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.
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
Yield: 6
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!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
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.
Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness.
The basic cassoulet from the town of Castelnaudary adds to the beans fresh pork and ham plus tomatoes, garlic, onions, herbs, and stock; that of Carcassonne contains in addition mutton and partridges in season, while in Toulouse to the basic cassoulet are added duck or confit d'oie (pieces of goose poached and ...
Saucisse de Toulouse - The Best Sausage. Toulouse Saucisse (Toulouse Sausage) is a fresh sausage made in Toulouse, France, in the southwest. It's a classic French pork sausage cooked with white wine and onions. Cassoulet is a fantastic way to use it.
According to his book French Regional Food, co-authored by historian Loïc Bienassis, Castelnaudary cassoulet generally contains confit goose or duck, Carcassonne's has pork chops, and the Toulouse version uses mutton and the city's famous sausage.
Cassoulet is traditionally made with dried white beans like flageolet or regional specialty beans like these ones from Tarbais. It might be a stretch to locate these beans in your local market, but great northern beans, navy beans, or cannellini beans are all great alternatives.
You can serve cassoulet on its own with a salad and bread on the side, but it's traditional to accompany it with something colorful . . . usually greens of some sort. If you're looking for a great meal to prepare for the colder weather, try making a cassoulet.
Cassoulet is divided into three types depending on which meats are used. Prosper Montagne, a famed culinary artist, called these three various cassoulets the “Trinity.” He designated the “Father” as coming from Castelnaudary, the “Son” from Carcassone and the “Holy Ghost” from Toulouse.
According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an estouffet. The Dictionnaire de l'Académie française dates the term cassoulet to no earlier than the 19th century.
Andouillette (French pronunciation: [ɑ̃dujɛt]) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings.
All the ingredients for a good cassoulet can be found in most grocery stores. Purists will argue that you need to find real tarbais beans but I have found white kidney beans work just as well.
Conran suggests Polish kielbasa as a Toulouse substitute, but the smoky sort I use makes everything taste like a frankfurter, so I'd steer clear – basically, you need something with a very high meat content, and preferably a hefty whack of garlic.
It is mentioned as far back as the 14th century. Legend has it that our beloved cassoulet, so prominent in Occitan cuisine, emerged during the 100 Years War when Castelnaudary was under siege by the English. Under the threat of famine, the inhabitants came together to offer whatever food they had to the town's troops.
The first cassoulet is claimed by the city of Castelnaudary, which was under siege by the British during the Hundred Years War. The beleaguered townspeople gathered up the ingredients they could find and made a large stew to nourish and bolster their defenders.
Perhaps there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet. Cassoulet was originally the food of peasants - a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time.
The main difference between a casserole and a cassoulet is that a casserole is more of a food category than one specific dish.In contrast, cassoulet is the name of a particular dish. This dish combines meat, usually pork or mutton, with white beans and seasonings. The dish originated in France.
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