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On the foodnetwork site, Emeril lists the ingredients for his Essence as:
Essence (Emeril's Creole Seasoning):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Note that Emeril's recipe is NOT Delmonico Potatoes and not even close. The original 1830 recipe is debated, but there's no question it contained grated parmesan cheese and nutmeg. Most of today's recipes use bechamel (white) sauce [butter, flour, milk], with nutmeg, parmesan or cheddar blended into it, poured over cubed or shredded/frozen hash brown potatoes. A former Delmonico's chef published such a recipe, plus chicken broth, in the 1890's with cubed potatoes on the bottom and shredded on top.
I thought these potatoes tasted good, although they were a bit dry. I even sprinkled a little of the olive oil directly on the potatoes. I wasn't sure how much olive oil or Essence to use in this. I tossed in a tablespoon of the Essence, but it could have used more. I baked them about 10 extra minutes to try to crisp them up a bit (personal taste).I sprinkled some freshly grated Parmesan cheese on top. I may make these again, but will probably cut the recipe in half, and add more oil and Essence.