Cassoulet

Photo: Cassoulet

TOTAL TIME: 3 hr 40 min
Prep: 15 min
Inactive Prep: --
Cook: 3 hr 25 min
 
YIELD: 6 to 8 servings
LEVEL:

ingredients

ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 4 tablespoons plus 1 teaspoon butter
  • 2 (6-ounce) veal shanks
  • 1/2 cup flour
  • Essence, recipe follows
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • Salt
  • Freshly ground black pepper
  • 1 pound white navy beans
  • 10 cups water
  • 2 bay leaves
  • 2 ham hocks, about 4 to 6 ounces each
  • 1/2 pound andouille sausage links, cut into 4 equal portions
  • 1/2 pound smoked sausage, cut into 4 portions
  • 3/4 cup dried fine bread crumbs
  • 1/2 cup grated Parmesan
  • 3 tablespoons chopped parsley
  • 2 tablespoons olive oil
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      Directions

      Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter. In a large saucepan, melt the remaining butter. Season the veal shanks with Essence. Season the flour with Essence. Dust shanks with seasoned flour. Sear the shanks for 3 minutes on each side, or until golden. Remove from the pan and set aside. Add the onions, celery, and carrots. Season with salt and pepper. Saute for 3 to 4 minutes, or until slightly wilted. Add the beans, water, ham hocks, shanks and bay leaves and bring to a boil. Season with salt and pepper. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours. Add the sausages and cook for 30 minutes. Reseason the mixture if necessary. Remove the ham hocks and shanks. After the meat has cooled, using a fork, shred the meat into small pieces. Add the shredded meat to the bean mixture. Pour the mixture into the prepared pan. For the Gratine, in a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Season with salt and pepper. Mix well. When the bean-meat mixture is cooked, spoon the grantine` evenly over the top and bake for 10 minutes or until lightly browned. Serve warm.

      Combine all ingredients thoroughly and store in an airtight jar or container.

      Yield: about 2/3 cup

      Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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