Description
This hearty Cajun Chicken Chili combines tender chicken, spicy andouille sausage, and a flavorful blend of vegetables and spices. Simmered to perfection and enriched with creamy half and half, this comforting chili is perfect for a cozy weeknight meal or entertaining guests. Serve it over white rice and garnish with fresh parsley for a complete Cajun-inspired dish.
Ingredients
Scale
Base 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
Thickening & Broth
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
Protein & Beans
- 3 cups cooked chicken, chopped or shredded
- 2 (15 oz each) cans red beans or navy beans, rinsed and drained
Vegetables & Seasonings
- 1 (11 oz) can white corn, drained
- 2 (4 oz each) cans chopped green chilies
- 1 teaspoon cumin
- 2 tablespoons Cajun seasoning
Finishing Ingredients
- 1 cup half and half or heavy cream
- Kosher salt and freshly ground black pepper, to taste
Optional Garnish
- White rice, for serving
- Fresh parsley, chopped, for serving
Instructions
- Sauté vegetables and sausage: Heat oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, celery, and minced garlic, cooking until the vegetables are softened. Add the sliced andouille sausage and cook until it is lightly browned.
- Make the roux: Sprinkle all-purpose flour over the vegetable and sausage mixture. Stir constantly and cook for about 1 minute to form a roux that will help thicken the chili.
- Simmer the chili: Stir in the chicken broth, chopped or shredded 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 a simmer. Allow it to cook until the chili thickens, about 15 minutes.
- Add cream and season: Stir in the half and half or heavy cream to add creaminess to the chili. Season with kosher salt and freshly ground black pepper to taste. Continue cooking for 2 to 3 minutes to slightly reduce the cream and meld the flavors.
- Serve: Serve the Cajun Chicken Chili hot, optionally over white rice, and garnish with freshly chopped parsley for added freshness and color.
Notes
- You can substitute chicken broth with vegetable broth for a different flavor profile.
- For a spicier chili, add more Cajun seasoning or include some cayenne pepper.
- Using pre-cooked chicken saves time, but you can also cook raw chicken in advance or use rotisserie chicken.
- White rice is optional but pairs wonderfully to soak up the flavorful chili.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat gently.
