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1
In a 6 quart stock pot, combine all of the ingredients.
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2
Simmer until the beans are tender, approximately 1 1/2 hours (this will vary).
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3
Drain the beans and reserve liquid.
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4
Pick out the bay leaves.
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5
When the ham hocks are cool to the touch, pick the meat off the bones, roughly chop it and set aside.
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6
Heat a 6 quart Dutch oven to medium high heat.
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7
Season the rabbit and the quail generously with creole seasoning and dredge in the seasoned flour.
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8
Add the olive oil to the pan and begin to lightly brown the rabbit and the quail.
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9
Reserve them on absorbent cloth.
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10
Add the onion, bell pepper and celery to the pan.
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11
Cook for 5 minutes, scraping the pan periodically.
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12
Add the garlic and the andouille and cook an additional 3 minutes.
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13
Add 1/4 cup of the seasoned flour and stir to form a roux.
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14
Add additional flour as needed to form a stiff roux.
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15
Cook the roux for 5 minutes, constantly stirring, until roux is the color of peanut butter.
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16
Add the Worcestershire sauce.
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17
Slowly add the stock from the beans, stirring to dissolve the roux.
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18
Cook for 10 minutes.
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19
Add the tomato concasse, the rabbit, quail, and reserved ham hock meat.
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20
Adjust seasoning with salt and pepper.
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21
Add the beans to the pot and mix well.
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22
Top with breadcrumb mixture and bake in a 375 degree oven for 45 minutes, or until bubbly and crust is golden brown and crispy.
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23
Combine all ingredients in the bowl of a food processor and pulse for 30 seconds until combined.
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24
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
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25
Combine all ingredients thoroughly.
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26
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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27
Published by William and Morrow, 1993.
