Cassoulet

Name: Cassoulet
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT3H25M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 6 to 8 servings
Cuisine: european
Ingredients: 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; 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; 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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Cassoulet

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Yield: 6 to 8 servings

Total: 3 hr 40 min
Prep: 15 min
Cook: 3 hr 25 min

Yield: 6 to 8 servings

Total: 3 hr 40 min
Prep: 15 min
Cook: 3 hr 25 min

Ingredients

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

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

Essence (Emeril's Creole Seasoning):

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

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):

Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Cassoulet

Cassoulet

Essence (Emeril's Creole Seasoning):

Essence (Emeril's Creole Seasoning):

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