I’ve always called myself an honorary Cajun.
I never grew up there, only visited several times. I had family that lived there: in Monroe and Alexandria. I’ve been to New Orleans several times (it’s one of the best places on Earth).
I like to think I know a little bit about Cajun cooking. I know how to make a roux and know to make red beans and rice on Mondays. I’ve got a collection of Magnalite pots that make gumbo and gravies easy.
I like to experiment and do things differently with my Cajun food, though. I don’t like celery, so my “holy Trinity” is more like the “holy duo”. My jambalaya might make a real Cajun person blush. Cajun food isn’t meant to be strictly one way with no room for interpretation. Heck, Louisiana is a huge melting pot of different cuisines. People shouldn’t be so strict with their Cajun food.
I created this white chicken chili with a blend of Cajun foods in mind. It’s almost like a chicken and sausage gumbo and almost like red beans with andouille. Add on top of it a mix of regular white chicken chili and you’ve got yourself a unique chicken chili.
I really liked the blend of flavors with the chili powder and Cajun seasoning, then with the red beans and andouille. It creates this insanely flavorful chili that is in a category all its own.
Enjoy!
Cajun White Chicken Chili
A spicy,flavorful chicken chili with a Cajun twist.
Ingredients
Directions
- Heat oil in a large pot over medium high heat. Season chicken breast with 1 teaspoon of Cajun seasoning. Add chicken to oil and cook until browned on both sides but not cooked all the way through, about 4 minutes per side. Remove to a plate. When cooled, chop into bite-size pieces.
- Add sausage to pot and saute in remaining oil until browned on both sides, about 4-5 minutes. Remove to a plate. Add another tablespoon of oil if needed, then saute peppers and onions. Saute until cooked down and onions are lightly browned, about 7-8 minutes.
- Stir in flour and cook for about a minute (we are not making a roux!). Pour in chicken broth slowly. Stirring constantly, let mixture come to a simmer. Stir chicken and sausage back into the pot with all their juices.
- Stir in remaining Cajun seasoning, chili powder, garlic powder, and pepper. Add salt to taste. Cover and simmer on low heat for 15-20 minutes.
- Stir in corn and beans. Return to a simmer, cover, and cook for another 10 minutes.
- Remove pot from heat and stir in half-and-half. Some oil may rise to the top. Skim oil if needed.
- Serve chili topped with sliced green onions.
