This white bean and crawfish chili has been a family and friend favorite for years. I have no idea who originated this white chili recipe, I just remember that it was passed around among our friends in the neighborhood and we all recreated it to suit the tastes and tolerance of our young children. It continues to evolve.
I recognize that not everyone has crawfish available almost year-round as we do in south Louisiana. Chicken breasts can be substituted to make a tasty cajun chili. Or, try it with shrimp and maybe some andouille sausage. As I stated, the cajun chili continues to evolve.
Soak the white beans, sauté some seasonings, and then cook the beans and seasonings in chicken broth. I like to use great northern white beans because I find that they are more flavorful and take on a creamier consistency. You may also choose to use canned beans if you don’t have time to soak the beans. I like to use chili powder, cumin and jalapeño peppers to spice up the chili. A handful of Monterey Jack cheese in the chili pot gives it a creamy and silky consistency.
The white bean and crawfish chili can be served as a full meal. You can serve it with rice if you like. Or, it is hearty enough to stand up on its own. A side salad and maybe some cornbread will complete the meal.
Garnish the chili with more cheese, a little sour cream, and some fresh chopped cilantro. Yum!
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