Pat's Soulful Cassoulet
photo by Bone Man
- Ready In:
- 7hrs 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 large pork chops, rib chops, very thick
- 12 ounces smoked sausage or 12 ounces Italian sausage
- 1⁄2 head cabbage, roughly chopped
- 1 medium yellow bell pepper
- 1 whole jalapeno pepper
- 1 teaspoon poultry seasoning, I use Paul Prudhomme's Poultry Magic
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black peppercorns, freshly milled
- 15 ounces chicken broth, canned
- 3 tablespoons olive oil, garlic infused-type, or, add fresh garlic
- 1 cup beer, warm
- 1⁄4 medium red onion, roughly chopped
directions
- In a large skillet, heat the garlic-infused oil and brown the chops. As they are browning, season with the salt pepper and poultry seasoning.
- Pour the chicken broth and beer into the crockpot and start on high. Also, add in the chopped onion.
- Slice the smoked sausage into eight chunks. If you are using Italian sausages, leave them whole. It doesn't matter that the sausage is precooked or not.
- Lay the browned pork chops into the beer-broth blend in the crockpot, next add the chopped cabbage, then add all remaining ingredients. Set the crockpot to the HIGH setting for the first two hours, then reduce to the LOW setting for the next five hours. I use a LARGE, oval crockpot for this dish.
- Serve with hot, buttered cornbread.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>