It’s the rainy, lazy, napfest days of March. Weather like this makes me not want to do a darn thing. I guess I still need to get ready for work, though…
This will probably end up being my last soup/stew/chili recipe of the season. I doubt we make it close to freezing again, and there’s nothing worse than eating an extremely hot meal when it’s 102 degrees outside (yes, that is coming—sooner than you probably think). I had to make this recipe before the months-long break, though, because it sparked my curiosity.
I’m not a big chili lover. I won’t make it just to eat it myself. It really has to be an interesting chili recipe for me to get involved.
This is interesting.
No beef. No pork. No beans (never beans, in my opinion). Lots of tomatoes. Lots of spice.
And most importantly…two different meats: ground chicken & andouille sausage.
It’s like a thicker gumbo, with a lot more pizazz. A hot and spicy creole stew with a Texas vibe. A mish-mash of two regions of cooking. This is a chili I can get behind.
If you’re wanting something a little different in these waning days of winter, than this recipe is your guy. Creole seasoning and hot habanero Rotel make it really spicy, just like I like it. If you’re not into the hot & spicy chili, you can always use regular Rotel. The Creole seasoning isn’t too hot, so you should be fine with that.
Enjoy!
Cajun Chili
A spicy, hot chili with chicken & andouille sausage and plenty of flavor.
Ingredients
- 1 lb. andouille or smoked sausage, sliced
- 1 lb. ground chicken
- 2 TBS. olive oil
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1 clove garlic, minced
- 2 tsp. Creole seasoning
- salt & pepper
- 2 (14.5 oz) cans crushed tomatoes, undrained
- 1 (10 oz) can Hot habanero Rotel tomatoes
- 2 TBS. chili powder
- Sour cream & scallions, for topping
Directions
- Heat one tablespoon olive oil in a large pot. Add sausage and sear until browned on both sides, about 3 minutes per side. Remove sausage to a plate.
- Add remaining tablespoon oil and heat in same pot. Add green pepper and onion and saute until tender, about 3-4 minutes. Add ground chicken, Creole seasoning, garlic, salt and pepper and cook until chicken is no longer pink, about 5 minutes.
- Pour in crushed tomatoes, Rotel (undrained) and chili powder. Stir and bring to a boil. If too thick, add between 1/2 cup to 1 cup of water or chicken broth. Once boiling, reduce heat to a simmer and cover. Let simmer for 20-25 minutes.
- Add sausage back to pot during last 10 minutes of cooking time. Serve bowls of chili with sour cream and scallions.
Step-By-Step Instructions
Heat one tablespoon olive oil in a large pot. Add sausage and sear until browned on both sides, about 3 minutes per side. Remove sausage to a plate.
Add remaining tablespoon oil and heat in same pot. Add green pepper and onion and saute until tender, about 3-4 minutes.
Add ground chicken, garlic, Creole seasoning, salt and pepper and cook until chicken is no longer pink, about 5 minutes.
Pour in crushed tomatoes, Rotel (undrained) and chili powder. Stir and bring to a boil. If too thick, add between 1/2 cup to 1 cup of water or chicken broth. Once boiling, reduce heat to a simmer and cover. Let simmer for 20-25 minutes.
Add sausage back to pot during last 10 minutes of cooking time. Serve bowls of chili with sour cream and scallions.
leencuisine.com 
Thanks for sharing, can’t wait to try it!
I hope you do! Let me know if you like it 😊