Tuesday, June 05, 2007

Cajun Cassoulet Recipe

Cajun Cassoulet


1/4 pound Bacon
1 medium Onion, diced
1 Green bell pepper, seeded and diced
3 cloves Garlic, minced
1 stalk Celery, diced
2 1/2 cups Red beans (cooked or canned)
1 Tablespoon Tomato paste
2 cups Chicken broth
1/2 pound Cooked pork and/or chicken (leftovers work well)
1/2 pound Andouille (or smoked) sausage, sliced
1 cup Breadcrumbs (tossed with 2 tablespoons melted butter)
1 teaspoon Cajun seasoning blend


Render the bacon in a heavy skillet. Remove the bacon pieces. Add the onion, bell pepper, garlic, and celery.
Cook until just soft. Add the beans, tomato paste, bacon pieces and broth. Simmer for 15 minutes.
Pre-heat the oven to 350.
Lightly oil a medium casserole dish. Place the meat and sausage in the dish.
Top with the bean mixture.
Cover and bake for 30 minutes.
Toss the breadcrumbs, butter, and Cajun seasonings together.
Top the casserole with the mixture and bake uncovered for 20 minutes or until lightly browned.

This recipe for Cajun Cassoulet Serves 4.

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