NEW ORLEANS CASSOULET

Andouille and White Bean Cassoulet

1 (1-pound) navy beans soaked overnight

5 bay leaves, in all

Creole seasoning

3 tablespoons olive oil

1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)

1 medium onion, diced

4 ribs celery, diced

4 garlic cloves, minced

1 teaspoon dried oregano

1 28-ounce can whole peeled Roma tomatoes

2 bay leaves

3 teaspoons Worcestershire sauce

2 teaspoons fresh thyme

1 bunch green onions, chopped

3 cups low sodium chicken broth

3 cups Panko breadcrumbs

1 1/2 cups shredded Parmesan

1 tablespoon fresh oregano or thyme leaves (no stems)

3 tablespoons olive oil

Salt and pepper

4 pounds medium Gulf shrimp, peeled and deveined

Hot French bread

Yield:8

Add the navy beans, three bay leaves, and Creole seasoning to taste to a large saucepot. Add enough water to cover the beans by 3 inches. Bring to a boil and cook, adding additional water as necessary, until beans are soft, about 1 hour. Drain and set aside.

Heat the olive oil in a Dutch oven, preferably cast iron, over medium-high heat. Add the Andouille and cook until brown, about 10 minutes. Add the onion, celery, garlic, oregano, and Creole seasoning to taste; cook until the vegetables are tender and translucent, about 7 minutes.

Crush the tomatoes with your hands over the contents of the Dutch oven before adding them to the pot. Add the 2 remaining bay leaves, Worcestershire, reserved navy beans, thyme, and green onions. Add the chicken broth, and bring to a boil. Reduce the heat to medium-low and simmer until the beans have absorbed the broth, 15 to 20 minutes.

Meanwhile set a low broiler. Combine the Panko, Parmesan, oregano or thyme leaves, olive oil, and salt and pepper to taste. Set aside.

Add the shrimp to the Dutch oven, and cook until they are thoroughly pink, 8 to 10 minutes. Top the contents of the Dutch oven with the Panko mixture. Place under the broiler and cook until the Panko is lightly golden, 2 to 3 minutes.

Alternatively, the cassoulets may be broiled and served in individual ramekins.