Description
A delightful blend of flavors bringing warmth and comfort, combining tender chicken, smoky sausage, and succulent shrimp in a creamy, spicy base.
Ingredients
Scale
- 450 grams boneless skinless chicken breast, cubed
- 455 grams andouille sausage, sliced
- 225 grams raw shrimp, peeled and deveined
- 1 medium white onion, diced
- 4 medium celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, minced
- 4 cloves garlic, minced
- 2 cans (425 grams each) great northern beans, drained
- 3 tablespoons olive oil
- 950 milliliters chicken broth
- 120 milliliters heavy cream
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chicken and andouille sausage, cooking for 5 to 7 minutes until chicken is browned and cooked through.
- Incorporate onion, celery, bell pepper, and jalapeño. Sauté for 5 minutes until vegetables soften.
- Mix in garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and flour. Stir for 1 to 2 minutes to release aromas.
- Gradually add chicken broth while stirring to deglaze pot. Stir in beans. Bring to a simmer and cook uncovered for 10 minutes.
- Add shrimp and pour in heavy cream. Simmer for 2 to 3 minutes until shrimp are pink and cooked through. Serve hot.
Notes
Store leftovers in the fridge for 3-4 days or freeze for up to three months. Reheat gently.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg