For the beans:
In a large saucepan, melt the butter. 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.
Preheat the oven to 400 degrees F.
For the meats:
In a large oven proof skillet, over medium-high heat, combine the flour and oil. 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. Add the duck legs and 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 duck meat. Reduce the heat to medium-low and cook for 30 minutes.
For the gratine:
In a mixing bowl, combine the bread crumbs, Parmesan, parsley, Essence, and olive oil. 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. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, shaved chives and crusty bread.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	910.11 Kcal (3810 kJ)
Calories from fat	393.31 Kcal
		% Daily Value*
Total Fat	43.7g	67%
Cholesterol	134.87mg	45%
Sodium	3668.34mg	153%
Potassium	1506.05mg	32%
Total Carbs	74.8g	25%
Sugars	8.07g	32%
Dietary Fiber	22.95g	92%
Protein	54.39g	109%
Vitamin C	31.6mg	53%
Vitamin A	0.6mg	20%
Iron	16.2mg	90%
Calcium	346.1mg	35%

Amount Per 100 g
Calories	118.91 Kcal (498 kJ)
Calories from fat	51.39 Kcal
		% Daily Value*
Total Fat	5.71g	67%
Cholesterol	17.62mg	45%
Sodium	479.28mg	153%
Potassium	196.77mg	32%
Total Carbs	9.77g	25%
Sugars	1.05g	32%
Dietary Fiber	3g	92%
Protein	7.11g	109%
Vitamin C	4.1mg	53%
Vitamin A	0.1mg	20%
Iron	2.1mg	90%
Calcium	45.2mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Baked Grouper Creole/Parmesan

Grouper fillets, Butter, Olive oil and 11 more..

Recipe Tags

Weightwatchers Points

21

Points
22

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium

Also Try

Emeril Lagasse's Coleslaw

Mayonnaise, Dijon mustard, Light brown sugar and 12 more..
Emeril Lagasse's Marinade

Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..

3.4 (5 Votes)
Emeril Lagasse's Shrimp & Pasta

Linguine, Shrimp, peeled and deveined, Butter and 8 more..
Emeril Lagasse's Crawfish Etouffee

Butter, Onions, chopped, Celery, chopped and 9 more..
Emeril Lagasse's Pumpkin Cheesecake

Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more..
Emeril Lagasse's Delmonico Potatoes

Butter, Minced onion, Salt, Fresh ground white pepper and 8 more..
Emeril Lagasse's Creole Olive Salad

Pitted brine-cured black olives, sliced (such as nicoise) and 7 more..
Emeril Lagasse's Perfect Pizza Dough

Warm water (110f), Active dry yeast, Sugar and 3 more..
Emeril Lagasse's Potato, Onion & Roquefort Soup

Unsalted butter, Yellow onions, thinly sliced and 13 more..
Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..