Description
This Cajun Chicken Chili is a hearty and flavorful dish combining tender chicken, spicy andouille sausage, beans, and vegetables simmered together with Cajun seasonings and a touch of creamy half and half. Perfect for a comforting meal, it offers a delicious twist on traditional chili with a Southern kick.
Ingredients
Scale
Main Ingredients
- 2 tablespoons oil or butter
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 3 cups cooked chicken, chopped or shredded
- 2 (15 oz each) cans red beans or navy beans, rinsed and drained
- 1 (11 oz) can white corn, drained
- 2 (4 oz each) cans chopped green chilies
- 1 teaspoon cumin
- 2 tablespoons Cajun seasoning
- 1 cup half and half or heavy cream
- Kosher salt and freshly ground black pepper, to taste
For Serving (Optional)
- White rice
- Fresh parsley, chopped
Instructions
- Prepare the base vegetables and sausage: Heat oil or butter in a large pot or Dutch oven over medium heat. Add chopped onion, green bell pepper, celery, and minced garlic. Cook until the vegetables soften and become fragrant. Then add the sliced andouille sausage and cook until it is lightly browned, enhancing its smoky flavor.
- Add flour to thicken: Sprinkle the all-purpose flour over the sausage and vegetable mixture. Stir constantly and cook for about 1 minute to get rid of the raw flour taste and help thicken the chili later.
- Combine liquids and spices: Stir in the chicken broth, chopped cooked chicken, rinsed beans, drained white corn, chopped green chilies, cumin, and Cajun seasoning. Bring the mixture to a boil to meld the flavors, then reduce to a simmer and cook for about 15 minutes until the chili thickens to your desired consistency.
- Finish with cream and season: Stir in the half and half or heavy cream to add richness and creaminess to the chili. Season with kosher salt and freshly ground black pepper to taste. Let it cook for an additional 2 to 3 minutes to slightly reduce and incorporate the cream.
- Serve and garnish: Serve the Cajun Chicken Chili hot. Optionally, ladle it over white rice and garnish with chopped fresh parsley for a fresh touch and extra color.
Notes
- For a spicier chili, add additional Cajun seasoning or a dash of cayenne pepper.
- Use leftover cooked chicken or rotisserie chicken to save time.
- If you prefer a thicker chili, simmer a little longer or add an extra tablespoon of flour during step 2.
- Andouille sausage is key for authentic flavor, but you can substitute with smoked sausage if unavailable.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
