Recipe courtesy of Emeril Lagasse

Cassoulet

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  • Total: 3 hr 40 min
  • Prep: 15 min
  • Cook: 3 hr 25 min
  • Yield: 6 to 8 servings
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Ingredients

Essence (Emeril's Creole Seasoning):

Directions

  1. 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.

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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