Louisiana Chicken and Shrimp Chili

Louisiana Chicken and Shrimp Chili is even better the next day.

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  • 4 boneless, skinless chicken breasts
  • 1 pound peeled and cooked shrimp
  • 1 large roasted red pepper
  • 1 pound bacon
  • 1/2 cup olive oil
  • 1 cup all-purpose flour (more if needed)
  • 2 1/2 quarts (10 cups) chicken broth
  • 2 red onions, diced
  • 2 cans black beans, rinsed
  • 2 cans diced green chiles
  • Chili powder, cumin, salt and pepper to taste


  1. Grill chicken breasts and dice into cubes. If shrimp are very large, dice them also.
  2. Drain liquid off pepper and dice.
  3. Dice bacon and fry it until very crisp in a large soup pot; do not burn it.
  4. Add the diced onions and cook until transparent. Take the bacon and onions from the pot with a slotted spoon and set aside.
  5. Make a roux by mixing the olive oil and bacon fat and adding flour a little at a time, whisking until the mixture is like wet sand.
  6. Whisk chicken broth into flour mixture and stir until smooth.
  7. Add remaining ingredients and simmer one half hour, stirring often.
  8. Season to taste.

Yield: 8 generous servings