Ingredients
- 1lb (450g) chicken thighs
- 1 cup (235ml) chicken stock
- 2 tbsp oil
- 1 lb (450g) pork ribs, cut into 2-inch pieces
- 16oz (450g) smoked sausage, sliced
- 1 onion, roughly chopped
- 4 cloves garlic, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 2 14oz (395g) cans diced tomatoes
- 2 14oz (395g) cans haricot beans or white beans, drained
- 2 tbsp Italian seasoning
- 1 tbsp Cajun seasoning
- 3 tablespoons butter, melted
- 1 cup (235g) fine breadcrumbs
- 2 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan.
- Place the pork ribs into the bottom of the dish.
- Arrange the chicken thighs and the sausage into the bottom of the casserole dish and spread the meat out as evenly and dispersed as possible.
- Season with salt and pepper.
- Place the meat into the oven and cook for 25 minutes, turning as necessary, until browned.
- Remove from the oven and set to one side.
- Turn down the oven temperature to 300°F.
- While the meat is in the oven, in a large frying pan, heat up the oil and quickly saute the onion, garlic, carrots, celery, beans, chicken stock and tomatoes along with the Italian and Cajun seasoning.
- Bring to a boil and then remove from heat (5 - 8 minutes). Pour the sauce over the meat in the casserole.
- Quickly mix together the melted butter and breadcrumbs and spread it over the casserole.
- Place the casserole, uncovered, into the 300°F oven and bake for 2 - 2 1/2 hours.
- Leave it to cool for 15 minutes before serving.