Recipe

Cassoulet Of Chicken Legs With Haricot Beans Recipe

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Ingredients

Salt; to taste
3/4 c Dried fine bread crumbs
4 tb Butter; plus
1 c sliced onions
2 tb Olive oil
Emeril's Essence; see Note
10 c Water
Freshly-ground black pepper; to taste
1/2 lb Andouille sausage links; cut 4 equal portions
1/2 lb Smoked sausage; cut equal 4 portions
1/2 c Flour
2 Bay leaves
1/2 c Grated Parmesan Cheese
2 Veal shanks -;
2 Ham hocks -;
3 tb sliced parsley
1 ts Butter
1/2 c sliced carrots
1 lb White navy beans
1/2 c sliced celery

Directions

Step #1 Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Step #2 Preheat the oven to 400F degrees.
Step #3 Butter a 13- by 9- by 2-inch rectangle pan with 1 tsp of the butter.
Step #4 In a large saucepan, melt the remaining butter.
Step #5 Spice up the veal shanks with Emeril's Essence.
Step #6 Spice up the flour with Essence.
Step #7 Dust shanks with Spice uped flour.
Step #8 Sear the shanks for 3 mins on each side, or until golden.
Step #9 remove this from the pan & set aside.
Step #10 Add the onions, celery, and carrots.
Step #11 Spice up this with salt & pepper.
Step #12 Saute for 3 to 4 mins, or until slightly wilted.
Step #13 Add the beans, ham hocks, water, shanks and bay leaves & bring to a boil.
Step #14 Spice up this with salt & pepper.
Step #15 Reduce heat to medium-low & cook this until beans are tender & most of the water is absorbed, about 2 hrs.
Step #16 Add the sausages & cook for 30 mins.
Step #17 ReSpice up the mixture if necessary.
Step #18 Remove the ham hocks and shanks.
Step #19 After the meat has cooled, using a fork, shred the meat into small pieces.
Step #20 Add the shredded meat to the bean mixture.
Step #21 Pour the mixture into the prepared pan.
Step #22 For the Gratine, parsley, cheese, mix the bread crumbs, in a mixing bowl, & olive oil.
Step #23 Spice up this with salt & pepper.
Step #24 Mix well.
Step #25 When the bean-meat mixture is cooked, spoon the grantine evenly over the top & bake for 10 mins or until lightly browned.
Step #26 Serve warm.
Step #27 This recipe yields 6 to 8 servings.
Step #28 --.
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