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Gulf Coast Cassoulet

Red beans, Andouille and shrimp with the holy trinity of Cajun cooking come together to make this Gulf Coast riff on the classic French Cassoulet.


4-8 Andouille or Louisiana Hot Links

2 Tablespoons Olive Oil

2 15oz cans Red Beans of your choice, drained -or- 1/2 pound of Red Beans prepared from dry*

1 1/2 cups Chicken Stock

1 Tablespoon Tomato Paste

1 medium to large Yellow Onion, rough chopped

2-3 medium Green Bell Peppers, rough chopped. You may wish to cut one of the peppers into rings for the top of the bake as a decorative touch.

4 stalks Celery, chopped

2 cloves Garlic, chopped

1/2 teaspoon ground Black Pepper

2 Tablespoons Butter, melted

2 cloves Garlic, minced

1/4 teaspoon Cayenne Pepper

1/2 pound Shrimp, medium to large, shelled and deveined

1/2 cup Pork Panko

*I cook 1/2 pound of dry red beans with 2 1/2 cups of water + 1 teaspoon of sea salt in my Instapot. Set instapot to high pressure for 1 hour and 20 minutes. Allow 20 minutes for natural pressure release.


  • Preheat oven to 350.

  • In a blender, puree 1/2 cup of drained beans with chicken stock and tomato pasted, set aside.

  • Pierce sausages and brown slowly in a skillet with olive oil over medium heat. Remove sausages from pan before skins split and set aside.

  • Sauté onion, peppers, garlic and celery in skillet drippings over medium low heat until soft but not brown.

  • Stir in black pepper.

  • Cut heat and stir in beans.

  • Pour chicken stock mixture over all.

  • Nestle browned sausages into beans.

  • Roast in the oven for 30 minutes.

  • Stir together melted butter, minced garlic, cayenne and shrimp. Set aside.

  • Remove bean skillet from oven and set oven broiler to high.

  • Arrange garlic shrimp over the baked beans and sausages.

  • Sprinkle pork panko over all and place under the broiler for 4-6 minutes until shrimp are opaque and the crumb is brown and crisp.

Makes 4-8 servings

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