Description
A creamy, hearty chili with chicken, andouille sausage, beans, and shrimp, infused with bold Cajun spices.
Ingredients
- 3 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 16 oz andouille sausage, sliced
- 1 medium white onion, finely chopped
- 4 celery stalks, thinly sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, minced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1/2 lb raw shrimp, peeled and deveined
- 1/2 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat. Cook chicken until lightly browned, then remove.
- In the same pot, cook sausage until browned. Remove and set aside.
- Add onion, celery, bell pepper, and jalapeño. Cook until softened, then add garlic.
- Stir in cumin, smoked paprika, chili powder, and cayenne. Add flour and cook briefly.
- Slowly pour in chicken stock, stirring to combine. Bring to a simmer.
- Return chicken and sausage to the pot, then add beans. Simmer for 15 minutes.
- Add shrimp and cook until pink and opaque, about 3–5 minutes.
- Stir in heavy cream and simmer briefly. Adjust seasoning and serve warm.
Notes
- Adjust cayenne for desired spice level.
- Add shrimp at the end to prevent overcooking.
- Chili thickens as it sits, so add broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes