On Cindy’s last visit to New Mexico we came up with this delicious dish that had us going back for more. A traditional French cassoulet (named for the earthenware pot with slanting sides it’s usually cooked in), uses pork, duck, goose and sometimes mutton. Our Cajun version is made with ingredients readily available, with a definitely kick from the Cajun seasoning. 

INGREDIENTS

• 1 16 oz. package Cajun smoked sausage, cut in ½-inch slices
• 6 skinned and boned chicken thighs (about 2 lbs)
• 1 tsp. salt
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, chopped
• 2 16 oz. cans canellini beans, drained and rinsed
• 1 14.5oz. can diced tomatoes
• 1 ½ cups chicken broth
• 1 8 oz. package frozen sliced okra, thawed
• 1 ½ tsp. Cajun seasoning
• Toasted herb bread crumbs (topping/optional)

DIRECTIONS

Preheat oven to 400° F.  Cook sausage in 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.

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 three 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.

Bake (covered) at 400° F for 40 minutes or until bubbly. If desired, sprinkle with toasted herb breadcrumb topping.