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Ingredients

• Beans:
• 1 tablespoon unsalted butter
• 1/4 cup chopped onions
• 1/4 cup chopped celery
• 1 pound white navy beans
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 8 cups water
• 1 bay leaf
• Meats:
• 1/4 cup flour
• 1/4 cup oil
• 1 cup chopped onions
• 1/2 cup celery
• 1/2 cup chopped bell peppers
• 1/2 cup chopped carrots
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 4 thinly-cut venison cutlets , 4 to 5 ounces each
• 1 pound andouille sausage links, cut into 6 equal portions
• 2 cup chicken broth
• 1 pound chorizo, cut into 2-inch pieces
• 1 teaspoon Emeril's Original Essence
• Gratin:
• 3/4 cup dried fine bread crumbs
• 1/2 cup grated Parmesan Cheese
• 3 tablespoon chopped parsley
• 1 teaspoon Emeril's Original Essence
• 2 tablespoons olive oil

Description

Venison And Melange Of Sausage Cassoulet

Emerils