creole white chili

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
Recipe Type: Appetiser, Entree
Author: Stuart Reb Donald
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Serves: 6-8
  • 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
  1. Heat a large stock pot or Dutch oven to medium heat. Render the sausage until crispy then set aside.
  2. 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.
  3. Add the chicken stock and cannellini beans with liquid and lower to a simmer for 10 – 15 minutes.
  4. 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.
  5. 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.
  6. 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.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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