Cajun Cassoulet


a crock pot cajun version of the french classic.  and its much easier than the french version,as well as being a hearty meal

4 chicken drumsticks-skin removed
4 chicken thighs – skin removed
1 lb pork butt or stew meat cut into 1″ cubes
1 lb garlicky sausage cut into 2″ chunks

1/2 lb bacon cut into 1″ pieces
1 lb great northern  beans
2 medium onions diced
3 stalks celery diced
1 green bell pepper diced
8 cloves garlic sliced
1 1/2 tsp thyme divided
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/4 tsp cayenne pepper
2 Tbsp tomato paste
2 bay leaves
2 cups dry white wine

soak the beans overnight in enough water to cover by 2 inches
in the morning bring to a boil and simmer 5 minutes. turn off teh heat and set aside while you prepare the rest
combine the black,white and cayenne peppers with 1/2 tsp thyme. apply as a rub to the chicken legs and thighs. set aside
in a large saute pan cook the bacon over medium high heat 3 minutes. add the onion,bell pepper and celery and saute 5 minutes. add the garlic cloves and cook 2 minutes longer. add the tomato paste,thyme,bay leaves and wine. bring to a boil and then remove from the heat.

Filling the crock pot
drain the beans and add to the crock pot. stir in the onion/wine mixture from the saute pan. place the sausage and pork on top of the beans. place the chicken on top of the pork and sausage.
cook on high heat 5-6 hours,until the beans are soft and the chicken is cooked through.

Serves 8


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