Description
A hearty and flavorful Cajun Chicken Chili packed with spicy and smoky andouille sausage, tender chicken, beans, and aromatic vegetables, simmered to perfection and finished with creamy half and half. Perfect for a comforting weeknight meal, served over white rice and garnished with fresh parsley.
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
Optional for Serving
- White rice
- Fresh parsley, chopped
Instructions
- Sauté vegetables and sausage: Heat oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened and fragrant. Add the sliced andouille sausage and cook until it is lightly browned, stirring occasionally.
- Make the roux: Sprinkle the all-purpose flour over the vegetable and sausage mixture. Cook while stirring constantly for about 1 minute to eliminate the raw flour taste and thicken the base.
- Simmer: Gradually stir in the chicken broth, followed by the cooked chicken, rinsed and drained beans, drained white corn, chopped green chilies, cumin, and Cajun seasoning. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Cook uncovered, stirring occasionally, until the chili thickens, about 15 minutes.
- Add cream: Stir in the half and half or heavy cream to add richness and smoothness to the chili. Season with kosher salt and freshly ground black pepper to taste. Continue cooking for 2 to 3 minutes to slightly reduce and incorporate the cream into the chili.
- Serve: Ladle the hot Cajun chicken chili into bowls. Optionally, serve over white rice and garnish with freshly chopped parsley for added freshness and color. Enjoy immediately.
Notes
- Use smoked andouille sausage for authentic Cajun flavor.
- If you prefer a thicker chili, simmer longer to reduce the liquid further.
- Adjust Cajun seasoning according to your preferred spice level.
- Leftovers can be refrigerated for up to 4 days and often taste better after the flavors meld.
- For a dairy-free option, substitute cream with coconut milk or omit entirely.
