Sarasota's Quick and Hearty Cassoulet

"This was in another little book from the grocery store check out I picked up years ago. Unfortunately, back then, I just use to tear the pages out, so your guess is as good as mine what book it was. I did change this around quite a bit, but loved the basic dish. It is very quick unlike most cassoulet recipes and I just loved how hearty this one was. It's a bit different, but really enjoyed it."
 
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Ready In:
30mins
Ingredients:
22
Yields:
4-6 Soup Bowls
Serves:
4-6
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ingredients

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directions

  • Base -- In a medium to large heavy pot (with a lid), add the olive oil and bring to medium high heat. Season the chicken and pork well with salt and pepper and then add to the pot along with the sausage. Cook 3-4 minutes until it starts to brown, you want it to get a little crust. Then add in the onion, garlic, celery (and extra olive oil only if necessary) and reduce heat to medium. Stir well to combine all the flavors and cook just another minute or two.
  • Wine and Broth -- Deglaze the pan with the wine scraping up all the bits on the bottom. Then, mix the tomato paste with the chicken broth and add that as well and stir to combine.
  • Beans -- Add the beans, thyme, celery leaves, and bay leaf. Check for seasoning and add salt and pepper if necessary. Cover and continue to cook on medium low for 15 to 20 minutes. Check if you want any extra broth; this would be the time to add it. This is a very hearty thick cassoulet which is different from other recipes. But add more broth if you want.
  • Bread Crumbs -- As the main dish cooks, add the oil to a small sauce pan along with the fresh bread crumbs and saute until golden brown on medium heat. It only takes a minute or two. Remove and let cool. After it cools slightly, mix with the fresh chopped parsley. This is your garnish.
  • Serve -- Just dish up and top with the bread crumb and parsley garnish. Then drizzle olive oil over the top. ENJOY!

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Reviews

  1. Simple ingredients, minimal preparation, and in a very short time, we enjoyed this wonderful combination of flavors. A hearty, satisfying one dish meal that fills the house with tantalizing aromas and questions of "what's for dinner?" If you like cassoulet, you'll love this variation.<br/><br/>Next time we'll try skinless chicken breast and pork tenderloin to decrease the fat content. Rinsing the beans and using low or no sodium chicken broth should also change the nutritional values more than they seem to in these calculations.
     
  2. Okay...this is going to sound like the weirdest review ever, because I never actually tasted this recipe, but am basing the review on the feedback I received. I was invited to a potluck whose theme was French Country cooking and chose the recipe. However, I was trying to head off a horrible sinus headache and took some Claritin-D, which always leaves me with a horrible taste in my mouth and throws off my taste buds (not to mention my appetite). However, I followed the recipe faithfully, except I did use 8 oz. of andouille sausage, since that's what I had on hand. I had my boyfriend taste it for seasoning and headed out the door to much acclaim and delight from my fellow potluck-ers! None was left, and everyone was asking me if it took all day to cook. So how could I claim it's anything but a 5-star recipe? I am looking forward to making this again, and tasting it! Thanks for sharing.
     
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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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