Cajun Chicken Cassoulet

Photo: Iain Bagwell; Styling: Heather Chadduck
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.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 15 Minutes

Ingredients

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
1 (14 1/2-oz.) can diced tomatoes
1 1/2 cups chicken broth
1/2 (16-oz.) package frozen sliced okra, thawed
1 1/2 teaspoons Cajun seasoning

Preparation

1. 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.

2. 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.

3. Bake, covered, at 400° for 40 minutes or until bubbly. If desired, sprinkle with Toasted Herbed Breadcrumb Topping.

Note:

December 2012