Spicy Sausage, Chicken and Bean Pot

READY IN: 40mins
Recipe by rickoholic83

Courtesy of Everyday With Rachael Ray.

Top Review by Sydney Mike

Made this to share with a neighbor couple who are house bound, & since none of us likes things too, too spicy, & opted for just a bit too much so, in that I ended up using a mild Italian sausage, realizing full well that the andouille sausage has its own heat! Other than that, though, I followed the ingredients right on down & we had a very satisfying pot of beans! Nicely seasoned, & really not too much heat! Thanks for sharing this nice recipe! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]

Ingredients Nutrition


  1. In a Dutch oven, heat the olive oil over medium heat.
  2. Crumble in the Italian sausage and brown lightly, about 3 minutes.
  3. Add the andouille and cook until crisp on the edges, 2-3 minutes.
  4. Drain sausages on a paper-towel-lined plate.
  5. Season the chicken lightly with salt and pepper.
  6. Add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side.
  7. Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7-8 minutes.
  8. Add the wine and simmer until nearly dry, about 5 minutes.
  9. Return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.
  10. Preheat the broiler.
  11. Using a food processor, coarsely chop the baguette.
  12. Toss bread with the melted butter, parsley and thyme; season with salt and pepper.
  13. Scatter the bread over the sausage and chicken and broil until browned, 2-3 minutes.
  14. Serve from the pot, discarding the bay leaf.

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