Ingredients
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3 tablespoons olive oil
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1 pound boneless skinless chicken breast, cubed
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16 ounces andouille sausage, sliced
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1 medium white onion, diced
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4 medium celery ribs, sliced
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1 medium green bell pepper, diced
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1 medium jalapeño, minced
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4 cloves garlic, minced
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1 teaspoon cayenne pepper
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3 tablespoons all-purpose flour
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4 cups chicken broth
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2 (15-ounce) cans great northern beans, drained
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1/2 pound raw shrimp, peeled and deveined
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1/2 cup heavy cream
Instructions
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Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add cubed chicken and sliced andouille sausage. Cook 5–7 minutes until chicken is browned and cooked through.
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Add diced onion, sliced celery, diced bell pepper, and minced jalapeño. Cook 5 minutes until vegetables soften, stirring frequently.
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Stir in garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and flour. Cook 1–2 minutes while stirring constantly.
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Gradually pour in chicken broth while stirring. Add drained beans. Bring to a simmer, then reduce heat and cook 10 minutes.
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Stir in shrimp and heavy cream. Cook 2–3 minutes until shrimp turns pink and is fully cooked. Serve hot.
Notes
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Adjust spice levels by adding or reducing jalapeño and cayenne.
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For a dairy-free option, substitute heavy cream with coconut cream or plant-based cream.
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You can omit shrimp if freezing; add fresh shrimp when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes