K-Paul’s Famous Butter Beans ‘That Make You Crazy’

1 (5 to 6-pound) domestic duckling, or stewing or roasting chicken, cut up
2 tablespoons Chef Paul Prudhomme’s Poultry Magic®
1 cup all-purpose flour
Chicken fat or vegetable oil
1 pound pork chops (3/4-inch thick)
1/2 pound lamb chops
1 1/2 tablespoons Chef Paul Prudhomme’s Meat Magic®
1/2 pound Chef Paul Prudhomme’s Tasso, cut into 1 inch squares (or substitute good smoked ham)
1 pound Chef Paul Prudhomme’s Regular Andouille (or substitute good smoked sausage), cut into 2 inch pieces
5 1/2 cups duck or chicken stock, or water
3/4 cup peeled and chopped whole tomatoes
4 cups chopped onions
3 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon minced garlic
1 pound Camellia Brand Large Lima Beans, soaked overnight
Hot cooked rice (preferably converted)

Remove visible fat from duck (or chicken) and sprinkle evenly with 1 tablespoon Poultry Magic®, patting it in. In a paper bag, mix flour with 1 tablespoon Poultry Magic®. Dredge duck pieces in the flour. Shake off excess. Put remaining flour aside.
Heat 3/4-inch chicken fat in a large skillet to 350°. Fry the duck (skin side down and large pieces first) in the hot oil until brown, 3-6 minutes per side. Be sure oil stays at 350°. Drain on paper towels, Set aside skillet with oil.
Place the duck pieces in a large ungreased roasting pan. Bake at 375° until tender, about 40 minutes.
Meantime, season the pork and lamb chops with 1 1/2 teaspoons Meat Magic®. Dredge in the reserved seasoned flour. Reheat the oil to 350°. Brown the pork, lamb, ham (if used) and andouille, about 2 minutes per side. Drain on paper towels and set aside.
When the duck is tender, remove pan and stir to loosen any sediment sticking to the pan bottom. Add the stock, tomatoes, onions, bell peppers, celery, garlic and 1 tablespoon Meat Magic® to the pan. Stir well. Add the drained beans, pork, lamb, tasso and andouille; stir until well mixed and most of the beans are in the liquid. Return to oven and continue baking until the beans and the duck are tender, about 1 1/2 hours, stirring every 15 minutes or so, and more often toward the end of cooking time. Adjust seasoning with Meat Magic®. Serve immediately with rice.

K-Paul’s Butter Beans are a favorite dish of New Orleans’ French Quarter Festival. Original recipe from K-Paul’s Louisiana Kitchen.