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Thanksgiving: Emerilized Green Bean Casserole

Source of Recipe


Emeril Lagasse






List of Ingredients



• 6 Tbsp plus 2 tsp unsalted butter
  
• Vegetable oil, for deep-frying
  
• 2 medium yellow onions, thinly sliced into rings, and 2 cups chopped yellow onions
  
• 1/3 cup Crystal Hot Sauce
  
• 2-1/4 cups all-purpose flour
  
• 2 tsp Emeril's Original Essence (recipe follows)
  
• 1/2 cup finely minced celery
  
• 1 Tbsp minced garlic
  
• 1 lb. white button mushrooms, wiped clean and ends trimmed, sliced
  
• 1-1/2 tsp Emeril's Bayou Blast
  
• 3/4 tsp salt
  
• 1-1/2 cups chicken broth
  
• 1/2 cup heavy cream
  
• 2 lbs. green beans, ends trimmed, blanched in salted water until tender
  
• 3/4 lb. fontina cheese, rind removed, cut into 1/2-inch cubes
  






Instructions



1. Preheat the oven to 350º F. Lightly grease a 9 x 13-inch casserole dish with 2 teaspoons of the butter and set aside. In a large saucepan or deep fryer, heat at least 4 inches of oil to 360º F.
   
   
2. Separate the onion slices into individual rings. Combine the onion rings with the Crystal Hot Sauce in a mixing bowl and toss thoroughly. Place 2 cups of the flour in a large mixing bowl and, working in batches, dredge the onion rings in the flour to coat. Tranfer the coated onion rings to a colander or strainer and shake over the mixing bowl containing the flour to release any loose flour.
   
   
3. Fry the onion rings in batches until just lightly golden, about 1 minute per batch. As batches are completed, transfer the onion rings to paper-lined baking dish to drain. Season the onion rings with the Essence and set aside. Repeat with the remaining batches. (Note: It's important to allow the temperature to return to 360º between batches.)
   
   
4. Melt the remaining 6 tablespoons of butter in a large saucepan over high heat and cook the chopped onions and celery until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms, Bayou Blast and salt and cook, stirring frequently, until mushrooms are soft and golden brown and have released their liquid, 4 to 6 minutes. Sprinkle with the remaining 1/4 cup of flour and stir to combine. Cook for 2 minutes, stirring constantly. Add the chicken stock and heavy cream and continue to cook, stirring frequently, until sauce is thick and creamy and any floury taste is gone, about 15 minutes. Remove from the heat.
   
   
5. In a large bowl, combine the green beans, mushroom sauce and cubed fontina cheese. Transfer to the prepared casserole dish and top with the fried onion rings. Bake for 20 to 25 minutes, or until hot and bubbly, and onion rings are golden brown. Serve immediately.
   
   Makes 8 to 10 servings.
   
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   EMERIL'S ESSENCE
   
   • 5 Tbsp sweet paprika
   • 1/4 cup salt
   • 1/4 cup garlic powder
   • 2 Tbsp freshly ground black pepper
   • 2 Tbsp onion powder
   • 2 Tbsp cayenne
   • 2 Tbsp dried oregano
   • 2 Tbsp dried thyme
   
   Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.