This easy cassoulet recipe is loaded with beans, veggies, Andouille sausage, and chicken! The perfect one pot meal for those cold wintry nights!
What Is Cassoulet?
A cassoulet is a slow-cooked stew or casserole that contains both meat and beans. The origin is French, and the name comes from the pot it was cooked in (a cassole). It is meant to be eaten with good crusty bread to sop up all the sauce and juices and it pairs beautifully with a full-bodied wine.
Traditional cassoulet is often made with some sort of rich-tasting fat like duck fat and it usually has beans that have been soaked overnight. Ingredients may vary from region to region or even household to household, but a cassoulet is ALWAYS made by cooking ingredients in layers and bringing them all together at the end.
WHERE IS THE CASSOULET RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Cassoulet Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Cook Cassoulet
Traditionally Cassoulet is rich tasting and time-consuming. While I imagine the taste is stupendous, most of us have a limited amount of time to put towards our family meal. This easy cassoulet recipe does not compromise on flavor, but the method is much simpler.
This recipe starts by browning some smoked sausage. I like using andouille sausage because I love the flavor and the spice, but a regular smoked sausage, chicken or turkey sausage or kielbasa will work just fine. Once the sausage has browned it is removed and set aside. Chicken is added next. I like to use chicken tenders for this recipe. I like how quickly they brown and I think it is easy to dice them into similar size pieces (having everything the same size, ensures even cooking). A mix of vegetables is cooked after the chicken along with a white bean such as Great Northern Beans (although any bean would work). Chicken broth and tomato paste are brought to a simmer and the chicken and sausage are returned to the pan.
I topped my cassoulet with a breadcrumb mixture just before it goes into the oven. The cassoulet will stay in the oven for about 35 minutes or until the mixture has thickened and bubbles around the edges. The breadcrumbs should be perfectly toasted at this point.
Can Cassoulet Be Frozen?
Yes! If you find yourself with a big batch of cassoulet, store any leftovers in an airtight container and place in the freezer for 2- 4 months.
Cassoulet can also be made 24 hours in advance as well. Prepare as directed, however, add the breadcrumb mixture just before baking.
This cassoulet recipe isn’t the only stew to try. Check out This Southwestern Chicken Stew, or this Ropa Vieja recipe1
Easy Cassoulet Recipe
This easy cassoulet recipe is loaded with beans, veggies, Andouille sausage, and chicken! The perfect one pot meal for those cold wintry nights!
Ingredients
- 2 tablespoon olive oil
- 1 lb chicken tenders cut into bite sized chunks
- 1/2 teaspoon salt
- 12 oz Andouille sausage, sliced
- 1 cup onion, diced
- 2 celery stalks, diced
- 1 red pepper, chopped
- 2 whole carrots, peeled and chopped
- 2 teaspoons Italian blend seasoning
- 2 cloves minced garlic
- 1 14.5 oz can Great Northern beans rinsed and drained
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1/2 cup bread crumbs
- 3 tablespoons Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375.
- In a large Dutch oven or deep oven-proof skillet, heat sausage in 1 tablespoon of olive oil until browned and slightly crispy. Remove with a slotted spoon and set aside. Add chicken to the same skillet, season with salt and cook until browned. Remove chicken with a slotted spoon and set aide
- Add olive oil to pan and stir in vegetables. Cook the vegetables until softened, about 6-8 minutes. Stir in Italian blend seasoning and garlic. Add the beans, broth, tomato paste and vinegar; stir
- Return chicken and sausage to pan, stirring until mixed. Allow the mixture to come to a simmer.
- In a small bowl combine the bread crumbs and the Parmesan cheese, add olive oil and stir to coat. Sprinkle the brad crumbs over the top of the cassoulet.
- Bake cassoulet for 35 minutes or until thick and bubbly.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 644Total Fat 37gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 24gCholesterol 73mgSodium 2210mgCarbohydrates 47gFiber 8gSugar 7gProtein 31g
Lea Ann says
Love this recipe, pure savory Winter goodness. And your photos make me want to reach into the screen and grab a bowl. My little dogs do that also, and when I go to pick them up they’re so toasty warm. Bless their little hearts.
Mccartney says
This sounds yummy and finally, Roxy makes her appearance.
Lemonsforlulu says
She’s been waiting for her 15 minutes of fame!
Lisa @ Garnish with Lemon says
You had me at cassoulet! YUM! This would warm me up today! Stay safe today!
Julie Evink says
Ohhh this would warm me up on days like this! YUM! And I desire to have the life of a dog officially!
Ashley @ Wishes and Dishes says
I’m snowed in and could really go for this right about now!!
The Domestic Rebel says
Look at your sweet baby puppy! Dogs are the best, aren’t they? Boy, I would love to lounge around all day — oh wait, I’m unemployed… hahaha that’s another story for another time 😉
This cassoulet looks incredible, Tanya! Almost like a jambalaya which is one of my favorites! Nothing feels more heart warming and cozy than a big bowl of Cajun food 🙂
Cathy@LemonTreeDwelling says
Awwwww….Roxy is such a cute little dog! I love the idea of seeking out the rays of sun – kind of like I seek out the heat vents or the front of the dishwasher while it is drying dishes!! This cassoulet looks like a wonderfully comforting one-dish meal….perfect for those of us who do NOT LIKE cold weather 🙂
Lemonsforlulu says
My dog has a good life. Thanks Cathy, I love comforting one pot meals!
Caroline | Taste Love & Nourish says
Tanya, this looks SO delicious! I can’t wait to make it! I love Cajun flavors and dishes like this really are perfect for this cold weather! Your little puppy is adorable! Mine is always at my feet in the kitchen too…patiently waiting for something to drop!
Lemonsforlulu says
Gotta love our furry buddies! Thanks Caroline!
Heather @ Sugar Dish Me says
I love Roxy!!!! She is the best. Also, I would totally wait next to the stove for you to drop some of this cassoulet. Just saying.
Lemonsforlulu says
She is the best, although I think your Lucy comes pretty darn close!
Kathleen LeCorre says
Hi Tanya – I am a newbie so looking forward to using your recipes. For personal reasons I won’t use AllRecipes any longer so finding your website was wonderful! I was all set to make the orange muffins today but I couldn’t find cardamom at my grocery store! I was so disappointed! Oh well. I am planning to move to a rural area soon miles from grocery stores in a mobile home and so I will be able to set up my kitchen just the way I want it as well as having an enormous pantry. I have a feeling your recipes will keep me company as well as feed my beanpole partner! thanks muchly.
Tanya Schroeder says
So happy to have you, Kathleen! You may be able to get cardamom on Amazon. While the spice adds a unique flavor the muffins are fine without them. Please let me know if there are recipes you want me to try!