for rustic low-country crawdads and crab boils after spending many years training in refined restaurants throughout France and the northeastern region of the U.S. Enthusiastically immersing himself in Louisiana culture, Emeril began combining classical culinary practices with local fare as the chef of Commander's Palace. His following grew when he opened his own restaurants in New Orleans, Emeril's and NOLA, and continued to expand with his various satellite restaurants in Las Vegas, Nevada and Orlando, Florida. Acknowledged for his achievements as a chef, cookbook writer, and television host, the culinary community appreciates this northern transplant as much as the rest of the country. In COOKING WITH MASTER CHEFS, Emeril, with the intensity of his namesake seasoning, walks us through the basics of Shrimp Étouffée and a Louisiana Boil.  Julia Child Introduces Chef Emeril Lagasse  Shrimp Etoufee  Cleaning Shrimp  Roux  Louisiana Boil