Cajun Chicken Cassoulet

  • mkarbc Posted: 12/07/12
    Worthy of a Special Occasion

    Made this last night and it was a hit. Added more chicken and tomato, turned out a little soupy but probably my fault. Was in a time crunch so I sautéed the chicken in a separate pan then added to the pot. I also finished this on the stove instead of the oven to save time. Didn't add the crumb topping.

  • whimsicalwine Posted: 01/27/13
    Worthy of a Special Occasion

    This was amazing and I will definitely be making it again!! I used a red pepper instead of a green pepper, but that was the only change I made. Delicious!!!

  • Onecentinvegas Posted: 11/11/13
    Worthy of a Special Occasion

    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.

  • shhhhh Posted: 08/14/13
    Worthy of a Special Occasion

    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!

  • NancyDaigle Posted: 03/26/14
    Worthy of a Special Occasion

    I've prepared this cassoulet several times. It's delicious!! I really enjoy this Southern Living recipe. Comments: 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

  • nsumme Posted: 11/04/13
    Worthy of a Special Occasion

    This was a five star for my husband. I cheated the calories/fat and used smoked chicken sausage. I skipped the breadcrumb topping and spooned the cassoulet over Texas toast.

advertisement

More From Southern Living