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Chicken, Sausage, and White Bean Stew Recipe

Chicken, Sausage, and White Bean Stew

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Emeril's Chicken Delight

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on May 22, 2012

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    Love it! Rich, hearty, warming, delicious. I did use the recipe as a concept rather than following it to the letter. I had a packet of 6 chicken thighs and regular turkey sausage, so I added a couple of chopped hot peppers with the sausage and cut back on the beans. I keep packages of precooked beans in the freezer, because I have trouble finding great northern beans when I want them. I probably used the equivalent of 1/2 pound...so I did not have to cook the beans until tender. I do agree with others, that beans take more than 2 hours to completely soften. I did pretty much everything else the same and it was WONDERFUL!

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  • on May 14, 2012

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    OK dish. But the time shown is really off. The chicken won't all fit in a Dutch oven so two batches. Instructions call for cooking the beans an hour, adding the chicken and cooking beans and chicken for another hour. Figure 3 hours start to finish.

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  • on April 03, 2012

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    Great recipe, used boneless thighs, smoked sausage, canned navy beans, added shrimp over rice. Excellent. Sometimes you need to use what you got, Improvise. Lol

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  • on January 29, 2012

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    This was extremely good. Trying it with boneless chicken breast and turkey smoked sausage next time to try and lighten the calories and fat. Very Very good and tasty...

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  • on December 01, 2011

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    Wow. This stew exploded with flavor and was very easy to make. I loved this so much that it prompted me to sign up to be able to post reviews.

    It's spicy but complex--not one-note. Rich and flavorful but not too heavy or overpowering. Really balanced and delicious.

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  • on November 08, 2011

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    This was an excellent dish. I gave it 4 out of 5 stars because it was a little salty. Aside from that the flavors were amazing, and it was very easy to make. I used two breasts instead of dark meat and canned instead of dried beans. If you make according to the recipe it would take about 3 hours start to finish. The rice is a must.

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  • on April 09, 2011

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    "Cajun Cassoulet"....substituted a pecan-smoked garlic sausage for the andouille and used all thighs instead of legs. Really delicious!

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  • on January 21, 2011

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    Delicious and easy to make!

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  • on June 13, 2009

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    I want to make this recipe, sounds great!! My question is has anyone made it in the crock pot? Slow cooked all day? If so please let me know how it turned out and any changes that might need to be done. I really do prefer using the crock pot. Thanks!

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  • on May 31, 2009

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    Made this for a small dinner party last night. Everyone loved it and asked for the recipe. I was surprised that it wasn't very spicy; but the sauce was delicious. The cannellinli beans had a subtle, wonderful flavor. Note that the cooking time on the recipe is wrong. Including the time to brown the chicken and saute the vegetables, the total time is closer to 3 hours than to 1. Great recipe!

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