Spicy Southern Chicken Pot (Print-Friendly Version)
# What You'll Need:
→ Main ingredients
01 -
3 tbsp cooking oil
02 -
1 lb diced chicken breast, no skin or bones
03 -
16 oz sliced andouille sausage
04 -
1 medium onion, chopped
05 -
4 medium celery stalks, cut thin
06 -
1 medium green pepper, chopped small
07 -
1 medium jalapeno, finely chopped
08 -
4 cloves garlic, finely chopped
09 -
2 tsp cumin powder
10 -
1 tsp smoky paprika
11 -
1 tsp spicy chili powder
12 -
1 tsp hot cayenne
13 -
3 tbsp plain flour
14 -
4 cups chicken stock
15 -
2 (15-oz) cans great northern beans, rinsed
16 -
1/2 lb clean, tail-free shrimp
17 -
1/2 cup thick cream
# Step-by-Step Directions:
01 -
Pour cooking oil into a big pot over medium-high heat. Toss in the diced chicken and sausage slices. Stir now and then until chicken looks golden and is fully cooked, roughly 5-7 minutes.
02 -
Throw chopped onion, celery slices, green pepper chunks, and tiny jalapeno bits into the pot. Keep stirring often for about 5 minutes until all veggies get soft.
03 -
Add chopped garlic, cumin powder, smoky paprika, chili powder, hot cayenne, and flour. Keep mixing non-stop for 1-2 minutes.
04 -
Slowly pour chicken stock while constantly mixing. Add the rinsed beans. Let everything bubble up, then turn down heat and cook for 10 minutes.
05 -
Mix in shrimp and thick cream. Let it cook 2-3 minutes more, until shrimp turns pink. Serve while it's hot.