Creamy Seafood and Shrimp Chili

This creamy seafood and shrimp chili is a warm and indulgent meal perfect for cozy nights or impressing guests with a comforting twist on classic chili. Combining succulent shrimp, smoky sausage, tender potatoes, and sweet corn, every bite is rich with texture and flavor, all wrapped in a velvety creamy base with a hint of spice. The blend of coastal and Southern influences shines through, making this chili both hearty and elegant.

I first tried this recipe on a chilly evening and was amazed at how the creamy texture paired perfectly with the smoky heat. It quickly became a favorite in our house for weekend dinners and entertaining friends.

Ingredients

• Shrimp: peeled and deveined to ensure sweet, tender seafood that cooks quickly and stays juicy
• Andouille sausage: sliced for smoky and spicy depth that complements the creamy chili
• Red kidney beans: for fiber and a hearty texture that holds up well in the thick broth
• Corn kernels: bring little bursts of sweetness balancing the savory elements
• Diced tomatoes with green chiles: add bright acidity and gentle heat to enhance the spice profile
• Chopped bell peppers and onions: form a savory aromatics base essential for layering flavor
• Cubed Yukon gold potatoes: contribute creaminess and help naturally thicken the chili as they cook
• Minced garlic cloves: provide a punch of robust flavor that permeates the dish
• Cajun seasoning and paprika: combine to bring a signature Southern kick, so try to use fresh spices for best flavor
• Seafood or chicken broth: creates a flavorful liquid foundation that ties all ingredients together
• Heavy cream and cream cheese: melt into the chili for a luxuriously smooth texture
• Shredded Monterey Jack or cheddar cheese: enriches the creaminess and melts beautifully
• Olive oil and butter: are for sautéing and enriching flavors in the first steps
• Fresh parsley or cilantro: adds a bright, herbal finish that lightens the overall richness

Step-by-Step Instructions

Sauté Your Aromatics:

Heat olive oil and butter over medium heat in a large Dutch oven until shimmering. Add the chopped onions, bell peppers, and minced garlic. Cook gently, stirring often, for about 8 minutes until the vegetables are tender and the onions are translucent. This slow softening develops the savory base that flavors everything.

Brown the Sausage:

Add the sliced andouille sausage to the pot and cook, stirring occasionally, until pieces are browned and slightly crisp around the edges. Browning the sausage releases smoky oils that add depth and complexity to the chili.

Build the Base:

Stir in the diced tomatoes with green chiles, corn kernels, red kidney beans, cubed potatoes, Cajun seasoning, paprika, salt, and pepper. Mix thoroughly so all ingredients are evenly combined, allowing the spices and veggies to start melding.

Simmer to Perfection:

Pour in the seafood or chicken broth and bring the mixture to a gentle boil. Lower the heat to a simmer, cover with a lid, and cook for 20 to 25 minutes until the potatoes are tender when pierced with a fork. This slow simmer infuses the chili with flavor and thickens the broth naturally.

Creamy Dream:

Remove the lid and stir in the cream cheese until it melts smoothly into the chili. Follow with adding the heavy cream and shredded cheese. Stir gently just to combine, creating a luscious creamy base that coats every bite.

Add the Shrimp:

Gently fold in the peeled and deveined shrimp and simmer uncovered for 4 to 5 minutes until the shrimp turn pink and curl up nicely. Be careful not to overcook or the shrimp will become tough.

Garnish and Serve:

Ladle the chili into bowls and top with a dollop of sour cream, freshly chopped parsley or cilantro, and an extra sprinkle of cheese if desired. Serve with warm crusty bread or buttery cornbread to soak up the creamy goodness.

Bookmark

My favorite ingredient has to be the andouille sausage because it adds a smoky, spicy complexity that elevates the dish. I remember making this chili for a holiday gathering where the creamy textures and bold flavors made it an instant hit. It’s become our go-to for celebrations and quiet family dinners alike.

Storage Tips

Let the chili cool completely before storing to prevent condensation creating soggy textures. Transfer to airtight containers and keep refrigerated for up to three days. For longer storage, freeze in portions using freezer-safe containers and thaw in the fridge overnight before reheating. When reheating, add a splash of broth or cream to refresh the silky texture and stir gently over low heat to avoid scorching.

Ingredient Substitutions

You can swap shrimp for other seafood such as scallops, crab meat, or a firm white fish like cod which all work wonderfully with the creamy base. Instead of andouille sausage try turkey or chicken sausage for a lighter twist or omit sausage for a pescatarian variant. Heavy cream and cream cheese can be replaced by coconut milk and dairy-free cream cheese alternatives for a dairy-free or vegan version. Use canned white beans or black beans instead of kidney beans if preferred—just rinse well before adding.

Serving Suggestions

This chili is delicious on its own but paired with fresh cornbread or crusty garlic bread it becomes a hearty feast. Top with dollops of sour cream, extra shredded cheese, or fresh herbs for added complexity and brightness. Serve alongside a crisp green salad or steamed greens to balance the richness and add freshness.

Cultural and Historical Context

Chili itself has deep roots in Southern and Southwestern US cuisine, often featuring beef or pork. This version brings a coastal seafood twist marrying Southern seasoning with Gulf Coast seafood flavors. Incorporating creamy cheeses and potatoes nods to comfort food traditions while using andouille sausage draws inspiration from Cajun cooking. This blend creates a warm, inviting dish that celebrates regional flavors in a new way.

Pro Tips

Toast your Cajun seasoning briefly in the pot before adding liquids to intensify the flavor—learned the hard way not to skip this step! Add shrimp at the very end to prevent them from turning rubbery or tough. Use Yukon gold potatoes for a creamy texture that helps thicken the chili naturally without grinding or mashing.

Common Recipe Questions

→ Can I use other seafood besides shrimp?

Yes, scallops, crab meat, or firm white fish such as cod work wonderfully when substituted for shrimp, adding different textures and flavors.

→ Is this chili very spicy?

The spice level depends on the Cajun seasoning and diced tomatoes with green chiles. You can adjust these ingredients to suit your desired heat.

→ Can this dish be prepared ahead of time?

Absolutely. The flavors deepen when refrigerated overnight. Reheat gently and stir well before serving.

→ What are alternatives to cream cheese in this dish?

Mascarpone, a dollop of sour cream, or Greek yogurt can be used in place of cream cheese to maintain creaminess with slight variations in flavor.

→ How to avoid overcooking the shrimp?

Add shrimp towards the end of cooking and simmer just 4-5 minutes until pink and firm to maintain their texture and flavor.

→ Is there a dairy-free option?

Yes, substitute heavy cream with coconut milk and opt for dairy-free cheese alternatives or omit cheese altogether to keep it dairy-free.