In a 6 quart stock pot, combine all of the ingredients. Simmer until the beans are tender, approximately 1 1/2 hours (this will vary). Drain the beans and reserve liquid. Pick out the bay leaves. When the ham hocks are cool to the touch, pick the meat off the bones, roughly chop it and set aside.

Heat a 6 quart Dutch oven to medium high heat. Season the rabbit and the quail generously with creole seasoning and dredge in the seasoned flour. Add the olive oil to the pan and begin to lightly brown the rabbit and the quail. Reserve them on absorbent cloth. Add the onion, bell pepper and celery to the pan. Cook for 5 minutes, scraping the pan periodically. Add the garlic and the andouille and cook an additional 3 minutes. Add 1/4 cup of the seasoned flour and stir to form a roux. Add additional flour as needed to form a stiff roux. Cook the roux for 5 minutes, constantly stirring, until roux is the color of peanut butter. Add the Worcestershire sauce. Slowly add the stock from the beans, stirring to dissolve the roux. Cook for 10 minutes. Add the tomato concasse, the rabbit, quail, and reserved ham hock meat. Adjust seasoning with salt and pepper. Add the beans to the pot and mix well. Top with breadcrumb mixture and bake in a 375 degree oven for 45 minutes, or until bubbly and crust is golden brown and crispy.

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

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 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

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.