Three Meat Cassoulet

Do you start craving soups and stews when the weather starts cooling off?  I admit that I don’t think it’s ever too hot for soup, but my husband disagrees.  Fortunately for me, the weather has been gloomy and cool and it’s a perfect time for this Three Meat Cassoulet!

This recipe comes from my sweet Momma.  She got it from a friend who was taking a cooking class years ago and she just played around with it.  Momma actually shared this recipe with me not long after I got married and I’ve made it a couple of times, but I usually let the Super Trooper do it.  He has this idea that everything has to be chopped into tiny uniform pieces.  Apparently, my mother has the same kind of idea.  Weirdos.  I’m definitely more of a “rustic chop” kind of girl.  : )

This stew is really hearty and filling, so definitely add it to your recipe box.  Your tummy will thank you! Also, most of the recipes I’ve seen for Cassoulet include tomatoes, but this one does not.  I suppose you could add a few, but why mess with perfection?!?

Three Meat Cassoulet


Three Meat Cassoulet

4 cans white northern beans (around 15 oz each)

4 cans chicken broth (14.5 oz)

1/2 of one onion, finely chopped

1 to 2 stalks of celery, finely chopped

2 to 3 carrots, finely chopped

2 chicken breasts, cut into pieces

1 package of smoked sausage (around 13 oz), cut into pieces

1 lb regular sausage

2 bay leaves

1/2 teaspoon oregano

1/8 teaspoon cloves

1/2 teaspoon sage

1/4 teaspoon garlic

1/2 teaspoon thyme

Dash of black pepper

Dash of salt

Brown sausage and break into small pieces, put on paper towel to drain.  Brown chicken and smoked sausage.  Combine all ingredients in a large pot and bring to a slow boil.  Turn down the heat, cover, and let simmer for at least one hour.  Taste and add additional spices if needed, but only a pinch at a time.  Serve with sweet cornbread or crusty French bread.

Three Meat Cassoulet

Three Meat Cassoulet