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Ingredients

• 2 lb white beans
• 2 1/2 quart chicken stock
• 4 x ham hocks
• 1 x yellow onion diced
• 4 lrg garlic cloves chopped
• 4 x bay leaves
• 1 Tbsp. fresh thyme leaves
• 2 x rabbits portioned into
•     legs and loins
• 10 x quail rib bones removed
•     Creole seasoning see * Note
• 1 c. flour seasoned with
• 1 Tbsp. Creole seasoning
• 1/2 c. extra virgin olive oil
• 1 c. diced yellow onion
• 1/2 c. diced bell pepper
• 1/2 c. diced celery
• 1 Tbsp. minced garlic
• 10 piece andouille link sausage - (2 ounce ea)
• 1 Tbsp. Worcestershire sauce
•     Reserved cooking liquid from beans still hot
• 1 c. tomato concasse
•     Salt to taste
•     Freshly-grnd white pepper to taste
• 2 c. unseasoned bread crumbs
• 1/2 c. unsalted butter melted
• 1/4 c. grated Parmesan cheese
• 1 Tbsp. minced fresh thyme
• 1 tsp salt
• 1 tsp freshly-grnd black pepper
• 2 x egg yolks

Description

For The Beans: In A 6-qt Stock Pot, Combine All Of The Ingredients. Simmer Till The Beans Are Tender, Approximately 1 1/2 Hrs (this Will Vary). Drain The Beans And Reserve Liquid.…

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