Rich's Cajun Cassoulet

Serve this variation of a classic French dish as a hearty lunch entree.Serves 41/4 pound Bacon1 medium Onion, diced1 Green bell pepper, seeded and diced3 cloves Garlic, minced1 stalk Celery, diced2 1/2 cups Red beans (cooked or canned)1 Tablespoon Tomato paste2 cups Chicken broth1/2 pound Cooked pork and/or chicken (leftovers work well)1/2 pound Andouille (or smoked) sausage, sliced1 cup Breadcrumbs (tossed with 2 tablespoons melted butter)1 teaspoon Cajun seasoning blendRender the bacon in a heavy skillet. Remove the bacon pieces. Add the onion, bell pepper, garlic, and celery. Cook until just soft. Add the beans, tomato paste, bacon pieces and broth. Simmer for 15 minutes. Pre-heat the oven to 350. Lightly oil a medium casserole dish. Place the meat and sausage in the dish. Top with the bean mixture. Cover and bake for 30 minutes. Toss the breadcrumbs, butter, and Cajun seasonings together. Top the casserole with the mixture and bake uncovered for 20 minutes or until lightly browned.