Cooking Steps

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.
• Add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
• Stir in 4 cloves minced garlic, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, and 3 tablespoons all-purpose flour. Cook for 1 to 2 minutes, stirring constantly.
• Gradually pour in 4 cups chicken broth while stirring. Add 2 (15 ounce) cans great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes.
• Stir in ½ pound raw shrimp and ½ cup heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked. Serve hot.