Chicken Creole Cassoulet

For the beans:

1. In a 6 quart stock pot, combine all of the ingredients.
   • 2 pounds white beans (dry weight)
   • 2 ½ quarts chicken stock
   • 4 smoked ham hocks
   • 1 large yellow onion, diced
   • 4 large cloves garlic, minced, or about 1 tablespoon
   • 4 bay leaves
   • 1 tablespoon fresh thyme leaves
2. Simmer until the beans are tender, approx. 1 ½ hrs (this will vary).
3. Drain the beans and reserve liquid.
4. Pick out the bay leaves.
5. When the ham hocks are cool to the touch, pick the meat off the bones,
6. roughly chop it and set aside.

For the garnish:

• 2 chickens, cut up
• Creole seasoning, recipe below
• 1 cup flour seasoned with 1 tablespoon Creole seasoning
• ½ cup olive oil
• 1 cup diced yellow onion
• ½ cup diced bell pepper
• ½ cup diced celery
• 1 tablespoon chopped garlic
• 1 pound smoked sausage
• 1 tablespoon Worcestershire sauce
• Reserved cooking liquid from the beans, still warm
• 1 cup tomatos diced
• Salt and pepper
• Bread crumb crust, recipe below

Preparations

1. Heat a 6 quart Dutch oven to medium high heat.
2. Season the chicken generously with creole seasoning
3. Dredge in the seasoned flour.
4. Add the olive oil to the pan and lightly brown the chicken.
5. Remove them from the pan and place them on paper towels.
6. Add the onion, bell pepper and celery to the pan.
7. Cook for 5 minutes, scraping the pan periodically.
8. Add the garlic and the smoked sausage and cook for 3 minutes.
9. Add ¼ cup of the seasoned flour and stir to form a roux.
10. Add additional flour as needed to form a stiff roux.
11. Cook the roux for 5 minutes, constantly stirring.
12. Cook until roux is the color of peanut butter.
13. Add the Worcestershire sauce to the roux & vegetables in the pan.
14. Slowly add the stock from the beans, stirring to dissolve the roux.
15. Cook for 10 minutes.
16. Add the tomatoes, the chicken, and reserved ham hock meat.
17. Take a taste and adjust the seasoning with some salt and pepper.
18. Add the beans to the pot and mixing all the ingredients well.
19. Top with breadcrumb mixture and bake in a 375 degree oven for 45 minutes, or until bubbly and crust is golden brown and crispy.

Creole Seasoning:

• 2 ½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Bread crumb crust:

• 2 cups unseasoned bread crumbs
• ½ cup unsalted butter, melted
• ¼ cup Parmesan cheese
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 egg yolks

Combine all of the ingredients in a food processor and pulse for 30 seconds until combined.

Yield: 8 to 10 servings

Prep Time: 10 minutes Cooking Time: 2 hours 45 minutes