Ingredients Jump to Instructions ↓

  1. Beans:

  2. 1 tablespoon unsalted butter

  3. 1/4 cup chopped onions

  4. 1/4 cup chopped celery

  5. 1 pound white navy beans

  6. 1/4 teaspoon salt

  7. 8 cups water

  8. 1 bay leaf

  9. Meats:

  10. 1/4 cup flour

  11. 1/4 cup oil

  12. 1 cup chopped onions

  13. 1/2 cup celery

  14. 1/2 cup chopped bell peppers

  15. 1/2 cup chopped carrots

  16. 1/2 teaspoon salt

  17. 1/8 teaspoon cayenne

  18. 4 thinly-cut venison cutlets ,

  19. 4 to 5 ounces each 1 pound andouille sausage links, cut into 6 equal portions

  20. 2 cup chicken broth

  21. 1 pound chorizo, cut into 2-inch pieces

  22. Gratin:

  23. 3/4 cup dried fine bread crumbs

  24. 1/2 cup grated Parmesan Cheese

  25. 3 tablespoon chopped parsley

  26. 1 teaspoon Emeril's Original Essence

  27. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. 

  2. For the beans, in a large saucepan, melt the butter over high heat and saute the onions and celery for 3 to 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours.

  3. For the meats, in a large oven-proof skillet, over medium-high heat, combine the flour and oil.

  4. Stirring constantly, make a medium brown roux. Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 3 to 4 minutes or until vegetables are slightly wilted. Lay the venison on top of the roux-vegetables mixture and cook for 2 minutes on each side. Add the sausages and cook for 2 to 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and reduce heat to medium-low and cook for 30 minutes. 

  5. For the Gratin: In a mixing bowl, combine the bread crumbs, cheese, parsley, Essence and olive oil. Mix well. When the bean-meat mixture is cooked, spoon the gratin evenly over the top and bake for 10 minutes or until lightly browned. 

  6. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, chopped chives and crusty bread.

  7. Yield : 6 servings


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