Kicked-Up Creole Cassoulet

Recipe Ingredients

		For The Beans
2 lbs	908g / 32oz	White beans
2 1/2		Chicken stock
4		Ham hocks
1		Yellow onion - diced
4		Garlic cloves - minced (large)
4		Bay leaves
1 tablespoon	15ml	Fresh thyme leaves
		For The Garnish
2		Rabbits - portioned into
		Legs and loins
10		Quail - rib bones removed
		Creole seasoning - see * Note
1 cup	62g / 2.2oz	Flour - seasoned with
1 tablespoon	15ml	Creole seasoning
1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Diced yellow onion
1/2 cup	73g / 2.6oz	Diced bell pepper
1/2 cup	55g / 1.9oz	Diced celery
1 tablespoon	15ml	Chopped garlic
10		Andouille link sausage - (2 oz ea)
1 tablespoon	15ml	Worcestershire sauce
		Reserved cooking liquid from beans - still warm
1 cup	62g / 2.2oz	Tomato concasse
		Salt - to taste
		Freshly-ground white pepper - to taste
		Bread Crumb Crust
2 cups	292g / 10oz	Unseasoned bread crumbs
1/2 cup	99g / 3.5oz	Unsalted butter - melted
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1 tablespoon	15ml	Chopped fresh thyme
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
2		Egg yolks

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

For the beans: In a 6-quart stock pot, combine all of the ingredients. Simmer until the beans are tender, approximately 1 1/2 hours (this will vary). Drain the beans and reserve liquid. Pick out the bay leaves. When the ham hocks are cool to the touch, pick the meat off the bones, roughly chop it and set aside.

For the garnish: Heat a 6-quart Dutch oven to medium-high heat. Season the rabbit and the quail generously with Creole seasoning and dredge in the seasoned flour. Add the olive oil to the pan and begin to lightly brown the rabbit and the quail. Reserve them on absorbent cloth.

Add the onion, bell pepper and celery to the pan. Cook for 5 minutes, scraping the pan periodically. Add the garlic and the andouille and cook an additional 3 minutes. Add 1/4 cup of the seasoned flour and stir to form a roux. Add additional flour as needed to form a stiff roux. Cook the roux for 5 minutes, constantly stirring, until roux is the color of peanut butter.

Add the Worcestershire sauce. Slowly add the stock from the beans, stirring to dissolve the roux. Cook for 10 minutes. Add the tomato concasse, the rabbit, quail, and reserved ham hock meat. Adjust seasoning with salt and pepper. Add the beans to the pot and mix well. Top with breadcrumb mixture and bake in a 375 degree oven for 45 minutes, or until bubbly and crust is golden brown and crispy.

Bread crumb crust: Combine all ingredients in the bowl of a food processor and pulse for 30 seconds until combined.

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A16) - from the - TV FOOD NETWORK

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