Creole White Chili

• 1 tablespoon olive oil
• 1 lb fresh shrimp
• 1 lb andouille sausage, finely diced
• 1/4 cup onion, chopped
• 1 cup chicken broth
• 1 (15 ounce) can green chilies, chopped
• 2 green onions, sliced
• 1 (15 ounce) can cannellini beans, undrained
• 1 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cilantro
• blackening seasoning
• 2 tablespoons butter

1. Mix spices (except blackening seasoning) together to make spice blend.
2. Heat oil in large saucepan over medium-high heat.
3. Render sausage in oil for 5-7 minutes.
4. Add onions; cook another 4-5 minutes.
5. Stir in broth, green chilies and spice blend; simmer 15 minutes.
6. In a small pan melt butter for saute. Heavily coat shrimp with blackening seasoning and saute in melted butter 2-3 minutes on each side.
7. Stir in beans and shrimp, reserving a few shrimp for garnish. Simmer 5 minutes.
8. Top with onions.
9. Garnish with Monterey Jack cheese and two blackened shrimp.

olive oil, fresh shrimp, andouille sausage, onion, chicken broth, green chilies, green onions, cannellini beans, garlic, ground red pepper, ground cumin, oregano, cilantro, blackening seasoning, butter

Taken from www.food.com/recipe/creole-white-chili-128057 (may not work)