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Cajun Shrimp and Andouille Chili
CajunBold

Cajun Shrimp and Andouille Chili

The Holy Trinity meets Gulf shrimp and smoky andouille sausage in this Cajun-inspired chili that moves fast and hits hard. Filé powder stirred in at the end is the authentic Louisiana touch.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Simply Recipes Editors · Simply Recipes ↗
⏱
45m
Cook Time
🥩
Shrimp
Protein
📍
Louisiana
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Inferno 🔥
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
400
calories
per serving
37g
Protein
19g
Fat
21g
Carbs
5g
Fiber
Sodium1077mg
Sugar5g
Estimates per serving (6 servings total) · Powered by Edamam
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Ingredients
1.5 lbs Gulf shrimp, peeled and deveinedAmazon ↗
12 oz andouille sausage, slicedAmazon ↗
1 onion, 2 celery stalks, 1 bell pepper (Cajun trinity)Amazon ↗
2 cans fire-roasted tomatoesAmazon ↗
1 can kidney beansAmazon ↗
3 tbsp Cajun seasoningAmazon ↗
1 tsp filé powderAmazon ↗
3 garlic clovesAmazon ↗
2 cups shrimp or chicken brothAmazon ↗
Hot sauce to finishAmazon ↗
Steps
1
Brown andouille slices in a heavy pot until caramelized and fat is rendered
2
Add Cajun trinity and cook 5 minutes until softened
3
Add garlic and Cajun seasoning, stir 1 minute
4
Pour in fire-roasted tomatoes and broth, bring to a boil
5
Add beans and simmer 20 minutes
6
Add shrimp in the last 5 minutes — cook just until pink
7
Stir in filé powder off the heat, add hot sauce and serve
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