Emeril makes crab and corn bisque, andouille-encrusted redfish with roasted pecan vegetable relish, meuniere sauce, and shoestring potatoes with New Orleans food critic Ian McNulty.

Joined by the owner of Singleton's Mini Mart, Bau Nguyen, Emeril draws inspiration from Vietnamese cuisine to create Viet-style curried shrimp with cellophane noodles and slow-cooked beef brisket pho.