Chicken, White Bean and Sausage Cassoulet

READY IN: 2hrs 20mins
Recipe by little_wing

I love white beans. I love sausage. And chicken. Why not throw them all together in a pot and eat it all up! Rice makes a nice accompaniment.

Top Review by Quiltingqueen

We loved this! I halved the recipe and used 2 cans of beans and Tony Chachere's for the creole seasoning (is there any other kind?) and I also reduced the white pepper by half and didn't add the salt (used chicken bullion to make the broth and it has plenty of salt). Anyway, we had it over rice and it was so flavorful -absolutely delicious! I kept eating it right out of the pot after dinner was over! Thanks for a great recipe!

Ingredients Nutrition

Directions

  1. Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
  2. Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
  3. Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
  4. Turn over and sear on the second side for an additional 4 to 5 minutes.
  5. Remove the chicken pieces from the pan and set aside.
  6. Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
  7. Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
  8. Add the garlic and saute until fragrant, about 30 seconds.
  9. Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
  10. Cook the beans for 1 hour.
  11. Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
  12. Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
  13. Stir in the chopped parsley.

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