Cajun Chicken Cassoulet – A One Pot Wonder

Warm up with this Mardi Gras season with this comforting Cajun Chicken Cassoulet! A flavorful twist on a classic, this recipe combines tender chicken with hearty beans, vegetables, and a spicy Cajun kick. Perfect for a chilly evening or a cozy weeknight meal, it’s a one-pot wonder packed with flavor.

Jump to:

• Ingredients – Here’s What You’ll Need
• Steps to Make Cajun Chicken Cassoulet
• Recipe Tips and Tricks
• Other Great Cajun Recipes
• Recipe

Ingredients – Here’s What You’ll Need

Steps to Make Cajun Chicken Cassoulet

1. 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.

2. 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.

3. 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.

4. Add the minced garlic and cook for about a minute, stirring constantly.

5. Next, add the chicken broth and stir, making sure to scrape the bottom of the pot to loosen any bits.

6. Add the petite diced tomatoes and Cajun seasoning, stir, and bring to a simmer.

7. Add the drained and rinsed cannellini beans and thawed cut okra. Stir to combine everything.

8. Return the cooked andouille sausage to the pot and stir to combine.

9. 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.

Experience the rich flavors of a traditional cassoulet with a Cajun twist! This Chicken Cassoulet recipe features tender chicken, flavorful beans, and a vibrant Cajun spice blend. A hearty and satisfying meal that’s surprisingly easy to make, soon to become a family favorite you’ll want to make again and again.

Recipe Tips and Tricks

• Cassoulet is a rich, slow-cooked French stew of beans and meat, traditionally duck confit. This Cajun Cassoulet switches the duck for chicken thighs and adds a generous portion of Creole seasoning to give it a Cajun kick. It also switches out carrots for green bell pepper to include holy trinity. A staple of Cajun cuisine, the mixture consists of onion, celery, and green bell pepper, the ratio should be 2:1:1 

• For the Creole Seasoning I used Tony Chachere’s Original. However, you can use and commercial Creole or Cajun seasoning. Or if you want to make your own, might I suggest our recipe for Emeril’s Essence.

• Before storing leftovers (if there are any) remove the bone from the chicken thighs, this will make reheating easier. Store in an airtight container in the refrigerator for three days. Reheat in the microwave.

Other Great Cajun Recipes

Recipe