Vegetarians need not read further

When the wind chill dips below negative-20-degrees fahrenheit, you put on an extra sweater and pair of socks, grab the lap throw, cuddle up in front of the telly and snarf comfort food.

I've just discovered my new favorite comfort nosh, courtesy of culinary cutiepie Rachael Ray.

Because half the world's in the deep-freeze right now, I thought I'd share.

One bite and you'll fall in love. And don't expect to stop with one small bowl. (And don't get hung up if you can't find fresh sage or other such ingredients...I got away with using the plain old dried seasonings and they worked fine. Just experiment with the measuring amounts -- and don't over-salt, because the sausages pack quite a sodium punch.)

Spicy Sausage, Chicken and Bean Pot

Every Day with Rachael Ray
September 2007

FOUR SERVINGS (or more)

Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
3/4 pound bulk hot Italian sausage
3/4 pound Andouille sausage, cut on an angle into 1-inch lengths
1 1/2 pounds skinless, boneless chicken thighs (about 8), cubed
Salt and pepper
1 large onion, thinly sliced
3 to 4 ribs celery from the heart, thinly sliced
2 carrots, shredded
1 bay leaf
1 cup dry white wine
Two 15.5-ounce cans (white) cannellini beans
One 15.5-ounce can chicken broth
5 to 6 sprigs sage, leaves cut into thin strips and stems discarded
1/2 baguette
3 tablespoons butter, melted
Flat-leaf parsley, chopped (a generous handful)
3 to 4 sprigs thyme, leaves chopped and stems discarded

1. In a dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Crumble in the Italian sausage and brown lightly, about 3 minutes. Add the Andouille and cook until crisp at the edges, 2 to 3 minutes. Drain on a paper-towel-lined plate.

2. Season the chicken lightly with salt and pepper, add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side. Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7 to 8 minutes. Add the wine and simmer until nearly dry, about 5 minutes. Return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.

3. Preheat the broiler. Using a food processor, coarsely chop the baguette. Toss with the melted butter, parsley and thyme; season with salt and pepper. Scatter the bread over the sausage and chicken and broil until browned, 2 to 3 minutes. Serve from the pot, discarding the bay leaf.