Cassoulet (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 205 Minutes |
Ready In: 220 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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