Warm up this Mardi Gras season with a comforting bowl of Cajun Chicken Cassoulet, the ultimate one-pot wonder for busy weeknights. This recipe offers a spicy Louisiana twist on the classic French stew, replacing traditional duck with succulent bone-in skinless chicken thighs and savory Andouille sausage. Whether you are looking for easy Mardi Gras dinner ideas or a hearty meal for a chilly evening, this flavorful dish combines the "holy trinity" of Cajun cooking with protein-packed cannellini beans for a satisfying, high-yield meal the whole family will love.
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Why You'll Want to Make Cajun Chicken Cassoulet
- One-Pot Ease: Minimize cleanup with a recipe that moves from the stovetop to the oven in a single Dutch oven.
- Authentic Flavor: Features the "holy trinity"-onions, celery, and green bell pepper-to provide a deep, authentic Cajun base.
- Hearty and Budget-Friendly: Uses affordable ingredients like canned cannellini beans and chicken thighs to create a filling, high-protein meal.
- Perfect for Entertaining: Yields six generous servings, making it an excellent choice for Mardi Gras parties or family gatherings.
Ingredients - Here's What You'll Need
Steps to Make Cajun Chicken Cassoulet
- Preheat oven to 400°F. Dry bone-in skinless chicken thighs with paper towels, place in a single layer on a large plate, and sprinkle one side with half of the Kosher salt; set aside. Cook the sliced andouille sausage in a dutch oven over medium heat, stirring occasionally, for 4-5 minutes, or until browned. Remove the cooked sausage with a slotted spoon and drain on a paper towel covered plate, set aside until ready to return to the pot.
- Place three chicken thighs, salted side down, in the dutch oven, and salt the other side with some of the remaining Kosher salt. Cook for 3-4 minutes, move the chicken around slightly while it's cooking so it doesn't stick to the pot. Then flip the chicken oven and cook for an additional 3-4 minutes, moving it around slightly so it doesn't stick. Transfer to a plate and repeat cooking the remaining three pieces of chicken, making sure to sprinkle with the remaining Kosher salt after adding them to the pot. Set the chicken aside until ready to return to the pot.
- Add about two tablespoons of the chicken broth to the pot to deglaze it. Then, add the diced onions, green bell pepper, and celery to the pot. Use a silicone spatula to stir them often for about five minutes, or until tender. Make sure to scrape the bottom of the pot while stirring to loosen a bits from cooking the meats.
- Add the minced garlic and cook for about a minute, stirring constantly.
- Next, add the chicken broth and stir, making sure to scrape the bottom of the pot to loosen any bits.
- Add the petite diced tomatoes and Cajun seasoning, stir, and bring to a simmer.
- Add the drained and rinsed cannellini beans and thawed cut okra. Stir to combine everything.
- Return the cooked andouille sausage to the pot and stir to combine.
- Place the seared chicken thighs on top of everything. Place the lid on the pot and cook for 40 minutes in a 400°F oven. Remove from the oven and serve in bowls with a mixed salad and some French bread.
This Cajun Chicken Cassoulet is a must-try for anyone seeking a healthy Mardi Gras meal that doesn't sacrifice flavor. By blending French tradition with bold Louisiana spices, you create a rustic, soul-warming dish that is as simple to prepare as it is delicious. Serve it in deep bowls with a side of crusty French bread to soak up every drop of the savory broth. If you enjoyed this recipe, be sure to explore our other Cajun dinner recipes like Shrimp and Andouille Jambalaya to keep the celebration going!
Frequently Asked Questions
Traditionally, a cassoulet is a slow-cooked French stew featuring meat (often duck confit) and white beans. This version provides a Cajun twist by using local favorites like Andouille sausage and okra.
While you can use breasts, bone-in skinless chicken thighs are recommended because they stay tender and juicy during the 40-minute oven bake.
You can store this cassoulet in the refrigerator for up to three days.
The spice level depends on your Cajun seasoning and the brand of Andouille sausage used. You can adjust the heat by adding more or less seasoning to suit your preference.
Recipe Tips and Tricks
- Master the Trinity: For the best flavor, sauté your onions, celery, and green bell pepper in a 2:1:1 ratio until they are perfectly tender.
- Deglaze for Depth: After browning your meats, use two tablespoons of chicken broth to deglaze the pot, making sure to scrape up the flavorful browned bits (fond) from the bottom.
- Seasoning Options: This recipe uses Tony Chachere's Original Creole Seasoning, but you can use any commercial blend or even make your own "Emeril's Essence".
- Prepping Leftovers: If you have leftovers, remove the bones from the chicken thighs before storing them in an airtight container; this makes reheating in the microwave much easier.
Other Great Cajun and Creole Recipes
- Quick & Easy Cajun Blackened Chicken Alfredo
- Authentic Cajun Chicken Fricassee - A Taste of New Orleans
- Susan's Easy Red Beans and Rice: Authentic Flavor in a Fraction of the Time
- Creamy Cajun Shrimp and Boursin Grits
- Cajun Three-Cheese Crawfish & Andouille Macaroni
- Shrimp & Andouille Jambalaya Risotto: A Creamy Cajun Fusion
- Low-Fat Chicken and Smoked Sausage Gumbo
- Spicy New Orleans Shrimp Creole
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Cajun Chicken Cassoulet
Equipment
- Dutch Oven
- Silicone Spatula
- slotted spoon
- Tongs
Ingredients
- 6 Bone-In Skinless Chicken Thighs
- 1 teaspoon Kosher Salt
- 12 oz Andouille Sausage sliced into ¼-inch rounds
- 1 ½ c Low-Sodium Chicken Broth divided
- 1 c Onion diced
- ½ c Green Bell Pepper diced
- ½ c Celery diced
- 4 cloves Garlic minced
- 32 oz Canned Cannellini Beans (2-16 oz cans); drained and rinsed
- 14.5 oz Canned Petite Diced Tomatoes undrained
- 8 oz Frozen Cut Okra thawed
- 1 tbs Cajun Seasoning1
Instructions
- Preheat oven to 400°F. Dry bone-in skinless chicken thighs with paper towels, place in a single layer on a large plate, and sprinkle one side with half of the Kosher salt; set aside.
- Cook the sliced andouille sausage in a dutch oven over medium heat, stirring occasionally, for 4-5 minutes, or until browned. Remove the cooked sausage with a slotted spoon and drain on a paper towel covered plate, set aside until ready to return to the pot.
- Place three chicken thighs, salted side down, in the Dutch oven, and salt the other side with some of the remaining Kosher salt. Cook for 3-4 minutes, moving the chicken around slightly while it's cooking so it doesn't stick to the pot. Then, using a pair of tons, flip the chicken over and cook for an additional 3-4 minutes, moving it around slightly so it doesn't stick. Transfer to a plate and repeat cooking the remaining three pieces of chicken, sprinkling with the remaining Kosher salt after adding them to the pot. Set the chicken aside until ready to return to the pot.
- Add about two tablespoons of the chicken broth to the pot to deglaze it. Then, add the diced onions, green bell pepper, and celery to the pot. Use a silicone spatula to stir them often for about five minutes, or until tender. Make sure to scrape the bottom of the pot while stirring to loosen any bits from cooking the meats. Add the minced garlic and cook for about a minute, stirring constantly.
- Next, add the remaining chicken broth and stir, scraping the bottom of the pot to loosen any bits. Then, add the petite diced tomatoes and Cajun seasoning. Stir and bring to a simmer.
- Add the drained and rinsed cannellini beans and thawed cut okra. Stir to combine everything. Return the cooked andouille sausage to the pot and stir to combine. Place the seared chicken thighs on top of everything. Place the lid on the pot and cook for 40 minutes in a 400°F oven.
- Remove from the oven and serve in bowls with a mixed salad and French bread.
- Yield 6 servings.
Tips/Notes
- For the Creole Seasoning, I used Tony Chachere's Original. However, you can use any commercial Creole or Cajun seasoning. Or if you want to make your own, might I suggest our recipe for Emeril's Essence.
- Remove the bone from the chicken thighs before storing leftovers (if there are any), making reheating easier. Store in an airtight container in the refrigerator for three days. Reheat in the microwave.
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