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Kicked-Up Creole Cassoulet (Emeril Lagasse) Recipe

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Kicked-Up Creole Cassoulet (Emeril Lagasse)
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Ingredients
29
Count
Nutrition
1098
Calories
Total time
175
Minutes
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Ingredients:

Directions:

  1. For the beans:
  2. In a 6 quart stock pot, combine all of the ingredients. Simmer until the beans are tender, approximately 1 1/2 hours (this will vary). Drain the beans and reserve liquid. Pick out the bay leaves. When the ham hocks are cool to the touch, pick the meat off the bones, roughly chop it and set aside.
  3. For the garnish:
  4. Heat a 6 quart Dutch oven to medium high heat. Season the rabbit and the quail generously with creole seasoning and dredge in the seasoned flour. Add the olive oil to the pan and begin to lightly brown the rabbit and the quail. Reserve them on absorbent cloth. Add the onion, bell pepper and celery to the pan. Cook for 5 minutes, scraping the pan periodically. Add the garlic and the andouille and cook an additional 3 minutes. Add 1/4 cup of the seasoned flour and stir to form a roux. Add additional flour as needed to form a stiff roux. Cook the roux for 5 minutes, constantly stirring, until roux is the color of peanut butter. Add the Worcestershire sauce. Slowly add the stock from the beans, stirring to dissolve the roux. Cook for 10 minutes. Add the tomato concasse, the rabbit, quail, and reserved ham hock meat. Adjust seasoning with salt and pepper. Add the beans to the pot and mix well. Top with breadcrumb mixture and bake in a 375 degree oven for 45 minutes, or until bubbly and crust is golden brown and crispy.
  5. Bread crumb crust:
  6. Combine all ingredients in the bowl of a food processor and pulse for 30 seconds until combined.
  7. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 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 oregano 1 tablespoon dried thyme
  8. Combine all ingredients thoroughly.
  9. Yield: 2/3 cup
  10. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1097.89 Kcal (4597 kJ)
Calories from fat 425.19 Kcal
% Daily Value*
Total Fat 47.24g 73%
Cholesterol 204.4mg 68%
Sodium 1674.34mg 70%
Potassium 2519.98mg 54%
Total Carbs 120.7g 40%
Sugars 10.97g 44%
Dietary Fiber 21.56g 86%
Protein 51.68g 103%
Vitamin C 15.9mg 26%
Vitamin A 0.4mg 15%
Iron 19.7mg 109%
Calcium 492.1mg 49%
Amount Per 100 g
Calories 170.39 Kcal (713 kJ)
Calories from fat 65.99 Kcal
% Daily Value*
Total Fat 7.33g 73%
Cholesterol 31.72mg 68%
Sodium 259.85mg 70%
Potassium 391.08mg 54%
Total Carbs 18.73g 40%
Sugars 1.7g 44%
Dietary Fiber 3.35g 86%
Protein 8.02g 103%
Vitamin C 2.5mg 26%
Vitamin A 0.1mg 15%
Iron 3.1mg 109%
Calcium 76.4mg 49%

* 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
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Recipe Tags

Weightwatchers Points

  • 25.1
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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