Best 3 Emerils New Orleans Style Welsh Rabbit Recipes

Embark on a culinary journey to the vibrant streets of New Orleans with Emeril's New Orleans-Style Welsh Rabbit, a dish that captures the essence of Southern comfort and delectable flavors. Immerse yourself in a symphony of rich, creamy cheese, tangy Worcestershire sauce, and zesty Creole mustard, all harmoniously blended together. This classic recipe, elevated by Emeril's signature touch, promises an unforgettable gastronomic experience, perfect for gatherings, special occasions, or a cozy night in.

Let's cook with our recipes!

WELSH RAREBIT

Welsh Rarebit image

Provided by Alton Brown

Categories side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Steps:

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

WELSH RABBIT

Welsh Rabbit image

I believe this recipe is the same as Welsh Rarebit, the classic British topping for rye or white bread toast. Melted sharp Cheddar cheese is complimented by Worcestershire sauce and a hint of cayenne pepper.

Provided by PATTY5

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

4 tablespoons butter
½ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon dry mustard
⅛ teaspoon cayenne pepper
2 cups milk
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheddar cheese

Steps:

In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

Nutrition Facts : Calories 333 calories, Carbohydrate 12.6 g, Cholesterol 75.1 mg, Fat 24.6 g, Fiber 0.3 g, Protein 15.3 g, SaturatedFat 15.6 g, Sodium 576.7 mg, Sugar 4.2 g

EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT

Emeril's New Orleans-Style Welsh Rabbit image

This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use recipe #14372 or recipe #11783. We're planning on making this real soon.

Provided by Manami

Categories Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
3 tablespoons flour
2/3 cup dark beer, such as Abita Turbodog
4 ounces english sharp cheddar cheese, grated
4 ounces caerphilly cheese or 4 ounces sharp english cheddar cheese, grated
1 1/2 teaspoons essence seasoning (use Emeril Lagasse's Essence or Creole Essence / Bayou Blast)
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry English-style mustard
crushed red pepper flakes, to taste
1 pint raw oyster
12 slices French bread, toasted (12 slices - 1/2-inch thick)
6 slices crispy-cooked bacon, crumbled

Steps:

In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
Add the flour and cook for 1 minute, stirring constantly.
Slowly whisk in the beer.
When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy.
Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine.
Keep warm while you prepare the oysters.
In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters.
Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally.
Season with the remaining 1/2 teaspoon of Essence.
To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts.
Top with the cheese mixture, and garnish with the crispy bacon.
Enjoy!

Nutrition Facts : Calories 1005.9, Fat 41.9, SaturatedFat 18.4, Cholesterol 132.4, Sodium 1832.5, Carbohydrate 112.3, Fiber 6, Sugar 0.9, Protein 39.6

Tips:

Use a good quality cheddar cheese for the best flavor. A sharp cheddar will give you a more intense flavor, while a mild cheddar will be more mellow.
If you don't have dry mustard, you can use prepared mustard. Just be sure to use a small amount, as prepared mustard can be quite strong.
If you don't have Worcestershire sauce, you can use soy sauce or fish sauce as a substitute.
Serve Welsh rabbit immediately after it is made, as it will start to thicken as it cools.

Conclusion:

Emeril's New Orleans-Style Welsh Rabbit is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover cheese. With its creamy, cheesy sauce and flavorful spices, this dish is sure to please everyone at the table.