 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Cajun Chicken Cassoulet is our Southern take on the classic slow-cooked French dish. In this one-pot meal, we incorporate Cajun ingredients such as Cajun smoked sausage, seasoning, and sliced okra-and our cassoulet doesn't cook all day. Ingredients:
1 (16-oz.) package cajun smoked sausage, cut into 1/2-inch slices |
6 skinned and boned chicken thighs (about 2 1/4 lb.) |
1 teaspoon salt |
1 large onion, chopped |
1 medium-size green bell pepper, chopped |
2 celery ribs, chopped |
4 garlic cloves, chopped |
2 (16-oz.) cans cannellini beans, drained and rinsed |
1 (14 1/2-oz.) can diced tomatoes |
1 1/2 cups chicken broth |
1/2 (16-oz.) package frozen sliced okra, thawed |
1 1/2 teaspoons cajun seasoning |
toasted herbed breadcrumb topping (optional) |
Directions:
1. Preheat oven to 400°. Cook sausage in a large cast-iron Dutch oven over medium heat, stirring occasionally, 4 to 5 minutes or until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven.
2. Sprinkle chicken with salt. Cook chicken in hot drippings over medium-high heat 2 to 3 minutes on each side or until browned. Remove from Dutch oven. Add onion and next 3 ingredients to Dutch oven, and cook, stirring often, 5 minutes or until onion is tender. Add beans, next 4 ingredients, chicken, and sausage; cover with lid.
3. Bake, covered, at 400° for 40 minutes or until bubbly. If desired, sprinkle with Toasted Herbed Breadcrumb Topping.
|
|