Cajun Chili Chicken (Printable Version)

# What You'll Need:

→ Meats and Proteins

01 - 1 pound skinless, boneless chicken breasts or thighs
02 - 1 pound andouille sausage, cut into chunks or slices

→ Dairy

03 - 1/4 cup shredded cotija or parmesan, or whatever you like best
04 - 1 tablespoon butter
05 - 1/2 cup heavy cream, sour cream, or 4 ounces of cream cheese

→ Aromatics and Produce

06 - 2 green onions, sliced super thin, toss in if you want
07 - 1 tablespoon fresh lime juice, if that's your thing
08 - 2 tablespoons chopped parsley or cilantro, optional
09 - 4 garlic cloves, chopped up
10 - 1 jalapeno, diced small
11 - 1 cup bell pepper, diced
12 - 1 cup celery, dice it up
13 - 1 cup onion, diced

→ Seasonings & Pantry

14 - 1 teaspoon ground cumin
15 - Salt and pepper, add till you like the taste
16 - 2 teaspoons cajun seasoning, split
17 - 1 tablespoon oil

→ Canned and Jarred

18 - 1/2 cup jarred salsa verde
19 - 2 cans (14.5 ounces each) white beans, rinse and drain
20 - 4 cups chicken broth

# Steps to Follow:

01 - Add in chopped cilantro, squeeze in lime, and sprinkle on sliced green onion if you want. Taste it and bump up the salt and pepper if you need to.
02 - Drop in the sour cream and grated cheese. Stir till it's all smooth and everything looks creamy.
03 - Flip off the heat. Grab the chicken out, shred or cut it up, then put it right back in the pan.
04 - Dump in the broth, beans (don't forget to rinse), salsa verde, and bring the chicken and sausage back in. Turn up the heat so it boils, then let it gently bubble for about 15 minutes.
05 - Toss in the chopped garlic, the rest of your cajun spice, and cumin. Stir for about a minute till it smells awesome.
06 - Throw butter in the pan to melt. Add onion, celery, bell pepper, and diced jalapeno. Let 'em cook, stirring now and then, till they're soft—about 7 to 10 minutes.
07 - Sprinkle 1 teaspoon of cajun seasoning on the chicken. Pop it in the pan, let it cook till done and just golden, maybe 5-7 minutes, then set aside.
08 - Pour oil in a big saucepan and set it to medium. Put in the sausage and sizzle it 5-7 minutes till brown. Pull sausage and set aside for later.

# Additional Tips:

01 - You can use poblano, serrano, mild canned chilies, or skip the jalapeno if you don't want the heat.
02 - Diced avocado, fresh herbs, more cheese, or corn are all great to pile on top at the end.
03 - For a spicier kick, shake in some hot sauce when serving.
04 - Slow cooker tip: Cook aromatics as above (steps at the end) then toss everything up to salsa verde in your slow cooker. Leave on low 6-10 hours or high 2-4 hours, then finish with the last steps.

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