Emeril Launches Cookware Line for JCPenney

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Emeril Lagasse, the master of spicy New Orleans cooking recently launched a fantastic new cookware collection with jcpenney. To kick-off the party, Momtrends was invited to celebration complete with jazz music, an appearance from Martha Stewart and a cooking demo by the master chef himself !

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To demonstrate the product line and its unique features Emeril made shrimp po'boy sandwiches and his signature chicken and sausage gumbo (see below) in his new pressure cooker. Emeril noted that with his new pressure cooker this recipe can be completed in 60 minutes or less (this is including the time needed to make the roux). Usually a recipe like this takes hours to cook but with the new cooker you can simply add in the ingredients and it let it do it's trick.

Emeril Pressure Cooker

In addition to the pressure cooker, the new collection also includes a Deep Fryer that Emeril used to fry up the shrimp for the Po' Boys that resulted in them being perfectly crisp with no mess and even better and fantastic for families is that it drains the oil that is used so you can use it again! The line also includes a sleek 12-piece Stainless Steel Cookware Set featuring chef-approved durability with silicone grip handles and a 10-piece Enamel Cookware Set is non-stick and dishwasher-safe.

Emeril 10-pc Hard Enamel Cookware Set (2)

A delicious afternoon of sampling Emeril's signature dishes was an incredible way to learn about his new collection as well as a way to learn a few cooking tricks to try at home.

jcpenney is also hosting the amazing "Jazz Up Your Recipe Contest" where you can win a trip to the 2013 New Orleans Jazz & Heritage Festival by entering your favorite recipe. For more information, please visit: http://calendar.jcpenney.com/april/#!emeril-contest

Pressure Cooker CHICKEN AND SAUSAGE GUMBO
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
Ingredients:
2 ½ pounds chicken thighs,
excess fat trimmed
2 tablespoons Essence
1 tablespoon plus 1 teaspoon
kosher salt
1 pound Andouille or other smoked
sausage, cut into ½-inch rounds
½ cup canola or vegetable oil
1¼ cups all-purpose flour
2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced celery
2 tablespoons minced garlic
12-ounces amber beer
2 tablespoons Worcestershire sauce
1 quart chicken stock
½ teaspoon cayenne pepper
3 bay leaves
3 sprigs fresh thyme
¼ cup thinly sliced green onion tops
2 tablespoons chopped
fresh parsley
Steamed white rice for serving

Preparation Instructions:
Set the EMERIL BY T-FAL ELECTRIC PRESSURE COOKER to the '??Browning'? setting. Season the chicken thighs with 1 tablespoon of the Essence and 1 tablespoon of the salt, once hot, begin to sear the chicken thighs in the bowl of the pressure cooker until well caramelized, about 5 minutes on each side in batches.

Set aside on a platter once the chicken is seared. Add the sausage and cook, stirring occasionally until the sausage is lightly caramelized, about 6-8 minutes. Remove the sausage and set aside with the chicken thighs. Add the oil and flour to the bowl and stir, continuously until a brown roux forms, about 30 minutes.

Add the onions, bell peppers, celery and garlic to the roux and cook, stirring often, for 5 minutes. Pour the beer and Worcestershire sauce over the roux and vegetables and cook, stirring until the beer is nearly evaporated, about 2-3 minutes. Add the stock, remaining Essence, kosher salt, cayenne pepper, bay leaves
and thyme to the bowl of the cooker. Return the chicken and sausage to the bowl and stir well to incorporate the liquid with the roux.

Bring the liquid to a boil and cancel the browning mode on the machine. Place the lid on the cooker being sure that the pressure limit valve is set to close and seal the lid to the machine. Set the cooker to '??High'? pressure and the timer to 30 minutes.

Start the machine and allow the gumbo to cook undisturbed. When the timer goes off, set the pressure limit valve to the steam release setting and allow the pressure to slowly escape. Once all of the steam has been released, unlock and remove the lid. Using a slotted spoon, remove the cooked chicken thighs from the gumbo and set aside on a platter. Remove the skin and separate the meat from the bones of the chicken. Return the chicken meat to the bowl of the pressure cooker with the green onions and chopped parsley and stir to distribute. Serve the gumbo with steamed white rice over top of it.

Emeril debuts at jcpenney and jcp.com in April 2012.

Momtrends was not paid for this post. We were given some samples of the line.

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