Description
A delightful twist on classic chili with tender chicken, shrimp, smoky sausage, and a creamy broth, packed with flavor and perfect for gatherings.
Ingredients
Scale
- 450 grams boneless skinless chicken breast, cubed
- 455 grams andouille sausage, sliced
- 225 grams raw shrimp, peeled, deveined, tails removed
- 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 sausage, cooking for 5 to 7 minutes until browned.
- Add onion, celery, bell pepper, and jalapeño. Sauté for about 5 minutes until softened.
- Mix in garlic, cumin, smoked paprika, chili powder, cayenne pepper, and flour. Stir constantly for 1 to 2 minutes.
- Gradually pour in chicken broth, scraping up bits from the pot. Stir in drained beans and bring to a simmer. Cook uncovered for 10 minutes.
- Add shrimp and heavy cream. Simmer for 2 to 3 minutes until shrimp are pink and cooked through. Serve hot.
Notes
For extra depth of flavor, let the chicken and sausage brown properly. Adjust spice levels by modifying the cayenne and jalapeño to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg