Cajun Chicken Cassoulet

• 1 (16-oz.) package Cajun smoked sausage, cut into 1/2-inch slices
• 6 skinned and boned chicken thighs (about 2 1/4 lb.)
• 1 teaspoon salt
• 1 large onion, chopped
• 1 medium-size green bell pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, chopped
• 2 (16-oz.) cans cannellini beans, drained and rinsed
• 1 (14 1/2-oz.) can diced tomatoes
• 1 1/2 cups chicken broth
• 1/2 (16-oz.) package frozen sliced okra, thawed
• 1 1/2 teaspoons Cajun seasoning

1. Preheat oven to 400u0b0. Cook sausage in a large cast-iron Dutch oven over medium heat, stirring occasionally, 4 to 5 minutes or until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven.
2. Sprinkle chicken with salt. Cook chicken in hot drippings over medium-high heat 2 to 3 minutes on each side or until browned. Remove from Dutch oven. Add onion and next 3 ingredients to Dutch oven, and cook, stirring often, 5 minutes or until onion is tender. Add beans, next 4 ingredients, chicken, and sausage; cover with lid.
3. Bake, covered, at 400u0b0 for 40 minutes or until bubbly. If desired, sprinkle with Toasted Herbed Breadcrumb Topping.

sausage, chicken, salt, onion, green bell pepper, celery, garlic, cannellini beans, tomatoes, chicken broth, okra, cajun seasoning

Taken from www.myrecipes.com/recipe/cajun-chicken-cassoulet (may not work)