Cajun Chicken Cassoulet

Ingredients

• 1 lb - Andouille smoked sausages
• 6 Boneless chicken thighs or breast (2 pounds)
• 1 tsp - Salt
• 1 Large onion, diced
• 1 Green bell pepper, diced
• 2 Celery seeds, diced
• 4 Garlic cloves, diced
• 32 oz - Navy beans, drained (2 cans)
• 14 ½ oz - Diced tomatoes (1 can)
• 1 ½ cup - Chicken broth
• 16 oz - Frozen okra (1/2 package)
• 2 tsp - Cajun seasoning

Preparation

1. Preheat oven to 400°. Cook sausage in a 4 quart cast iron Dutch oven over medium heat, stirring occasionally, 4 to 5 minutes or until browned;
2. Remove sausage and drain on paper towels, reserving drippings in Dutch oven;
3. Sprinkle chicken with salt.Cook chicken in hot drippings over medium-high heat 2 to 3 minutes on each side or until browned. Remove from Dutch oven;
4. Add onions,bell pepper,garlic,celery and saute over medium/high heat until tender;
5. Add beans,diced tomatoes,chicken broth,okra,& Cajun seasoning;
6. Add chicken and sausage back to the pot;
7. Bake covered at 400° for 45 minutes.