Cajun Chili Roux Based
Dive into a bowl of hearty, flavor-packed comfort with this Cajun Chili Roux Based recipe, a soulful blend of rich Cajun spices and classic chili staples that's perfect for warming up any occasion. The star of this dish is a deep, golden roux made from butter and flour, which sets the stage for layers of bold flavors. Loaded with juicy ground beef, smoky andouille sausage, tender kidney beans, and the holy trinity of Cajun cuisine—onion, bell pepper, and celery—this chili is simmered to perfection in a fragrant mix of tomatoes, chicken broth, and customizable heat from cayenne pepper. Infused with smoked paprika, cumin, oregano, and a generous dose of Cajun seasoning, every spoonful delivers a spicy, savory kick. Serve it piping hot with a sprinkle of fresh parsley or green onions, and pair it with crusty bread, cornbread, or fluffy rice for a satisfying meal that’s sure to become a household favorite. Perfect for game days, cold evenings, or when you’re craving a taste of the bayou, this recipe will leave you asking for seconds!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 8 ounces andouille sausage, sliced into rounds
- 14.5 ounces diced tomatoes, canned
- 8 ounces tomato sauce, canned
- 15 ounces kidney beans, canned, drained and rinsed
- 3 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 leaves bay leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 5-7 minutes, stirring constantly, until the roux turns a deep golden brown (similar to the color of peanut butter).
Add vegetable oil to the roux and stir to combine. Immediately add the diced onions, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Push the vegetables to one side of the pot and add the ground beef to the other side. Cook the beef over medium-high heat, breaking it apart with a wooden spoon, until browned and fully cooked, about 8 minutes. Stir everything together.
Add the sliced andouille sausage to the pot and cook for 2-3 minutes to release its flavor.
Stir in the canned diced tomatoes (with their juices), tomato sauce, kidney beans, and chicken broth. Mix until all ingredients are well combined.
Season with Cajun seasoning, smoked paprika, ground cumin, dried oregano, black pepper, and cayenne pepper (if using). Add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1-1.5 hours, stirring occasionally, allowing the flavors to meld and the chili to thicken.
Remove the bay leaves from the pot. Taste the chili and adjust seasoning as needed.
Serve the chili hot in bowls, garnished with fresh parsley and green onions if desired. Pair with crusty bread, cornbread, or rice for a complete meal.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 10189 mg | 443% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 33.6 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5861 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
