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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
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Because where he gets his water, it don't come seasoned. Ingredients:
1 quart water |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 pinch emeril's original essence (bam!) |
1 lemon (optional) |
1 pinch ground cinnamon (optional) |
30 -40 cloves garlic (optional) |
1 ham hock (optional) |
1 teaspoon heavy cream (optional) |
Directions:
1. Place water in saucepan- very simple; this ain't rocket science, folks.
2. Use your knob to heat the water on low (turn the heat up if you don't have 2 hours to spend, but-2 hours is really a food of love thing; drinking 2 beers ought to do it).
3. (I said to myself: self!) relax and get one of those cold frozen things- it will make you happy, happy, happy.
4. Don't jack the fire up to high unless you are on good terms with the fire department (but if you do start a fire- don't run out as fast as you can to remodel your house- stick around!).
5. That's what those lines are on there for.
6. Heat to a boil- oh yeah babe (really hot!).
7. Season with salt, pepper, and Essence (BAM!).
8. Fork a lemon if it turns you on.
9. Add a pinch of cinnaminnamom to kick it up a notch.
10. You could put in 30-40 cloves of garlic, or a ham hock, because pork fat rules!
11. Add a teaspoon of heavy cream if it thrills you, because somebody has to keep the Dairy Farmers of America in business.
12. And there you have it- use water where called for in Cajun recipes.
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