Chicken and Sausage Cassoulet

• 1 12 lbs dry navy beans (or 3 cans, drained)
• 1 frying chicken, cut up
• 12 lb bulk pork sausage
• 12 cup carrot, chopped
• 12 cup celery, chopped
• 12 cup onion, chopped
• 1 12 cups tomato juice
• 1 tablespoon Worcestershire sauce
• 2 beef bouillon cubes
• 1 teaspoon salt
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 12 teaspoon paprika

1. Soak beans overnight; simmer 1 1/2 hrs.
2. (or just use canned beans!)
3. Shape sausage into balls.
4. Brown in skillet.
5. Transfer to crock pot.
6. Brown chicken in drippings.
7. Transfer to crock pot.
8. Add carrot, celery, and onion.
9. Drain beans.
10. Mix with remaining ingredients.
11. Pour over meat and vegetables.
12. Cover; cook on low for 8 hrs.

navy beans, chicken, pork sausage, carrot, celery, onion, tomato juice, worcestershire sauce, salt, basil, oregano, paprika

Taken from www.food.com/recipe/chicken-and-sausage-cassoulet-29991 (may not work)