Creole White Chili Food

CAJUN WHITE CHILI

Steps:

• Pour olive oil into a large pot over medium high heat. Add in sausage and chicken and cook until browned.
• Add in onion, celery, bell pepper, and jalapeno and saute 5 minutes until soft.
• Stir in garlic, cumin, paprika, chili powder, cayenne pepper, and flour. Cook 1 minute.
• Pour in chicken broth and white beans and bring to a simmer. Simmer 10 minutes.
• Stir in shrimp and heavy cream and cook 2-3 minutes, until shrimp turn pink. Serve hot.

WHITE BEAN & TURKEY CREOLE CHILI

Steps:

• Brown the turkey meat in a large Stock Pot.
• Sauté garlic and all vegetables.
• Add the white beans.
• Add the Geaux Creole Dust.
• Add the Geaux Creole Seasoning.
• Bring to a boil. Simmer for 40 minutes.
• Garnish with parsley.

SPICY CREOLE CHILI

Steps:

• Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
• Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
• Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

CROCK POT WHITE CHICKEN CHILI

Steps:

• Place chicken in a 4 quart slow cooker.
• Top with beans and corn.
• In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
• Cover and cook on low for 8 to 10 hours.
• Before serving, stir gently to break up chicken, then stir in the sour cream.
• Serve topped with green onions and jack cheese, if desired.

EASY SHRIMP CREOLE

Steps:

• Fry bacon in a large skillet or Dutch oven (about 5 minutes). Use a slotted spoon to remove the cooked bacon, but leave the drippings in the pan.
• Add bell pepper, onion, celery and garlic to the skillet with the reserved drippings. Cook over medium-high heat, just until soft (about 3-4 minutes). Add tomatoes, chili sauce, Worcestershire sauce, salt, pepper and hot sauce. Reduce heat to low; simmer until thick, stirring occasionally (about 7-10 minutes). Add shrimp and cook just until pink (about 5 minutes). Serve over rice and garnish with cooked bacon and fresh parsley, if desired.

CREOLE WHITE CHILI

Steps:

• Mix spices (except blackening seasoning) together to make spice blend.
• Heat oil in large saucepan over medium-high heat.
• Render sausage in oil for 5-7 minutes.
• Add onions; cook another 4-5 minutes.
• Stir in broth, green chilies and spice blend; simmer 15 minutes.
• In a small pan melt butter for sauté. Heavily coat shrimp with blackening seasoning and sauté in melted butter 2-3 minutes on each side.
• Stir in beans and shrimp, reserving a few shrimp for garnish. Simmer 5 minutes.
• Top with onions.
• Garnish with Monterey Jack cheese and two blackened shrimp.