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Learn how to make a Quick Cassoulet Recipe! – Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Quick Cassoulet Recipe!
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Check out the recipe: https://www.allrecipes.com/Recipe/220322/Chef-Johns-Quick-Cassoulet/
This is now our go to recipe for faux cassoulet. It’s actually better than most of the cassoulets you’ll find in restaurants. Some kale wandered into our version, but other than that it was Chef John all the way!
This is exactly what I wanted. I love Julia Child's recipe (and have made it to excellent effect before), but this is SO much easier.
Yummy
Chef John is a BOSS!
I know that you discarded all that pork fat, but that still looks like a heart stopper.
When you do the cheat cassoulet just get really good homemade French sausages.
Damn John…. You do not disappoint….. Iam totally making this! You are the best!
Guess he has a lot of cooking hardware
Y’all, I made this for Christmas Eve supper and it was delish! I served it with a simple green salad and some good red wine and you couldn’t have asked for more.
why not pan fat instead of melted butter to add to the bread crumbs?
Lovely!!
In the Hornblower books, the English are always toasting "Confusion to the French!" and I'm sure you've now accomplished that, but why let the Welsh off the hook? Have you done a take on Welsh rarebit? I've looked but not found.
And speaking of those countries, I've also heard that the English talk of a "Welsh letter", which is a French letter with a leek in it.
The old, slow version may be Cassoulet, but this is Cassoul . . .ots of compliments.
Instead of trashing the fats why not use them in the bread crumbs?
Oh my. I just saw this tonight (29 aug 2020) and Chef John, you have one of the funniest, most sincere, best-delivered lines I've ever heard in this post, but when you get to … "And is it as good? … noooooooo, BUT" Magnifique! I'm in Switzerland and I'm going to be making this too! Merci.
I used canned Bush's veggie beans wirh chicken thighs and sausage because that's what I had. Sweet but good.
Definitely the CHEAPER version cassoulet, not the real taste, but yes much more affordable for sure. Merci!
what about the tomatoes and the mirepoix??? 🙁
Chef John almost called this the "half-assoulet."
Wow nyc recipe dear gonna make it for sure😋😋👌🏻
The Empress.
Her infinite variety.
I'm making this. I'm French so that means if I make it it's authentic lol
"no, no it's not" hahahhahahhahah
You sound kind of sick Chef John, hope this delicious faux cassoulet helped you get better!
Chef John, thank you for these video recipes! Gives us "non-chefs" a look at how straight forward cooking a dish can be. In deference to those objecting to the name of this dish, may I suggest calling this "Faux Cassoulet"? Still a French name and more descriptive! Also, Chef John does a video recipe for a more traditional Cassoulet that easily takes more than a day if you include proper bean soaking.
I made this…it was amazing! I can't imagine what the real thing must taste like.
Sometimes we just don't care what the French think about what we put on our plate and what we choose to call it. Making it tomorrow!
is the volume super low for anyone else?
shair00 where have you been. the fact is , there is still a lot to learn
What, no tomato paste?
o.0
Please, no! This is not a cassoulet in any way shape of form. France will be putting your face on a wanted poster if you say you made a cassoulet and this is what you produce!! So much wrong in this. Breadcrumbs, chicken, cayenne, MON DIEU!!! NON CASSOULET! Still looks like a tasty dish, but not a cassoulet.
ahaha it is not a cassoulet AT ALL 🙂
why no filler like rice or tatoes to go on the side? Or is it in general eaten without?