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1
In a large heavy pot heat the oil over medium-high heat.
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2
Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides.
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3
Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover.
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4
Bring to a boil.
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5
Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours.
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6
Strain, reserving the broth.
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7
When the meats and chicken are cool enough to handle, remove the skin and bones and discard.
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8
Chop the meat.
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9
Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp.
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10
Remove with a slotted spoon.
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11
To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes.
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12
Add the chopped garlic, and cook, stirring, for 30 seconds.
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13
Add the tomatoes and cook, stirring, for 2 minutes.
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14
Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover.
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15
Bring to a boil.
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16
Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour.
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17
Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes.
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18
Add the bacon and parsley and stir.
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19
Remove from the heat and serve hot with Cheesy Garlic Grits Casserole and hot biscuits
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20
2 1/2 tablespoons paprika
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21
2 tablespoons salt
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22
2 tablespoons garlic powder
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23
1 tablespoon black pepper
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24
1 tablespoon onion powder
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25
1 tablespoon cayenne pepper
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26
1 tablespoon dried oregano
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27
1 tablespoon dried thyme
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28
Combine all ingredients thoroughly.
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29
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
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30
6 tablespoons unsalted butter
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31
3 3/4 cups water
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32
1 teaspoon salt
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33
1 cup old fashioned or quick cooking grits (not instant)
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34
3/4 cup heavy cream
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35
1 cup grated cheddar cheese
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36
3 tablespoons mashed roasted garlic puree
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37
2 large eggs, beaten
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38
3/4 teaspoon paprika
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39
Preheat the oven to 350 degrees F.
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40
Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.
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41
In a medium saucepan, bring the water and salt to a boil.
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42
Stirring, add the grits and return to a boil.
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43
Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes.
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44
Add the cream and cook until well incorporated, about 3 minutes.
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45
Remove from the heat and stir in the remaining ingredients.
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46
Pour into the prepared casserole and bake for 40 minutes.
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47
Remove from the oven and serve hot.
