Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was a master of “haute Creole” cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. (The soufflé is still on the Commander’s Palace menu today.) On a visit to New York City in 1984, Lagasse visited the F&W test kitchen and shared several recipes, including his shrimp Creole, a dish that stands proudly on its own when served over steamed rice, but which Lagasse used as an accompaniment to chicken-and-shrimp jambalaya. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity— onion, celery, and green bell pepper—mixed with garlic and sautéed in butter until tender. The Creole sauce can be made through step 4 and chilled for up to 4 days, or can be frozen for up to a month.

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In celebration of Food & Wine 40th anniversary we've compiled our 40 best-ever recipes. Of the more than 24,000 recipes we've shared since 1978, these are the ones so memorable, so revelatory, and so delicious we're still making them four decades later. Be sure to check out the entire playlist for other great recipes.

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