Southern Cassoulet is a hearty one dish meal made with beans, bacon, and andouille sausage. Tomatoes and plenty of herbs make this a super flavorful meal.
What is Cassoulet?
A cassoulet is a French dish that is a slow-simmered stew featuring duck or goose confit, sausage, and white beans. It is a hearty, rustic dish that is perfect for the winter months.
This southern version features bacon and andouille sausage. They give the cassoulet a smoky base. Other flavors in this dish include thyme, rosemary, red wine, onion, and carrots. This cassoulet comes together much quicker than a French Cassoulet. The cooking time takes about 30 minutes. You’ll probably need another 15 minutes to get all the ingredients prepped.
This is a one pot meal that all gets cooked in a large cast iron skillet. Serve with some crusty French bread and a glass of red wine for a special winter meal.
Tips For Making Southern Cassoulet:
There are lots of different brands of andouille sausage and I find they really vary in taste, texture, and spice level. Try to seek out a few and see what you like.
If you don’t have red wine, try substituting beef broth.
Dried herbs can be used instead of fresh. I recommend using 1/2 teaspoon dried thyme and 1 teaspoon dried rosemary.
Between the andouille sausage and red pepper flakes, this dish has mild to medium heat. For more spice, serve it with your favorite hot sauce.
Can be served over rice, but I like to serve it as is with lots of bread to mop it up with.
More Hearty Meals:
- 6 slices bacon, chopped
- 16 ounces Andouille sausage, sliced
- 2 cups chopped yellow onion
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup dry red wine
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 cup chicken broth
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- Cook bacon and sausage in a 12-inch cast iron skillet over medium-high heat until browned. If you don't have a cast iron skillet, you can use any large pan.
- Remove bacon and sausage with a slotted spoon and set aside. Drain off all but 1 tablespoon of grease.
- Add onion, carrot, and celery to the skillet and cook for about 6 minutes, stirring occasionally.
- Add garlic and cook 2 more minutes.
- Stir in flour and cook for 1 minute.
- Add sausage and bacon back to the skillet. Add beans, diced tomatoes, wine, thyme and rosemary. Simmer for 5 minutes.
- Stir in chicken broth, salt, and red pepper flakes. Simmer for 3 to 5 minutes to thicken.
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Recipe adapted from Southern Cast Iron
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