Cajun Chicken Cassoulet is our Southern take on the classic slow-cooked French dish. In this one-pot meal, we incorporate Cajun ingredients such as Cajun smoked sausage, seasoning, and sliced okra--and our cassoulet doesn't cook all day.
1 (16-oz.) package Cajun smoked sausage, cut into 1/2-inch slices
6 skinned and boned chicken thighs (about 2 1/4 lb.)
1 teaspoon salt
1 large onion, chopped
1 medium-size green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
2 (16-oz.) cans cannellini beans, drained and rinsed
Preheat oven to 400°. Cook sausage in a large cast-iron Dutch oven over medium heat, stirring occasionally, 4 to 5 minutes or until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven.
Sprinkle chicken with salt. Cook chicken in hot drippings over medium-high heat 2 to 3 minutes on each side or until browned. Remove from Dutch oven. Add onion and next 3 ingredients to Dutch oven, and cook, stirring often, 5 minutes or until onion is tender. Add beans, next 4 ingredients, chicken, and sausage; cover with lid.
Bake, covered, at 400° for 40 minutes or until bubbly. If desired, sprinkle with Toasted Herbed Breadcrumb Topping.
This is very easy to throw together on a weeknight and tastes great. I used a homemade cajun spice and 6 bnls/sknls thighs. I will use 8 next time. After cooking in the oven, I cooked down on the stove for a few minutes to get a thicker consistency. Might use less broth next time. Finally, I shredded the chicken, added it back to the pot and served over rice.
Fantastic flavor! I used chicken based sausage because it was on sale and I put a touch of olive oil in the dutch oven to make up for the fat that that wouldn't be in the chicken. I cut the proportions down because I didn't want to be eating this for two weeks, but I must say, it was delicious. I made it the day before (because everything like this is better the next day). I will definitely be making this again!
From the reviews, I thought this would be something awesome to make for a friend who had surgery and didn't do dairy. I'm so glad I tested it for my family first. It was okay, not fabulous. It was more like a gumbo. It did accidentally stay in the oven about an hour longer than required. The good news was that it didn't burn up and ruin! I think it should freeze well.
I've prepared this cassoulet several times. It's delicious!! I really enjoy this Southern Living recipe.
I'm sure that you meant 6 - skinless/skinned, bone-in chicken thighs (about 2 1/4 pounds), because
6 - skinless/skinned, boneless/boned chicken thighs weigh only about 1.5 pounds.
After the initial saute, 2-3 minutes per side to brown, baking covered for 40 minutes in a 400 degree oven has worked fine, even with the bone-in.
Also, the first time that I prepared this recipe I didn't get a lot of pan drippings from the Johnsonville Smoked Andouille sausage, so this time I added 1 Tablespoon of olive oil to the Dutch oven before browning the chicken.
I find the words: "skinned" and "boned" to be confusing. I'm sure that some readers interpret them to mean: has skin, has bone.
The following terms seem easier to understand:
skinless or with skin, and boneless or bone-in
This was very good. Made as written, but left out the okra because I didn't hve any. Will definitely add it next time. This is a warm, filling winter dish; husband really liked it too. Served with roasted brussels sprouts. Good enough to make again this winter.
Love this recipe. It is lighter version of gumbo. I added extra chicken stock for a soup consistency and served over rice. The amazing thing is that my veggie-phobe ate everything, including the okra and beans!