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Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO) plus 1/3 of a cup, divided
• 1 package (4 links) andouille sausage, chopped into bite-size pieces
• 4 bone-in pork rib chops, about 1 1/2 to 2 inches thick
• Salt and pepper
• 4 ribs celery, chopped
• 1 green bell pepper, chopped
• 3 small red onions, 2 chopped and 1 sliced, divided
• 4 cloves garlic, 3 chopped, 1 cracked peeled and left whole
• 1 fresh bay leaf
• 5 sprigs fresh thyme, leaves removed from the stem
• 1-2 tablespoons hot sauce, to taste, plus a dash for the salad dressing
• 4 cups French bread, cut into 1/2-inch cubes
• 2 1/2 cups chicken stock, divided
• 1 1/2 pounds green beans
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 3 tablespoons white wine vinegar
• 2 ounces of whisky, such as Southern Comfort (about 2 of the small, airplane-size bottles)
• 3 tablespoons cold butter

Description

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