Simplified Cassoulet with Lamb and Andouille Sausage
Indulge in the rustic flavors of French comfort food with this Simplified Cassoulet with Lamb and Andouille Sausage. This streamlined one-pot recipe brings the rich, slow-cooked essence of a traditional cassoulet to your kitchen, minus the fuss. Tender lamb shoulder, smoky andouille sausage, and creamy white beans are simmered with aromatic vegetables, dry white wine, and seasoned broth for a deeply satisfying base. Topped with golden, buttery panko breadcrumbs, the dish gains a delightful crunch that perfectly complements its hearty interior. Ready in just under two hours, this cassoulet is ideal for cozy gatherings or indulgent weeknight meals. Serve it with crusty bread or a crisp green salad, and watch your guests savor every bite of this comforting classic. Keywords: lamb cassoulet recipe, easy cassoulet, French comfort food, lamb and sausage cassoulet, one-pot meal.
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Recipe Information
Ingredients
- 1 lb Lamb shoulder, trimmed and cut into 1-inch cubes
- 8 oz Andouille sausage, sliced into 1/4-inch rounds
- 2 cups Cooked white beans (e.g., cannellini beans), drained and rinsed
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 1 cup Canned diced tomatoes
- 2 cups Chicken broth
- 1 cup Dry white wine
- 4 Fresh thyme sprigs
- 1 Bay leaf
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter, melted
- 1 cup Panko breadcrumbs
- 2 tbsp Fresh parsley, chopped (for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.
Season the lamb cubes with salt and pepper, then sear them in the hot oil until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.
Add the andouille sausage slices to the pot and cook until browned, about 3-4 minutes. Remove and set aside with the lamb.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the onions, carrots, and celery, cooking until softened, about 5-6 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes.
Add the canned diced tomatoes, chicken broth, thyme sprigs, and bay leaf to the pot. Stir to combine.
Return the lamb, sausage, and white beans to the pot. Stir gently to distribute the ingredients evenly. Season with salt and pepper to taste.
Bring the mixture to a simmer over medium heat, then cover the pot and transfer it to the preheated oven. Bake for 1 hour.
While the cassoulet is baking, make the breadcrumb topping by combining the melted butter and panko breadcrumbs in a small bowl.
After the cassoulet has baked for 1 hour, remove the pot from the oven and discard the thyme sprigs and bay leaf.
Sprinkle the buttery breadcrumbs evenly over the top of the cassoulet.
Return the pot to the oven, uncovered, and bake for an additional 15-20 minutes until the breadcrumbs are golden and crispy.
Remove the cassoulet from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Serve hot with crusty bread or a simple green salad on the side.
Nutrition Facts
Calories |
3673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 6553 mg | 285% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 33.3 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5179 mg | 110% | |
*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.
