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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, about 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 Essence, recipe follows

Gratin:

• 3/4 cup dried fine breadcrumbs
• 1/2 cup grated Parmesan
• 3 tablespoon chopped parsley
• 1 teaspoon Essence, recipe follows
• 2 tablespoons olive oil

Description

Food Network Invites You To Try This Venison And Melange Of Sausage Cassoulet Recipe From Emeril Lagasse.

Food Network