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Cajun White Chicken Chili
8 servings
| prepPeel and devein shrimp, remove tails | ||
| 3 tablespoons olive oil | Brown chicken & sausage | Add shrimp & cream, cook 2–3 min |
| 1 pound / 450 g boneless, skinless chicken breast, cubed | ||
| 16 oz / 450 g andouille sausage, sliced | ||
| 1 medium white onion, diced | Cook vegetables until soft | |
| 4 celery ribs, sliced | ||
| 1 green bell pepper, diced | ||
| 1 jalapeño, minced | ||
| 4 garlic cloves, minced | Toast spices & flour, 1–2 min | |
| 2 teaspoons ground cumin | ||
| 1 teaspoon smoked paprika | ||
| 1 teaspoon chili powder | ||
| 1 teaspoon cayenne pepper | ||
| 3 tablespoons / 24 g all-purpose flour | ||
| 4 cups / 960 ml chicken broth | Add broth & beans, simmer 10 min | |
| 2 (15 oz / 425 g) cans great northern beans, drained | ||
| 1/2 pound / 225 g raw shrimp, peeled, deveined, tails removed | ||
| 1/2 cup / 120 ml heavy cream | ||
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