Creamy Seafood Shrimp Chili (Printable Version)
# What You'll Need:
→ Seafood
01 -
300 g peeled and deveined shrimp
→ Meat
02 -
200 g andouille sausage, sliced
→ Vegetables and Legumes
03 -
400 g red kidney beans, drained and rinsed
04 -
150 g corn kernels
05 -
400 g diced tomatoes with green chiles
06 -
1 medium bell pepper, chopped
07 -
1 medium onion, chopped
08 -
300 g Yukon gold potatoes, cubed
09 -
3 garlic cloves, minced
10 -
15 g fresh parsley or cilantro, chopped
→ Dairy and Fats
11 -
200 ml heavy cream
12 -
100 g cream cheese
13 -
100 g shredded Monterey Jack or cheddar cheese
14 -
15 ml olive oil
15 -
15 g unsalted butter
→ Liquids
16 -
750 ml seafood or chicken broth
→ Spices and Seasonings
17 -
10 g Cajun seasoning
18 -
5 g paprika
19 -
Salt and black pepper to taste
# Step-by-Step Directions:
01 -
Heat olive oil and butter in a large Dutch oven over medium heat. Add chopped onions, bell peppers, and minced garlic. Sauté until softened and fragrant, about 5 minutes.
02 -
Add sliced andouille sausage to the pot. Cook until lightly crisp and browned around the edges, approximately 5 minutes.
03 -
Stir in diced tomatoes with green chiles, corn kernels, kidney beans, cubed potatoes, Cajun seasoning, paprika, salt, and pepper. Mix thoroughly to combine.
04 -
Pour in the broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are tender when pierced with a fork.
05 -
Stir in cream cheese until fully melted. Add heavy cream and shredded cheese, stirring gently until the mixture forms a smooth and creamy base.
06 -
Fold the shrimp into the pot and simmer for 4 to 5 minutes until they turn pink and are cooked through.
07 -
Ladle the chili into bowls. Garnish with sour cream, chopped fresh herbs, and extra shredded cheese if desired. Serve immediately with warm bread or cornbread.
# Helpful Notes:
01 -
To prevent shrimp from overcooking, add them at the end and cook just until pink and firm.