Cajun Bloody Mary (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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Ingredients:
1 1/2 cups tomato juice |
3/4 cups vodka |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons fresh lime juice |
1 tablespoon prepared horseradish |
1 1/2 teaspoons worcestershire sauce |
2 teaspoons hot sauce |
1 teaspoons essence, recipe follows |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon cayenne |
pickled green beans or okra, for garnish |
cocktail onions, for garnish |
Directions:
1. Combine all ingredients (except garnish) in a small pitcher and stir to combine. Refrigerate until well chilled. Serve over ice with pickled green beans or okra and cocktail onions for garnish.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. 2 1/2 tablespoons paprika
4. 2 tablespoons salt
5. 2 tablespoons garlic powder
6. 1 tablespoon black pepper
7. 1 tablespoon onion powder
8. 1 tablespoon cayenne pepper
9. 1 tablespoon dried oregano
10. 1 tablespoon dried thyme
11. Combine all ingredients thoroughly.
12. Yield: 2/3 cup
13. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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