Pork, Sausage, Chicken and Bean Stew

I have been craving cassoulet lately but know I wasn't going to get my daughter to eat that. She loves creole flavors so I came up with the stew like hybrid. It is a keeper!

Ingredients:

4 pork country ribs

1/4 cup of canola oil

1/4 cup of flour

1 green pepper, diced

1 1/2 sweet onions, diced

2 cloves of garlic, minced

4 links (1lb) andouille sausage, cut into 1/4" half moons

4 cups of water

1 tsp of salt

1 bay leaf

1 boneless, skinless chicken breast, cut into 1/2" cubes

1 15 oz can of diced tomatoes

2 15 oz cans of butter beans, drained and rinsed

4 scallions, diced

1/4 cup of parsley, minced

Garlic powder, onion powder, cayenne pepper, black pepper and creole seasoning

Heat canola oil in a large Dutch oven over medium heat. Season pork with salt, black pepper and creole seasoning. Add to pan and brown on each side, about 5 minutes per side. Remove the browned ribs to a plate. Add additional oil if needed. Stir flour into the oil and stir roux until it has reached the color of peanut butter (10-15 minutes). Stir in green peppers and onions and cook for 4 minutes. Add in garlic and stir for 2 minutes more. Next, add andouille to the pan and stir, cooking for an additional 4 minutes. Add the 4 cups of water slowly, taking care to scrape the fond off the bottom of the pan with a wooden spoon.  Add back in the pork ribs, the salt, a light sprinkle of cayenne (to taste) and the bay leaf to the mixture. Bring to a boil and then reduce to a simmer, uncovered for 30 minutes. 

While you are simmering the mixture, season the chicken lightly with garlic powder, onion powder and creole seasoning. Add the chicken to the mix stirring and return to a boil. Reduce to a simmer for 30 more minutes. Pre-heat the oven on to 425. Skim off any excess fat. Mix in the tomatoes and butter beans and bring to a boil. Place the pot into the oven and bake uncovered for 1 hour. Remove from oven and stir in scallions and parsley. Serve with crusty bread.