Cajun Chicken Cassoulet
Cajun Chicken Cassoulet is a flavorful twist on a classic French dish, making it a one-pot wonder packed with flavor.
Servings: 6
Calories: 545kcal
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.
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.
Nutrition
Calories: 545kcal | Carbohydrates: 47g | Protein: 45g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 1068mg | Potassium: 1634mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1171IU | Vitamin C: 38mg | Calcium: 200mg | Iron: 8mg
