Cajun Chicken Cassoulet


Cajun Chicken Cassoulet is our Southern take on the classic slow-cooked French dish. In this one-pot meal, we incorporate Cajun ingredients such as Cajun smoked sausage, seasoning, and sliced okra--and our cassoulet doesn't cook all day.

Cajun Chicken Cassoulet
Photo: Iain Bagwell
Hands On Time:
35 mins
Total Time:
1 hrs 15 mins
6 servings


  • 1 (16-oz.) package Cajun smoked sausage, cut into 1/2-inch slices

  • 6 skinned and boned chicken thighs (about 2 1/4 lb.)

  • 1 teaspoon salt

  • 1 large onion, chopped

  • 1 medium-size green bell pepper, chopped

  • 2 celery ribs, chopped

  • 4 garlic cloves, chopped

  • 2 (16-oz.) cans cannellini beans, drained and rinsed

  • 1 (14 1/2-oz.) can diced tomatoes

  • 1 1/2 cups chicken broth

  • 1/2 (16-oz.) package frozen sliced okra, thawed

  • 1 1/2 teaspoons Cajun seasoning

  • Toasted Herbed Breadcrumb Topping (optional)


  1. Preheat oven to 400°. Cook sausage in a large cast-iron Dutch oven over medium heat, stirring occasionally, 4 to 5 minutes or until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven.

  2. Sprinkle chicken with salt. Cook chicken in hot drippings over medium-high heat 2 to 3 minutes on each side or until browned. Remove from Dutch oven. Add onion and next 3 ingredients to Dutch oven, and cook, stirring often, 5 minutes or until onion is tender. Add beans, next 4 ingredients, chicken, and sausage; cover with lid.

  3. Bake, covered, at 400° for 40 minutes or until bubbly. If desired, sprinkle with Toasted Herbed Breadcrumb Topping.

Related Articles