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This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. —Barbara Brittain, Santee, California
This recipe is:
Quick
Nutritional Facts 1-1/3 cups equals 282 calories, 7 g fat (1 g saturated fat), 43 mg cholesterol, 1,034 mg sodium, 34 g carbohydrate, 10 g fiber, 20 g protein.
Originally published as Skillet Cassoulet in Reminisce Extra March 2010, p53
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Reviewed on Jan. 26, 2012 by aj anderson
Was very disappointed in this recipe.
Reviewed on Dec. 20, 2011 by valanddansmith
This dish was perfect for a quick and easy weeknight supper! Hearty, homey, meaty, full of flavor and fairly healthy to boot - what more can you ask for in a meal!?! I used a whole ring of Hillshire Farms beef smoked sausage and an 8 oz. ham steak... Also used a large yellow onion cause I needed to use it up, but hey, the more onion the better! Forgot to drain the tomatoes but my daughter loved the juice... We served ours over rice with some bread and butter, but it would also be great with biscuits or cornbread... I've never had a "traditional" cassoulet, but I don't really care because this one was so good! Thanks for the recipe Barbara!!
Reviewed on Dec. 18, 2011 by audreyperry
Used the entire ring of Kielbasa, omitted the ham and added about 2 tablespoons of mustard. I used a combination of yellow and Dijon mustard. Served over brown rice.
Reviewed on Dec. 17, 2011 by CarrollS
I didn't pay attention to the quantities and am making a small crockpot full. Cannot wait to taste it. My God Mother was from France & use to make a similiar dish but used up all the leftover meat in the fridge. Feeds alot of people or hungry kids!!!!
Reviewed on Dec. 08, 2011 by Summy
Give me cassoulet any day, with chicken sausage, turkey sausage, or any combination of kielbasas of any kind. I usually make mine in a crockpot, but am glad to find this easy stovetop version.
Reviewed on Dec. 08, 2011 by theriault35
Would try to reduce the sodium content
Reviewed on Dec. 08, 2011 by cziembo
We make cassoulet quite often and also put some Polish sausage in it as it does add flavour. However, never, ever use turkey or chicken sausage!!! That defeats the whole recipe and there is no tasty Polish sausage made out of anything but pork and spices!!! Why would anyone mess up an old-time recipe by putting such odd ingredients into a good recipe. Go to a small store that makes it's own homemade Polish sausage and use that. You will notice the difference from the cheap sausage like Hillshire Farm, etc. They are NOT real Polish Sausage, but more like common hot dogs.
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