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Ingredients

• 1/2 cup all-purpose flour
• 1 tbs plus 2 tsp creole seasoning
• 1/4 lb lamb stew meat, such as a shoulder or shank, cut into 1-inch cubes
• 1/4 lb veal stew meat, such as shoulder or shank, cut into 1-inch cubes
• 1/4 lb beef stew, such as chick, cut into 1-inch cubes
• 1/2 lb pork butt, cut into 1-inch cubes
• 1/2 lb bacon, cut into 3/4-inch pieces
• 1/4 lb andouille sausage, cut into 1/2-inch cubes
• 1/4 cup vegetable oil
• 1 cup chopped yellow onions
• 1/2 cup chopped green bell peppers
• 1 tbs minced garlic
• 1/2 lb dry white lima beans or butter beans rinsed and picked over
• 2 to 2 1/2 quarts chicken stock (recipe below)
• 1 tbs worcestershire sauce
• 1 tbs hot pepper sauce
• 4 cups white rice (recipe below)
• White Rice: Makes 7 cups
• 2 cups long-grain white rice
• 4 cups water or chicken stock
• 1 1/2 tsp salt
• 2 bay leaves
• Chicken Stock: Makes 2 quarts
• 4 lbs chicken bones
• 1 cup coarsely chopped yellow onions
• 1/2 cup coarsely chopped carrots
• 1/2 cup coarsely chopped celery
• 5 garlic cloves, peeled and smashed
• One 6-ounce can tomato paste
• 1 cup dry red wine
• 5 sprigs fresh parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 tsp black peppercorns

Description

From Emeril's Kitchens By Emeril Lagasse

Group Recipes