Chicken and Sausage Cassoulet |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs dry navy beans (or 3 cans, drained) |
1 frying chicken, cut up |
1/2 lb bulk pork sausage |
1/2 cup carrot, chopped |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1 1/2 cups tomato juice |
1 tablespoon worcestershire sauce |
2 beef bouillon cubes |
1 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon paprika |
Directions:
1. Soak beans overnight; simmer 1 1/2 hrs.
2. (or just use canned beans!) Shape sausage into balls.
3. Brown in skillet.
4. Transfer to crock pot.
5. Brown chicken in drippings.
6. Transfer to crock pot.
7. Add carrot, celery, and onion.
8. Drain beans.
9. Mix with remaining ingredients.
10. Pour over meat and vegetables.
11. Cover; cook on low for 8 hrs.
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