Chicken and sausage cassoulet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Dry navy beans |
| ½ | pounds | Pork sausage |
| 1 | Cut up chicken | |
| ½ | cup | Carrots; finely chopped |
| ½ | cup | Celery; finely chopped |
| ½ | cup | Onion; finely chopped |
| 1½ | cup | Tomato juice |
| 1 | tablespoon | Worcestershire sauce |
| 2 | teaspoons | Instant beef bouillon grains |
| ½ | teaspoon | Basil leaves |
| ½ | teaspoon | Oregano leaves |
| ½ | teaspoon | Paprika |
| 1 | teaspoon | Salt |
Directions
ADVANCE PREPARATION: (I didn't do this, I had beans already cooked in the fridge, and couldn't see any reason to let the rest of the stuff sit over night. I just browned it all and threw in the Crock Pot. My hubby says it rates an 8 or 9, nothing other than Prime rib or tenderloin rate any higher than that.) In large saucepan bring beans and 4 cups water to boiling. Reduce heat and simmer, covered, for 1-½ hours. Pour beans and liquid into bowl. Refrigerate overnight.
Shape sausage into 18 balls; brown in skillet. Remove meatballs; reserve drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle chicken with salt and pepper; breown in reserved drippings. Remove chicken; cover and refrigerate overnight.
BEFORE SERVING: In crocery cooker place chicken , meatballs, arrot, celery, and onion. Drain beans; mix wiht remaining ingredients. Pour over meat mixture. cover; cook on low heat setting for 8 hours.
Remove chicken and meatballs. mash bean mixture slightly; serve with meat. Submitted By FRAN MCGEE On 10-18-94