Cajun Kick Chili Recipe

Bonjour mes amis! We’re halfway through our Chili Cook-off Sundays together, and this week’s recipe takes its inspiration from one of our favorite cuisines with a kick of Southern spice... allons-y!

your best halloween ever, cajun kick chili recipe

Ingredients
  • 3 tbsp vegetable oil
  • 1 bunch chopped green onions
  • 2 chopped celery stalks
  • 1 green bell pepper
  • 2 tbsp tomato paste
  • ½ cup chili powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 2 tsp Cajun seasoning
  • 2 chicken breasts
  • 8 oz Andouille sausage
  • 1 16 oz package of shrimp
  • 1 8 oz package of red beans & rice
  • 3 14 oz cans of diced tomatoes
  • Salt
  • Pepper
  • Hot Sauce
Instructions
  1. Marinate the chicken breasts in olive oil and a tablespoon of cajun seasoning for a few hours. When you’re ready to cook the chili, start by pan frying the chicken breasts in a shallow pan until they reach an internal temperature of 165°F. Slice the chicken and set it aside.
  2. Cook the red beans and rice according to the directions on the package. Set aside once they’re finished.
  3. While the red beans and rice are simmering, prepare the other ingredients (slice the Andouille sausage, combine the spices in a separate bowl, etc).
  4. Heat the oil in a large pot over medium-high heat. Add the chopped scallions, celery, and bell pepper and stir until softened, about 8 to 12 minutes.
  5. Add the tomato paste, chili powder, cumin, coriander, oregano and Cajun seasoning. Stir to combine and cook for a minute or two.
  6. Add the chicken, 1 tsp of salt, ½ tsp of pepper, and 1 cup of water. Stir to combine and then add the Andouille sausage, red beans and rice, tomatoes, and ½ cup of water.
  7. Lower the heat and simmer until thickened, at least 35 to 45 minutes. About 5 to 10 minutes before serving, carefully stir in the shrimp.
  8. Season with salt and pepper, and any hot sauce you have handy for your desired level of kick. And, of course, laissez les bon temps rouler!

mise en place for a cajun inspired chili recipeThis will probably come as no surprise, but we love Cajun and Creole food! So when we were looking through chili recipes to feature on Chili Cook-off Sunday, one of the first ones we picked was a Cajun inspired chili. Admittedly, this recipe is very similar to jambalaya, but the blend of chili spices (particularly the chili powder) keeps that classic chili flavor in the dish. And while the recipe we were initially going off of included a few cans of kidney beans (as most chilis do), I decided to sub in some red beans and rice for added flavor and flair and the results were fantastic!

This recipe more than any of the other chilis we’re featuring involves managing a lot of ingredients, so take care to have your mise en place ahead of time (mise en place being a French term meaning to have all of your ingredients prepped before cooking, as well as the ingredients prepped using this process). From chopping the vegetables to cooking and slicing the meats, you’ll really be setting yourself up for success if you take the time to get each component ready before starting to cook the chili, particularly the "Holy Trinity" of Cajun cooking: onions, bell peppers, and celery.

Because once this chili starts to come together? Buckle up, chers! It comes together quickly and fills the kitchen with such vibrant spices, you’ll find yourself having a fais-do-do (or Cajun dance party!) around the stove before you know it! Just be sure to let this one simmer for awhile so that the spices can spend a good amount of time together in the pot and develop a full-bodied flavor. Bon appetit!

Looking to keep the Cajun theme going? Check out our Voodoo Mary cocktail recipe and pull up our New Orleans inspired Halloween playlist, Voodoo Queens ‘n Cajun Things, to keep the good times rolling this Halloween season!

🎃

cajun kick chili recipe, new orleans inspired chili

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