9th Annual Chili Contest: Entry #4 - Cajun White Chicken Chili
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Serves: 8 servings (~1½ cups)
 
Ingredients
  • 3 Tbsp extra-virgin olive oil
  • 1 lb andouille sausage, sliced
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 onion, diced
  • 4 stalks celery, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, minced (ribs and seeds removed to control heat, if desired)
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  • 3 Tbsp all purpose flour
  • 4 cups chicken broth
  • 2 cans cannellini beans, drained and rinsed
  • ½ lb medium shrimp, peeled, deveined, and tails removed
  • ½ cup heavy cream
Instructions
  1. Pour olive oil into a large pot over medium high heat. Add sausage and cook until browned. Remove to plate with spotted spoon, reserving oil and drippings in pot.
  2. Add chicken to pot, cook until browned on all sides.
  3. Add in onion, celery, bell pepper, and jalapeno and saute 5 minutes until soft.
  4. Return sausage and any accumulated juices back to pot
  5. Stir in garlic, cumin, paprika, chili powder, cayenne pepper, and flour. Cook 1 minute.
  6. Pour in chicken broth and white beans and bring to a simmer. Simmer 10 minutes.
  7. Stir in shrimp and heavy cream and cook 2-3 minutes, until shrimp are cooked through.
Notes
Recipe from The Stay At Home Chef, submitted by Kathryn M.
Nutrition Information
Serving size: ~1½ cups Calories: 419 Fat: 20.9 Carbohydrates: 25.5 Sugar: 4.0 Sodium: 1,261 Fiber: 6.5 Protein: 32.4 Cholesterol: 109
Recipe by Prevention RD at https://preventionrd.com/2018/11/9th-annual-chili-contest-entry-4-cajun-white-chicken-chili/