Cajun Chicken Chili (Printable Recipe Version)
Zesty white chili mixes beans, shrimp, andouille, and chicken in a creamy base for a warming, speedy dinner that packs lots of flavor.
# Ingredients You’ll Need:
→ Main
01 -
120 ml heavy cream
02 -
225 g raw shrimp, peeled, deveined, tails off
03 -
850 g canned great northern beans, rinsed and drained
04 -
950 ml chicken broth
05 -
3 tablespoons all-purpose flour
06 -
1 teaspoon cayenne pepper
07 -
1 teaspoon chili powder
08 -
1 teaspoon smoked paprika
09 -
2 teaspoons ground cumin
10 -
4 cloves garlic, finely chopped
11 -
1 medium jalapeño, finely chopped
12 -
1 medium green bell pepper, chopped
13 -
4 medium celery stalks, chopped
14 -
1 medium white onion, chopped
15 -
450 g andouille sausage, cut into rounds
16 -
450 g boneless skinless chicken breast, cut into pieces
17 -
45 ml olive oil
# Steps to Make It:
01 -
Drop in your shrimp and pour in the cream. Let everything cook a couple minutes until the shrimp just turn pink. That’s it—dig in while it’s hot.
02 -
Slowly add the broth while stirring so it doesn’t clump. Toss in those beans. Let things bubble for ten minutes, then turn the heat down so it just barely simmers.
03 -
Put garlic, all those spices, and the flour in. Keep mixing for a minute or so till it smells great and the flour soaks up the oil.
04 -
Throw in the onion, celery, bell pepper, and jalapeño. Keep it moving for five minutes or until everything looks soft.
05 -
Pour the olive oil into your big pot and get it hot over medium-high. Add chopped chicken and sausage slices. Stir every now and then till the chicken gets some color and cooks through—should take about 5 to 7 minutes.
# Extra Information:
01 -
Top your bowl with stuff like shredded cheese, a scoop of sour cream, jalapeño slices, avocado, cilantro, or a squeeze of lime to boost the flavor.