Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Cajun Chicken Cassoulet

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.

Southern Living DECEMBER 2012

  • Yield: Makes 6 servings
  • Hands-on:35 Minutes
  • Total:1 Hour, 15 Minutes


  • 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
  • Toasted Herbed Breadcrumb Topping (optional)


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.


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Cajun Chicken Cassoulet recipe