Description
A creamy and hearty chili packed with chicken, andouille sausage, beans, and Cajun spices for a bold and comforting meal.
Ingredients
- 3 tbsp olive oil
- 1 lb boneless, skinless chicken breast, bite-sized pieces
- 16 oz andouille sausage, sliced
- 1 medium white onion, finely chopped
- 4 celery stalks, thinly sliced
- 1 green bell pepper, diced
- 1 jalapeño, minced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- 2 (15 oz) cans great northern beans, drained
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Cook sausage until browned, remove and set aside.
- Add chicken and cook until lightly browned, then remove.
- Sauté onion, celery, and bell pepper until softened.
- Stir in jalapeño, garlic, and spices; cook until fragrant.
- Add flour and stir for 1 minute.
- Slowly pour in chicken stock while stirring.
- Return chicken and sausage to the pot.
- Add beans and simmer 15–20 minutes.
- Stir in shrimp and heavy cream; cook until shrimp are done.
- Adjust seasoning and serve warm.
Notes
- Reduce cayenne for a milder version.
- Add extra broth if chili thickens too much.
- Fresh herbs like parsley can brighten the flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes