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Classic Cassoulet

Updated on May 11, 2015

Cassoulet- A Classic Dish

This authentic dish from the south of France is one of the ultimate comfort foods. Cassoulet is usually referred to as a hearty white bean casserole or stew, slow cooked with herbs and meat. Traditional cassoulet is a classic dish made with pork sausage and preserved duck or goose, but there are many new variations using lamb and chicken.

The cassoulet is a rich and filling meal by itself, but goes well with a light salad and a rustic bread. This dish is especially wonderful on a cold winter evening, but is delicious any time of the year.

Photo Credit: Creative Commons/Benjamin Harrison

TIP!

Plan ahead when making Traditional Cassoulet as the beans need to be soaked the night before!

Classic Cassoulet Pot - Also perfect for casseroles

Source
The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine
The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine

If you love cooking and are looking for authentic French recipes, you will love this detailed cookbook. Truffled Scrambled Eggs anyone?

 

Easy Sausage Cassoulet

No time for traditional cassoulet? Try this easy and delicious version.

Ingredients:

2 tablespoons vegetable oil

2 carrots, chopped

2 stalks celery, chopped

1 medium onion, chopped

3 cloves garlic, minced

1 pound pork sausage

3 (15 ounce) can cannellini beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes, drained

2 cups chicken broth

1 cup white wine

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

Heat oil in a dutch oven over medium-high heat. Add the carrots, celery, onion, and garlic and cook until the onion is transparent. Add the sausage to the skillet, and cook until browned. Remove sausage, cool and slice.

Add cannellini beans, tomatoes, chicken broth, white wine, bay leaves, thyme, salt and pepper. Cover and simmer for 30 minutes or until liquid is reduced, stirring occasionally. Remove bay leaves and discard. Serves 4-6


The origin of cassoulet dates

back to the mid 1300's!

Watch How To Make Cassoulet

Source

Light Chicken Cassoulet

A light and easy version using boneless chicken breasts and turkey sausage.

Ingredients:

4 boneless, skinless chicken breast halves

1 tablespoon olive oil

1 medium onion, chopped

1 can (15 1/2 ounces) great northern or navy beans, rinsed and drained

8 ounces turkey sausage or turkey kielbasa, sliced into rounds

8 oz chicken broth

1/4 cup sun-dried tomatoes, chopped

2 tablespoons fresh basil, chopped or 2 tsp dried

1/2 teaspoon pepper

3/4 cup seasoned bread crumbs

Directions:

In a large pan, brown chicken in olive oil over med. heat, remove. In same pan, saute onion until lightly browned. In a large casserole dish combine chicken, onion, beans, sausage, broth, tomatoes, basil and pepper. Top with bread crumbs. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes. Serves 4.

Just for Fun!

Havre you ever tried Cassoulet?

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Rachael Ray Stoneware Covered Casserole - A beautiful stoneware baker for serving bean dishes and casseroles

Restaurants Serving Cassoulet

  1. Le Cassoulet

    18 Selsdon Road, CR2 6PA

  2. Le Ptit Plateau

    330, rue Marie-Anne E corner Drolet Montreal, QC, H2W 1B1

  3. La Cave au Cassoulet

    54 r Peyrolieres, Toulouse, France 05 61 13 60 30

  4. Django Restaurant

    210 10th Street Suite 300 Des Moines, IA 50309

  5. Brasserie Tatin

    105 W. 39th Street Baltimore, MD 21210

Source
Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 4-6

Shrimp Cassoulet

  • 1 tbls olive oil
  • 4 garlic cloves chopped
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 2 19 oz. cans great northern beans
  • 1 14 1/2 oz can stewed tomatoes chopped
  • 1 cup chicken broth
  • 1 tbls tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp. red pepper flakes
  • salt to taste
  • 1 lb. shrimp shelled/deveined
  • 2 cups bread crumbs

Instructions

  1. In a dutch oven, saute garlic, mushrooms and onion in olive oil until onion is soft.
  2. Add beans, tomatoes, broth, tomato paste, Italian seasoning, red pepper flakes and salt.
  3. Simmer 10 minutes.
  4. Add shrimp and continue simmering about 5 minutes.
  5. Pour mixture into a large, greased baking dish.
  6. Top with breadcrumbs.
  7. Bake at 425F for 25-30 minutes or until bubbly and brown.
Cast your vote for Spicy Shrimp Cassoulet

Plan Your Cassoulet Dinner Menu - Recipes to Follow!

  • Lemony Marinated Olives
  • Crudite Tray
  • Roquefort Salad
  • Spicy Shrimp Cassoulet
  • Fruit Tart

Source
Prep time: 5 min
Cook time: 23 hours 55 min
Ready in: 24 hours
Yields: Makes 3 cups

Lemony Marinated Olives

  • 3 cups brined black or green olives
  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 2 pieces fresh rosemary
  • 3 garlic cloves crushed

Instructions

  1. Combine all ingredients in a sealed container or zipper bag. Refrigerate for 24 hours before serving.
Source

Vegetable Crudite Tray

A light and easy addition to your cassoulet menu!

A vegetable crudite tray is the perfect accompaniment for a cassoulet meal. Assorted seasonal vegetables can be served raw or blanched depending on your taste. Raw vegetables may include bell peppers, grape tomatoes, cucumber, endive, jicama, broccoli and cauliflower. Blanched vegetables may include brussels sprouts, green beans, asparagus and carrots. Serve with a luscious dip...or two!


Source
Prep time: 5 min
Cook time: 55 min
Ready in: 1 hour
Yields: 6-8

Lemon Dill Dip - Light and refreshing for your crudite tray!

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tsp. dried dill
  • 1 tbls. fresh lemon juice
  • 1 tsp. garlic salt

Instructions

  1. Combine all ingredients and refrigerate fo at least 1 hour. Serve with fresh vegetables.

The Perfect Crudite and Dip Tray!

American Atelier You're Invited 6-Section Hostess Set withTray
American Atelier You're Invited 6-Section Hostess Set withTray

Enjoy this six section server from American Atelier. It is made of earthenware. Care instructions: Hand wash with warm water and mild dish detergent.

-Amazon Review

 

Roquefort Salad

A fresh fruit tart is a delightful

way to end any meal!

Source
Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 6-8

Easy Strawberry Tart...A perfect ending to your cassoulet menu!

  • 1 refrigerated pie crust
  • 8 oz. cream cheese softened
  • 2 tbls confectioners sugar
  • 3 cups fresh sliced strawberries
  • 1/4 cup strawberry jam

Instructions

  1. Preheat oven to 450°F. Place pie crust on an ungreased pizza pan or large cookie sheet. Combine cream cheese and sugar. Spread over crust. Top with strawberries. Heat strawberry jam until warm. Brush on top of fruit. Fold pie crust edges slightly over edge of fruit. Bake 35-40 minutes or until crust is lightly browned.

Serve Your Strawberry Tart on Beautiful Dessert Ware

Share Your Cassoulet Story

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    • ItayaLightbourne profile image

      Itaya Lightbourne 

      5 years ago from Topeka, KS

      Sounds like a wonderful and comforting dish during the chilly winter. :)

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 

      6 years ago from United States

      This is awesome! I would prefer the chicken, but somehow I do believe my husband would choose the Shrimp Cassoulet recipe.

    • WaynesWorld LM profile image

      WaynesWorld LM 

      6 years ago

      No stories but your page has made me hungry!!!

    • chezchazz profile image

      Chazz 

      6 years ago from New York

      I've had cassoulet but never with shrimp - Have to try that recipe as it sounds great! Also appreciate that you've included a menu suggestion.

    • profile image

      poutine 

      6 years ago

      I have never tried cassoulet and i am French-Canadian.

    • Mary Crowther profile imageAUTHOR

      Mary Crowther 

      6 years ago from Havre de Grace

      @SandyMertens: Thank you for the blessing, sandyspider!

    • SandyMertens profile image

      Sandy Mertens 

      6 years ago from Frozen Tundra

      Need to try this. Blessed! Please add this to the Zazzle plexo on my Zazzle and Blessings for November 2011 lens.

    • LouisaDembul profile image

      LouisaDembul 

      6 years ago

      I love these kind of stews, especially during winter.

    • profile image

      jgelien 

      7 years ago

      It sounds delicious. I can't wait to try one of these recipes.

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