1 Tbsp. olive oil 1
lb. fresh shrimp, shelled and deveined
1 lb. andouille sausage, quartered
and chopped
1 c. chicken broth
1
onion, chopped
1 clove garlic, finely chopped
15 oz. chopped green
chilies
2 green onions, sliced
2 (15
oz.) cans cannellini beans, undrained
1 tsp. garlic powder
½ tsp.
Creole seasoning
1 tsp. ground cumin
½ tsp.
dried oregano
½ tsp. dried cilantro
sea
salt, to taste
fresh ground pepper, to taste
blackening
seasoning
2 Tbsp. butter
8 oz. Monterrey Jack Cheese
Mix spices, except blackening
seasoning, together to make spice blend; set aside. Heat oil in large saucepan
over medium heat. Render sausage in oil for 5-7 minutes. Add onions; cook
another 5 minutes. Add garlic; cook 2 more minutes. Stir frequently as sausage,
onions, and garlic cooks. Stir in broth, green chilies, green onions,
cannellini beans, and spice blend; simmer 15 minutes. In a pan, melt butter for
sauté. Lightly coat shrimp with blackening seasoning (more heavily coat if you
want it spicy). Sauté shrimp in melted butter 2-3 minutes on each side. Add
shrimp to chili mixture, and simmer for 5 minutes. Top with shredded Monterey
Jack cheese.
