20 Flavorful Emeril Lagasse Air Fryer Recipes Delicious

Craving bold, restaurant-worthy flavors without the fuss? Emeril Lagasse’s air fryer recipes bring the heat (and the ‘Bam!’) to your weeknight dinners, game-day snacks, and everything in between. From crispy Cajun wings to zesty shrimp po’boys, these 20 recipes prove your air fryer can do way more than just fries—it’s your ticket to quick, craveable meals. Ready to kick things up a notch? Let’s dive in!

Emeril’s Air Fryer Cajun Shrimp

These zesty Cajun shrimp come together in minutes with your air fryer, packing bold flavor and a satisfying crunch—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 2 tbsp olive oil
• 1 tbsp Emeril’s Original Essence (or Cajun seasoning)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Pat the shrimp dry with paper towels, then toss them in a bowl with 2 tbsp olive oil and 1 tbsp lemon juice until evenly coated.
2. In a small bowl, mix 1 tbsp Emeril’s Original Essence, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Sprinkle the seasoning blend over the shrimp and toss to coat.
3. Preheat the air fryer to 400°F for 3 minutes. Arrange the shrimp in a single layer in the basket (work in batches if needed).
4. Air fry for 5–7 minutes, flipping halfway, until the shrimp are pink and slightly crispy at the edges.
5. Garnish with fresh parsley and serve immediately with extra lemon wedges or remoulade sauce.

The magic here? The air fryer locks in the shrimp’s juiciness while giving the Cajun spices a lightly charred, smoky depth—no skillet splatter required!

Tip: For extra crunch, spritz the shrimp with a little oil before air frying and avoid overcrowding the basket.

Air Fryer Southern Fried Chicken

Crispy, juicy, and packed with flavor—this air fryer fried chicken gives you all the Southern comfort without the deep-fry mess.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp hot sauce (optional)
• 2 tbsp melted butter or olive oil

Instructions:

1. In a bowl, whisk together buttermilk and hot sauce (if using). Add chicken thighs, coating evenly. Cover and refrigerate for at least 1 hour (or up to overnight).
2. Preheat air fryer to 375°F. In a shallow dish, mix flour, salt, black pepper, paprika, garlic powder, and cayenne.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere.
4. Lightly brush chicken with melted butter or oil. Arrange in the air fryer basket in a single layer (work in batches if needed).
5. Air fry for 12 minutes, flip, then cook another 10–12 minutes until golden and internal temperature reaches 165°F.

The magic here? The buttermilk marinade keeps the chicken tender while the air fryer delivers that crave-worthy crunch. No soggy spots—just perfectly crisp skin every time.

Tip: For extra crispiness, spritz the chicken with a bit of oil halfway through cooking.

Emeril’s Air Fryer Catfish Po’ Boy

This crispy, Cajun-spiced catfish po’ boy brings New Orleans flair to your air fryer—no deep fryer required!

Ingredients:

• 1 lb catfish fillets, cut into 4-inch strips
• 1 cup fine cornmeal
• 2 tbsp Cajun seasoning (like Emeril’s Essence)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 large egg
• 1 tbsp hot sauce (like Crystal or Tabasco)
• 2 tbsp buttermilk
• 4 soft hoagie rolls, toasted
• 1/2 cup shredded iceberg lettuce
• 1/4 cup sliced pickles
• 1/4 cup remoulade sauce (store-bought or homemade)

Instructions:

1. Prep the coating: In a shallow dish, whisk together 1 cup cornmeal, 2 tbsp Cajun seasoning, 1 tsp garlic powder, and 1/2 tsp salt.
2. Dredge the fish: In another dish, beat 1 large egg with 1 tbsp hot sauce and 2 tbsp buttermilk. Dip catfish strips into the egg mixture, then coat evenly in the cornmeal mix.
3. Air fry: Arrange fish in a single layer in the air fryer basket (work in batches if needed). Cook at 400°F for 10–12 minutes, flipping halfway, until golden and crispy.
4. Assemble: Spread 1/4 cup remoulade sauce on toasted hoagie rolls. Layer with crispy catfish, 1/2 cup shredded lettuce, and 1/4 cup pickles.

The air fryer gives the catfish a satisfying crunch without the mess of frying, while the spicy remoulade and pickles balance every bite.

Tip: For extra heat, toss the pickles in a pinch of Cajun seasoning before adding them to the sandwich.

Air Fryer New Orleans Style Beignets

These pillowy, powdered sugar-dusted beignets bring French Quarter charm to your kitchen—without the deep fryer mess!

Ingredients

• 1 cup warm water (110°F)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup powdered sugar for dusting
• Nonstick cooking spray

Instructions

1. In a bowl, whisk together warm water, granulated sugar, and yeast. Let sit 5 minutes until frothy.
2. Add flour, salt, egg, and melted butter to the yeast mixture. Stir until a shaggy dough forms, then knead by hand 5 minutes until smooth. Cover and let rise 1 hour or until doubled.
3. Roll dough on a floured surface to 1/4″ thickness. Cut into 2″ squares and let rest 10 minutes.
4. Preheat air fryer to 350°F. Lightly spray basket with cooking spray. Working in batches, air fry beignets 5-6 minutes, flipping halfway, until puffed and golden.
5. Dust immediately with powdered sugar while warm.

The air fryer gives these beignets a crisp exterior while keeping the centers cloud-soft—just like the Café du Monde version, but with half the cleanup!

Tip: For extra decadence, drizzle with warm honey or dip in chicory coffee for an authentic NOLA experience.

Emeril’s Air Fryer Cajun Turkey Breast

Juicy, flavorful, and ready in a fraction of the time—this Cajun-spiced turkey breast is a game-changer for weeknight dinners or holiday shortcuts.

Ingredients

• 1 (2–3 lb) boneless turkey breast
• 2 tbsp olive oil
• 1 tbsp Emeril’s Original Essence (or Cajun seasoning)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Pat the turkey breast dry with paper towels. Rub evenly with 2 tbsp olive oil.
2. In a small bowl, mix 1 tbsp Emeril’s Original Essence, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Sprinkle the blend all over the turkey, pressing gently to adhere.
3. Preheat the air fryer to 360°F. Place the turkey breast in the basket, leaving space around it. Air fry for 30–35 minutes, flipping halfway, until the internal temperature reaches 165°F and the crust is deeply golden.
4. Let rest for 10 minutes before slicing.

The air fryer locks in moisture while giving the Cajun rub a smoky, crispy edge—no brining required!

Tip: For extra heat, add a pinch of cayenne to the seasoning mix.

Air Fryer Creole Stuffed Peppers

These Creole-stuffed peppers pack bold flavor into every bite, with just the right kick from Cajun spices—perfect for a fuss-free weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken or turkey
• 1 cup cooked long-grain white rice
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 2 tbsp Creole seasoning (like Tony Chachere’s), divided
• 1 tbsp olive oil
• 1/2 cup shredded pepper jack cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat air fryer to 370°F. Brush peppers inside and out with 1 tbsp olive oil and sprinkle lightly with 1 tbsp Creole seasoning. Air fry for 5 minutes to soften slightly.
2. Meanwhile, sauté onion and celery in a skillet over medium heat until soft, about 4 minutes. Add ground chicken and cook until no longer pink, breaking it apart. Stir in rice, tomatoes, and remaining 1 tbsp Creole seasoning.
3. Stuff peppers with the mixture, top with pepper jack cheese, and return to the air fryer. Cook at 370°F for 10–12 minutes until cheese is bubbly and peppers are tender.
4. Garnish with parsley before serving.

The air fryer gives these peppers a lightly charred edge while keeping the filling juicy—no soggy bottoms here!

Tip: For extra smokiness, add a dash of smoked paprika to the filling.

Emeril’s Air Fryer Blackened Salmon

This bold, spicy salmon comes together in minutes with an air fryer, delivering crispy edges and juicy, flaky perfection every time.

Ingredients:

• 2 (6-oz) salmon fillets, skin-on
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper

Instructions:

1. Pat salmon fillets dry with paper towels. Brush evenly with 1 tbsp olive oil.
2. In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp salt, 1/4 tsp cayenne pepper, and 1/4 tsp black pepper. Press the spice blend onto both sides of the salmon.
3. Preheat air fryer to 400°F for 3 minutes. Place salmon skin-side down in the basket, leaving space between fillets.
4. Air fry for 8–10 minutes, until the top is deeply browned and the salmon flakes easily with a fork.

The high heat of the air fryer locks in moisture while creating an irresistible crust—no skillet splatter required!

Tip: For extra crispiness, spritz the salmon lightly with cooking spray before air frying.

Air Fryer Spicy Cajun Potato Wedges

These crispy-on-the-outside, tender-on-the-inside potato wedges pack a punch of bold Cajun flavor—perfect for game day or a weeknight snack attack.

Ingredients:

• 2 large russet potatoes, scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Preheat air fryer to 400°F (200°C) for 3 minutes.
2. In a large bowl, toss potato wedges with 2 tbsp olive oil until evenly coated. Sprinkle with 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne pepper (if using). Toss again to coat thoroughly.
3. Arrange wedges in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F (200°C) for 15 minutes, flipping halfway, until deeply golden and crispy.

The magic here? The air fryer gives these wedges an irresistible crunch without deep-frying, while the Cajun blend delivers smoky, spicy warmth in every bite.

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before seasoning—this removes excess starch!

Emeril’s Air Fryer Jambalaya Stuffed Mushrooms

These Emeril-inspired jambalaya stuffed mushrooms pack all the bold flavors of Louisiana into a crispy, bite-sized appetizer—perfect for game day or Mardi Gras gatherings!

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed
• 1 tbsp olive oil
• 1/2 cup diced andouille sausage
• 1/4 cup finely diced onion
• 1/4 cup finely diced green bell pepper
• 1 clove garlic, minced
• 1/2 tsp Emeril’s Essence seasoning
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup cooked long-grain white rice
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley

1. Preheat air fryer to 375°F. Brush mushroom caps lightly with 1 tbsp olive oil and arrange in a single layer in the basket.
2. Air fry mushrooms for 5 minutes to soften. Remove and set aside.
3. In a skillet over medium heat, cook andouille sausage until lightly browned, about 3 minutes. Add onion, bell pepper, and garlic; sauté for 2 minutes until softened. Stir in 1/2 tsp Emeril’s Essence, 1/4 tsp smoked paprika, and 1/4 tsp salt.
4. Remove skillet from heat. Fold in rice, Parmesan cheese, and parsley. Spoon mixture into mushroom caps.
5. Return stuffed mushrooms to air fryer and cook at 375°F for 8–10 minutes until tops are golden and mushrooms are tender.

The smoky-spicy filling contrasts beautifully with the earthy mushrooms, and the air fryer gives them an irresistible crispy edge. Tip: For extra heat, add a pinch of cayenne to the filling!

Air Fryer Bourbon Glazed Pork Chops

These juicy pork chops get a sweet, smoky kick from a bourbon glaze that caramelizes beautifully in the air fryer—perfect for a quick weeknight dinner with a fancy twist.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1/4 cup bourbon
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a small saucepan, combine 1/4 cup bourbon, 2 tbsp brown sugar, 2 tbsp soy sauce, and 1 tbsp Dijon mustard. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Set aside.
2. Pat pork chops dry, then rub with 1 tbsp olive oil. Sprinkle evenly with 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
3. Preheat air fryer to 375°F. Arrange chops in a single layer and cook for 8 minutes. Flip, brush generously with the bourbon glaze, and cook another 5–7 minutes until internal temperature reaches 145°F.
4. Let rest 5 minutes before serving, drizzling with remaining glaze.

The glaze forms a sticky, caramelized crust while keeping the pork tender—no grill required for that charred flavor!

Tip: For extra depth, add a splash of apple cider vinegar to the glaze.

Emeril’s Air Fryer Cajun Corn on the Cob

Spice up your corn game with this bold, smoky-sweet twist that’s ready in minutes — no grill required!

Ingredients:

• 4 ears fresh corn, husks and silks removed
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp Emeril’s Original Essence (or Cajun seasoning)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• Lime wedges, for serving

Instructions:

1. Preheat air fryer to 390°F for 3 minutes. Pat corn dry with paper towels.
2. In a small bowl, whisk together 2 tbsp melted butter, 1 tbsp olive oil, 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp salt. Brush mixture evenly over all sides of the corn.
3. Arrange corn in a single layer in the air fryer basket (work in batches if needed). Air fry for 10–12 minutes, turning halfway, until kernels are tender with lightly charred edges.
4. Squeeze lime wedges over corn before serving.

The air fryer gives the corn irresistible caramelized edges while keeping it juicy inside — and that Cajun butter soaks into every nook!

Tip: For extra kick, sprinkle with a pinch of cayenne before air frying.

Air Fryer Creole Crab Cakes

These crispy, flavor-packed crab cakes get a Creole kick and a lighter finish thanks to the air fryer—perfect for a fuss-free appetizer or weeknight dinner.

Ingredients:

• 1 lb lump crabmeat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp finely chopped red bell pepper
• 2 tbsp finely chopped green onion
• 1 tbsp Creole seasoning
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp hot sauce (like Tabasco)
• 1 tbsp olive oil (for brushing)

Instructions:

1. In a large bowl, gently mix crabmeat, panko, mayonnaise, egg, red bell pepper, green onion, Creole seasoning, Worcestershire sauce, Dijon mustard, and hot sauce until just combined (don’t overmix).
2. Shape into 6 equal patties (about 1/2-inch thick) and refrigerate for 15 minutes to firm up.
3. Preheat air fryer to 375°F. Lightly brush both sides of each crab cake with olive oil.
4. Air fry in a single layer (work in batches if needed) for 10–12 minutes, flipping halfway, until golden and crisp.

The Creole seasoning and hot sauce give these crab cakes a bold, zesty flavor, while the air fryer keeps them irresistibly crispy without the grease.

Tip: Serve with a squeeze of lemon and remoulade sauce for extra tang!

Emeril’s Air Fryer Southern Style Biscuits

Flaky, buttery, and ready in minutes—these air fryer biscuits bring Southern comfort to your kitchen with zero fuss.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional, for a savory twist)
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk, cold

Instructions:

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp garlic powder (if using).
2. Cut in 1/2 cup cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually stir in 3/4 cup cold buttermilk until just combined (don’t overmix—the dough should be shaggy).
4. Turn dough onto a floured surface, gently pat into a 1-inch-thick rectangle, and fold over itself 2–3 times for flaky layers. Cut into 8 squares.
5. Preheat air fryer to 375°F. Arrange biscuits in the basket, leaving space between each. Air fry for 8–10 minutes until golden and puffed.

The magic here? Folding the dough creates those irresistible flaky layers—no rolling pin required. Serve warm with honey butter for the ultimate treat.

Tip: Freeze unbaked biscuits for up to a month; just add 1–2 minutes to the cook time straight from the freezer.

Air Fryer Cajun Spiced Chicken Wings

These wings pack a punch with bold Cajun seasoning and come out perfectly crispy—no deep fryer required!

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Pat chicken wings dry with paper towels. Toss with 1 tbsp olive oil in a large bowl.
2. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper. Sprinkle evenly over wings and toss to coat.
3. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 10–12 minutes until deeply golden and internal temperature reaches 165°F.

The smoky Cajun rub caramelizes in the air fryer, creating a crackly crust while keeping the meat juicy—ideal for game day or spicy snack cravings.

Tip: Let wings rest 5 minutes before serving to maximize crispiness!

Emeril’s Air Fryer Shrimp and Grits Bites

These crispy, bite-sized shrimp and grits bites pack all the comforting flavors of the classic Southern dish into a fun, party-ready appetizer—no deep-frying required!

Ingredients:

• 1 cup cooked stone-ground grits, chilled
• 1/2 lb raw shrimp, peeled, deveined, and finely chopped
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp Cajun seasoning
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• Cooking spray

Instructions:

1. In a bowl, combine the chilled grits, chopped shrimp, cheddar cheese, parsley, 1/2 tsp Cajun seasoning, 1/4 tsp garlic powder, and 1/4 tsp salt. Mix until evenly incorporated.
2. Scoop tablespoon-sized portions and roll into balls. Dip each ball into the beaten egg, then coat with panko breadcrumbs.
3. Preheat air fryer to 375°F. Lightly spray the basket with cooking spray and arrange the bites in a single layer, leaving space between them.
4. Air fry for 10–12 minutes, flipping halfway, until golden brown and crispy. Serve warm with remoulade or hot sauce.

The magic here? The grits create a creamy interior while the air fryer delivers that irresistible crunch—no soggy middles in sight!

Tip: For extra heat, add a pinch of cayenne to the breadcrumb coating.

Air Fryer New Orleans Style Calamari

Crispy, spicy, and packed with Cajun flair, this air-fried calamari brings the bold flavors of New Orleans to your kitchen in just minutes.

Ingredients:

• 1 lb cleaned squid, bodies sliced into ½-inch rings, tentacles left whole
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• Cooking spray
• Lemon wedges and chopped parsley, for serving

Instructions:

1. Soak squid in buttermilk for 15 minutes while preheating the air fryer to 400°F.
2. In a bowl, whisk together flour, 2 tsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, and ½ tsp salt.
3. Drain squid, shaking off excess buttermilk, then toss in the flour mixture until evenly coated.
4. Lightly spray the air fryer basket with cooking spray. Arrange squid in a single layer (work in batches if needed) and spritz tops with more cooking spray.
5. Air fry at 400°F for 6 minutes, flipping halfway, until golden and crispy. Repeat with remaining squid.
6. Serve immediately with lemon wedges and a sprinkle of parsley.

The magic here? The buttermilk tenderizes the squid while the Cajun-spiced crust delivers that perfect crunch without deep-frying.

Tip: For extra heat, add a pinch of cayenne to the flour mix or serve with hot sauce for dipping.

Emeril’s Air Fryer Cajun Stuffed Bell Peppers

These zesty stuffed peppers pack a punch with Cajun spices and come together effortlessly in the air fryer for a crispy-edged, tender-filled bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken (or turkey)
• 1 cup cooked long-grain white rice
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup canned diced tomatoes, drained
• 2 tbsp olive oil
• 1 tbsp Emeril's Original Essence (or Cajun seasoning)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded pepper jack cheese

Instructions:

1. Preheat air fryer to 375°F. In a skillet over medium heat, warm 1 tbsp olive oil. Add onion and celery; cook for 3 minutes until softened.
2. Add ground chicken, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Stir in diced tomatoes, cooked rice, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Remove from heat.
3. Brush peppers inside and out with remaining 1 tbsp olive oil. Stuff with filling, packing lightly. Top each with 2 tbsp pepper jack cheese.
4. Air fry for 12–15 minutes until peppers are tender-crisp and cheese is bubbly. Let cool 5 minutes before serving.

The air fryer gives these peppers a smoky char without drying them out, while the Cajun-spiced filling stays juicy and bold. Perfect for weeknights when you crave big flavor fast!

Tip: For extra heat, drizzle with hot sauce or add a pinch of cayenne to the filling.

Air Fryer Creole Seasoned Steak Fries

These crispy, boldly spiced steak fries are a game-changer—ready in under 30 minutes with that irresistible New Orleans kick!

Ingredients:

• 2 large russet potatoes (about 1 lb), scrubbed and cut into ½-inch thick wedges
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp cayenne pepper (adjust to taste)
• ¼ tsp freshly ground black pepper

Instructions:

1. Preheat air fryer to 400°F for 3 minutes. Pat potato wedges dry with a towel to ensure crispiness.
2. In a large bowl, toss potatoes with 1 tbsp olive oil until evenly coated. Sprinkle with 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp oregano, ½ tsp salt, ¼ tsp cayenne, and ¼ tsp black pepper. Toss again to coat.
3. Arrange fries in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 15 minutes, flipping halfway, until deeply golden and crisp.

The magic here? The Creole seasoning caramelizes slightly in the air fryer, giving the fries a smoky-sweet crust with just the right heat.

Tip: For extra crunch, soak the cut potatoes in cold water for 10 minutes before drying—this removes excess starch!

Emeril’s Air Fryer Cajun Honey Glazed Carrots

These sweet-spicy carrots get irresistibly caramelized in the air fryer, with a sticky honey glaze and a kick of Cajun spice—perfect for busy weeknights or holiday sides.

Ingredients:

• 1 lb carrots, peeled and cut into ½-inch thick sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Cajun seasoning
• ½ tsp garlic powder
• ¼ tsp salt
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Toss: In a large bowl, combine carrots, 2 tbsp olive oil, 1 tbsp honey, 1 tsp Cajun seasoning, ½ tsp garlic powder, and ¼ tsp salt. Toss until evenly coated.
2. Air fry: Arrange carrots in a single layer in the air fryer basket. Cook at 380°F for 12–15 minutes, shaking the basket halfway, until tender and charred at the edges.
3. Finish: Transfer to a serving dish and sprinkle with 1 tbsp parsley (if using). Serve warm.

The air fryer locks in the carrots’ natural sweetness while the Cajun-honey glaze adds bold, sticky-savory depth—no soggy veggies here!

Tip: For extra caramelization, drizzle with an extra ½ tbsp honey post-cooking and toss gently.

Air Fryer Southern Style Fried Green Tomatoes

Craving that crispy, tangy bite of Southern comfort? These air-fried green tomatoes deliver all the crunch without the fuss of deep frying.

Ingredients:

• 2 medium green tomatoes, sliced 1/4-inch thick
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1/4 cup buttermilk
• 1/2 cup fine cornmeal
• 1/4 cup panko breadcrumbs
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray

Instructions:

1. Preheat air fryer to 400°F.
2. Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with 1 beaten egg + 1/4 cup buttermilk whisked together, and one with 1/2 cup cornmeal, 1/4 cup panko, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper mixed.
3. Dredge each tomato slice in flour, dip in egg mixture, then coat evenly with cornmeal mixture. Lightly spray both sides with cooking spray.
4. Arrange slices in a single layer in the air fryer basket (work in batches if needed). Cook at 400°F for 8 minutes, flip, then cook 4–5 more minutes until deeply golden.

The magic? Panko adds an extra-crispy layer that holds up beautifully against the juicy tart tomatoes—no soggy bottoms here!

Tip: For extra zing, serve with a quick remoulade: mix 1/4 cup mayo with 1 tsp hot sauce and 1/2 tsp lemon juice.

Conclusion

With 20 mouthwatering Emeril Lagasse air fryer recipes, this roundup is your ticket to easy, flavorful meals any night of the week! Whether you’re craving crispy appetizers or hearty mains, there’s something here for everyone. Give these recipes a try, then let us know which one was your favorite in the comments. Don’t forget to share the love—pin this article on Pinterest for fellow home cooks to enjoy!