Chicken and Sausage Cassoulet Recipe

Name: Chicken and Sausage Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs dry navy beans (or 3 cans, drained); 1 frying chicken, cut up; 12 lb bulk pork sausage; ½ cup carrot, chopped; ½ cup celery, chopped; ½ cup onion, chopped; 1 ½ cups tomato juice; 1 tablespoon Worcestershire sauce; 2 beef bouillon cubes; 1 teaspoon salt; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon paprika

Servings: persons

1 12 lbs dry navy beans (or 3 cans, drained)
1 frying chicken, cut up
12 lb bulk pork sausage
½ cup carrot, chopped
½ cup celery, chopped
½ cup onion, chopped
1 ½ cups tomato juice
1 tablespoon Worcestershire sauce
2 beef bouillon cubes
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon paprika

1
Soak beans overnight; simmer 1 1/2 hrs.
2
(or just use canned beans!)
3
Shape sausage into balls.
4
Brown in skillet.
5
Transfer to crock pot.
6
Brown chicken in drippings.
7
Transfer to crock pot.
8
Add carrot, celery, and onion.
9
Drain beans.
10
Mix with remaining ingredients.
11
Pour over meat and vegetables.
12
Cover; cook on low for 8 hrs.

3543

kcal

Calories

200

Fat

Carbs

392

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 12 lbs dry navy beans (or 3 cans, drained), 1 frying chicken, cut up, 12 lb bulk pork sausage, ½ cup carrot, chopped, and more.

Yes, Chicken and Sausage Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Sausage Cassoulet

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