Shrimp Cassoulet
Indulge in the rich, comforting flavors of Shrimp Cassoulet, a vibrant twist on the French classic that combines succulent shrimp, smoky sausage, and hearty white beans in a savory, tomato-based stew. This oven-finished dish is infused with aromatic garlic, fresh thyme, and a splash of dry white wine, delivering robust flavors with every bite. Topped with optional golden breadcrumbs for a delightful crunch, this one-pot recipe is perfect for weeknight dinners or casual entertaining. Ready in just under an hour, Shrimp Cassoulet pairs beautifully with crusty bread or a crisp side salad, making it a comforting, flavor-packed meal for all occasions.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp (peeled and deveined)
- 8 ounces smoked sausage (sliced into rounds)
- 1 medium yellow onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 2 15-ounce cans canned white beans (drained and rinsed)
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes (with juices)
- 0.5 cup dry white wine
- 1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup breadcrumbs (optional, for topping)
Instructions
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until just pink and opaque. Remove the shrimp and set aside.
Add the sliced smoked sausage to the same skillet and cook for 3-4 minutes, stirring occasionally, until browned. Remove and set aside with the shrimp.
Add the remaining 1 tablespoon of olive oil to the skillet, then stir in the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the drained white beans, chicken broth, diced tomatoes (with their juices), wine, thyme, bay leaf, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the mixture simmer uncovered for 15 minutes, allowing the flavors to meld.
Preheat your oven's broiler to high.
Return the cooked shrimp and sausage to the skillet, gently stirring them into the bean mixture.
If desired, sprinkle breadcrumbs evenly over the top of the cassoulet for a crispy topping.
Place the skillet under the broiler for 2-3 minutes, or until the breadcrumbs are golden brown (watch carefully to avoid burning).
Remove the skillet from the oven and discard the bay leaf.
Garnish the cassoulet with chopped fresh parsley before serving.
Serve hot with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 7241 mg | 315% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 41.2 g | ||
| Protein | 201.3 g | 403% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 945 mg | 73% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 6745 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
