Chicken Sausage Cassoulet a la Nita for the Crock Pot,
 

Chicken, Sausage Cassoulet a la Nita
For the Crock Pot

1 to 1 1/2 lbs dry Great Northern (or Lima or Navy) beans
1/2 lb to 1 lb bulk pork sausage
Or
1/2 lb to 1 ground shoulder or chuck beef
1 - 3 1/2 lb. frying chicken* (or select parts), cut up
salt
black pepper
1/2 cup peeled, chopped carrots
1/2 cup celery, strings removed, chopped
1/2 cup Vidalia or sweet type onions, peeled, chopped

1 Small can plain tomato paste plus 1 1/4 cups water
1 or 2 teaspoons Worcestershire sauce (to taste)
2 Tablespoons Dark Brown Sugar
1 Knorr Chicken bouillon cube (divided)
Or,
2 other brand chicken bouillon cubes
1 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/2 teaspoon paprika

Soak beans of choice overnight; Drain. Cover with water and simmer 1 3/4
hrs
or until Very soft. Add water if and as needed. During last fifteen
minutes of
cooking time and when beans are Soft, add 1 bouillon cube. (Adding salt
too
soon will result in Hard beans.)
Shape sausage or beef into balls. Brown in large heavy skillet. Transfer
to
crock pot. Reserve drippings in pan.
Salt and pepper prepared chicken* well. Brown chicken in drippings in
skillet. Add bacon drippings or butter if more is needed. Transfer to
crock pot.

Reserve drippings.

Add carrots, celery, and onion. Saute vegetables until onions are somewhat
translucent. Remove excess drippings. Transfer vegetables to crock pot.
Drain beans. Add to crock pot.
Add remaining ingredients except herbs and the other bouillon cube.
Cover; cook on low for 6 to 8 hours. Adjust seasonings. Add crushed herbs
to
bring out flavor. Add bouillon cube. Cook an additional 10 or 15 minutes.
When chicken is very tender -- done, remove it from the pot if desired.
Cool.
Remove bones and skin and return chicken meat to crock pot. Stir in well.

* Preparing Chicken: Soak cleaned chicken 20 minutes in 2 Tablespoons
baking
soda dissolved in cold water to cover chicken. Rinse with cold water and
drain. Place in salt water brine of 2 or 3 Tablespoons salt dissolved in
cold
water
to cover chicken. Refrigerate 1 hour to overnight. Rinse. Drain well.
Proceed
with cooking.

Enjoy!

Nita Holleman

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