Cassoulet- A Classic Dish
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What is a Cassoulet?
An authentic dish from the south of France, the cassoulet is one of the ultimate comfort foods. Cassoulet is usually referred to as hearty white bean casserole or stew, slow cooked with herbs and meat. Traditional cassoulet is 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.
Table of Contents
- Traditional Cassoulet
- Classic Cassoulets from Amazon
- Easy Sausage Cassoulet
- Cookbook
- Making A Classic Cassoulet
- Twitter List
- Cassoulet Forever
- More Cassoulet Recipes
- Cassoulet Video
- More World Cuisine
- Light Chicken Cassoulet
- Just for Fun!
- Quick Cassoulet
- Classic Bean Dishes
- Bean Pot
- Restaurants Serving Cassoulet
- Spicy Shrimp Cassoulet
- Plan Your Cassoulet Dinner Menu
- Lemony Marinated Olives
- Olive and Appetizer Tray
- Vegetable Crudite Tray
- Lemon Dill Dip
- The Perfect Crudite and Dip Tray!
- Roquefort Salad
- Beautiful Salad Bowl Sets from Amazon
- Roquefort Salad Recipes
- Easy Strawberry Tart
- Serve Your Strawberry Tart on
- Share Your Cassoulet Story
Traditional Cassoulet
- Cassoulet Recipe - Saveur.com
- The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. A slow-simmered mix of beans, pork sausages, pork shoulder, pancetta, and duck, the cassoulet takes its name from the earthenware cassole in which it was traditionally made. The crisped bread crumb crust atop this version contrasts appealingly with the hearty stew beneath.
TIP!
Plan ahead when making Traditional Cassoulet as the beans need to be soaked the night before!
Classic Cassoulets from Amazon
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
Cookbook
Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More (Non)
Amazon Price: $10.46 (as of 02/23/2012)
Twitter List
Best of:
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- retweet | reply SolangeHando
- Cassoulet or hearty soup, enjoy great food and wine in the lovely pink city of Toulouse, in the sunny south of France. http://t.co/jlvG6zG
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- retweet | reply maricarjagger
- Just as well I'm planning to make some chicken cassoulet for dinner. It should be warming and delicious!
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- retweet | reply AngelaLloyd1
- Wet and winter returns. It's cassoulet weather; it's cooking. Now to choose a gd hearty red from my Platter red-wine strewn office.
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- retweet | reply lanthalausa
- Just finished watching French food safari. Now torn between cooking Guillaume's modern cassoulet or sticking to tradition. Thoughts?
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- retweet | reply espressorescue
- Made free range cassoulet for dinner mmm. Hint: soak the smoked ham hock before cooking to reduce saltiness. Not as good as carcassone :-(
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Community write-ins:
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Cassoulet Forever
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More Cassoulet Recipes
- Cassoulet of White Beans, Sausage, and Duck Recipe
- Leite's Culinaria
- Cassoulet Recipe - Saveur.com
- A chef once wrote that cassoulet was the 'God' of southern French cuisine.
- Duck Cassoulet
- AllRecipes.com
- Slow Cooker Cassoulet
- Food.com
- Vegetarian Cassoulet
- SheKnows.com
The origin of cassoulet dates back to the mid 1300's!
More World Cuisine
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.
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!
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Quick Cassoulet
No time to make classic cassoulet? Try this version for a quick weeknight meal.
- Cassoulet In A Flash
- Easy and delicious!
Tip!
The longer the flavors of the cassoulet blend, the better it is, so make plenty for leftovers!
Classic Bean Dishes
- Barbecued Baked Beans Recipe - Saveur.com
- These classic baked beans are a barbecue side-dish staple.
- Quick Navy-Bean Stew Recipe
- Leite's Culinaria
- White Bean and Chicken Chili Recipe : Giada De Laurentiis
- Food Network
- New Orleans Red Beans and Rice - Southern Living
- No matter how you make it, Red Beans and Rice will always be a New Orleans tradition.
Bean Pot
Each pot is beautifully glazed and unique.
Restaurants Serving Cassoulet
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1Le Cassoulet
18 Selsdon Road, CR2 6PA -
2Le Ptit Plateau
330, rue Marie-Anne E corner Drolet
Montreal, QC, H2W 1B1 -
3La Cave au Cassoulet
54 r Peyrolieres, Toulouse, France
05 61 13 60 30 -
4Django Restaurant
210 10th Street
Suite 300
Des Moines, IA 50309 -
5Brasserie Tatin
105 W. 39th Street
Baltimore, MD 21210
Spicy Shrimp Cassoulet
- Serves: 4-6
- Prep Time: 15 minutes
- Total Time: 45 minutes
Ingredients
- 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
In a dutch oven, saute garlic, mushrooms and onion in olive oil until onion is soft. Add beans, tomatoes, broth, tomato paste, Italian seasoning, red pepper flakes and salt. Simmer 10 minutes. Add shrimp and continue simmering about 5 minutes. Pour mixture into a large, greased baking dish. Top with breadcrumbs. Bake at 425 degrees for 25-30 minutes or until bubbly and brown.
Plan Your Cassoulet Dinner Menu
- Lemony Marinated Olives
- Crudite Tray
- Roquefort Salad
- Spicy Shrimp Cassoulet
- Fruit Tart
Lemony Marinated Olives
- Serves: Makes 3 cups
- Prep Time: 5 minutes
- Total Time: 24 hours, 5 minutes
Ingredients
- 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
Combine all ingredients in a sealed container or zipper bag. Refrigerate for 24 hours before serving.
Olive and Appetizer Tray
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 brussel sprouts, green beans, asparagus and carrots. Serve with a luscious dip...or two! Lemon Dill Dip
Light and refreshing for your crudite tray!
- Serves: 6-8
- Prep Time: 5 minutes
- Total Time: 1 hour, 5 minutes
Ingredients
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 tsp. dried dill
- 1 tbls. fresh lemon juice
- 1 tsp. garlic salt
Instructions
Combine all ingredients and refrigerate fo at least 1 hour. Serve with fresh vegetables.
The Perfect Crudite and Dip Tray!
Beautiful Salad Bowl Sets from Amazon
Roquefort Salad Recipes
- Roquefort Salad (Salade de Roquefort)
- TraditionalFrenchFood.com
- Roquefort Pear Salad
- AllRecipes.com
- Watercress, Walnut, and Roquefort Salad
- Epicurious.com
Easy Strawberry Tart
- Serves: 6-8
- Prep Time: 30 minutes
- Total Time: 60 minutes
A perfect ending to your cassoulet menu!
Ingredients
- 1 refrigerated pie crust
- 8 oz. cream cheese softened
- 2 tbls confectioners sugar
- 3 cups fresh sliced strawberries
- 1/4 cup strawberry jam
Instructions
Preheat oven to 450°. 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
Share Your Cassoulet Story
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Sylvestermouse
Jan 28, 2012 @ 1:23 pm | delete
- This is awesome! I would prefer the chicken, but somehow I do believe my husband would choose the Shrimp Cassoulet recipe.
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WaynesWorld
Dec 28, 2011 @ 6:30 pm | delete
- No stories but your page has made me hungry!!!
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Padaneis
Dec 24, 2011 @ 5:28 pm | delete
- Hi, I really enjoyed this lens, since it reminds me the year I spent in Castelnaudary, which is the "capital" of the Cassoulet!
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---Chazz
Dec 7, 2011 @ 3:38 pm | delete
- 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.
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poutine
Nov 14, 2011 @ 11:30 am | delete
- I have never tried cassoulet and i am French-Canadian.
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sandyspider
Nov 7, 2011 @ 8:30 am | delete
- Need to try this. Blessed! Please add this to the Zazzle plexo on my Zazzle and Blessings for November 2011 lens.
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MareeT
Nov 7, 2011 @ 11:05 am | delete
- Thank you for the blessing, sandyspider!
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JaguarJulie
Nov 2, 2011 @ 7:48 am | delete
- I don't believe I've had this yet ... it sounds like a great Winter-time comfort food ... what are the nutritional values and calories?
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MareeT
Nov 2, 2011 @ 10:24 am | delete
- Being a classic French dish that includes duck fat, the traditional cassoulet is rather high in fat and calories, but a wonderful splurge! If you are looking for something lighter, try the Light Chicken Cassoulet or the Spicy Shrimp Cassoulet. Thanks for visiting!
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Mujjen
Nov 1, 2011 @ 7:36 am | delete
- I love these kind of stews, especially during winter.
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