Going Coastal Recipe: Creole White Chili
Gumbo is decidedly Cajun. Chili is decidedly Texican. This recipe draws a line between the two signature soups of the Third Coast then zig zags back and forth across it. White chili, made with cannellini beans and chicken, is supposed to be the dainty side of chili. This recipe kicks that notion in the nads. Perfect for tailgate parties or chilly fall nights.
|Creole White Chili||
- 1 pound smoked sausage, sliced
- 1/4 cup canola oil
- 1 yellow onion, diced
- 4 celery stalks, diced
- 2 bell peppers, diced
- 2 cloves garlic, crushed
- 2 quarts chicken stock
- 1 15 oz. can cannellini beans – with liquid
- 2 pounds Gulf shrimp, peeled and de-veined
- 2 TBL clarified butter
- 1/4 cup blackening seasoning
- 1 TBL cumin
- Salt & pepper to taste
- 1 pound Monterrey Jack cheese, shredded
- Heat a large stock pot or Dutch oven to medium heat. Render the sausage until crispy then set aside.
- In the pot, reserve the fat from the sausage and add enough canola oil coat the bottom a 1/4″ deep. Add the onions, celery and bell pepper then saute until translucent.
- Add the chicken stock and cannellini beans with liquid and lower to a simmer for 10 – 15 minutes.
- Heat a cast iron skillet over high heat (this should be done with very good ventilation because it’s going to smoke). In a large zip top bag add the shrimp and blackening seasoning then shake to completely coat the shrimp. Add the clarified butter and quickly blacken the shrimp in batches if necessary.
- Add the blackened shrimp to the chili stirring thoroughly. Blackening seasoning will come off the shrimp and flavor the chili with both spice and shrimp flavor.
- Turn off the heat, add cumin and half of cheese. Stir just until cheese has melted and more cheese if the chili is too thin. Use remaining cheese as a garnish.