* Note: See the "Emerils Essence Information" recipe which is included in this collection.

With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Emerils Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden-brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper. This recipe yields 4 servings.

Emeril's Creole Seasoning (Essence) Recipe

2 1/2 tablespoons Sweet paprika

2 tablespoons Salt

2 tablespoons Garlic powder

1 tablespoon Freshly ground black pepper

1 tablespoon Onion powder

1 tablespoon Cayenne pepper

1 tablespoon Dried leaf oregano

1 tablspoon Dried thyme

Combine all ingredients in a small bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months. This recipe yields about 2/3 cup.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a~~at;prodigy.com ~or- MAD-SQUAD~~at;prodigy.net 06-04-1997 Recipe by: Emeril Lagasse