1/2 pound smoked sausage, cut into 4 portions
4 tablespoons plus 1 teaspoon butter
2 (6-ounce) veal shanks
3/4 cup dried fine bread crumbs
1/2 cup flour
1/2 cup grated Parmesan
3 tablespoons chopped parsley
Essence, recipe follows
1 cup diced onions
2 tablespoons olive oil
1/2 cup diced celery
1/2 cup diced carrots
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
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
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