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  • Yield: 6 to 8 servings


  • BEANS:
  • 1 tablespoon butter
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1 pound white navy beans, soaked overnight and drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 quarts water
  • 1 bay leaf
  • MEATS:
  • 1/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped carrots
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 4 thin pork chops, cut in half (4 to 5 ounces each)
  • 1 pound smoked sausage, such as andouille or kielbasa, cut into 6 to 8 equal portions
  • 2 cups Chicken Broth
  • 1 pound roasted duck or chicken meat, cut into 2-inch pieces
  • 1 teaspoon Emeril's Original Essence
  • 3/4 cup dried fine bread crumbs
  • 1/2 cup freshly grated parmesan
  • 3 tablespoons chopped parsley
  • 1 teaspoon Emeril's Original Essence
  • 2 tablespoons olive oil


  • Melt the butter in a large saucepan over high heat. Add the onions and celery, and cook, stirring, for 3 to 4 minutes, or until slightly wilted. Add the beans, salt, cayenne, water, and bay leaf and bring to a boil. Reduce the heat to medium-low and cook until the beans are tender and most of the water is absorbed, about 2 hours. Remove the bay leaf.
  • If the beans are prepared ahead of time, refrigerate until ready to use.
  • Combine the flour and oil in a large ovenproof skillet over medium-high heat. Stirring constantly and slowly, make a medium brown roux, the color of peanut butter.
  • Add the onions, celery, bell peppers, carrots, salt, and cayenne. Cook, stirring constantly, for 3 to 4 minutes, or until the vegetables are slightly wilted. Lay the pork chops on top of the roux and vegetable mixture and cook for 2 minutes on each side. Add the sausage and cook for 2 more minutes, turning several times. Add the broth and stir until the roux and broth are combined and the mixture thickens. Scrape the bottom and sides of the pot to loosen any browned particles. Bring to a boil.
  • Season the duck pieces with the rub. Add the duck and the cooked beans to the vegetable and meat mixture. Reduce the heat to medium-low and cook for about 30 minutes.
  • Preheat the oven to 450?F. Make the gratin. Combine the bread crumbs, cheese, parsley, rub, and olive oil in a mixing bowl. Mix well.
  • When the bean and meat mixture is cooked, spoon the mixture evenly over the top and bake for about 10 minutes, or until the top has browned lightly.
  • Serve immediately.