In a large pot or Dutch oven over medium-high heat, brown the sliced sausage until it has a golden crust and has rendered some of its fat, about 5-7 minutes. This step builds the foundation of flavor for your chili. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pot—this will enhance the roux and add authentic Cajun depth.

Reduce heat to medium and add the butter to the pot with the remaining sausage fat. Once melted, whisk in the flour to create a paste and cook for 2 minutes, stirring constantly to eliminate the raw flour taste. The roux should smell toasty and fragrant—this is your thickening base and flavor foundation. I like to use Kerrygold butter here because its higher fat content creates a more flavorful, stable roux.

Slowly whisk in the chicken broth to avoid lumps, then gradually add the room-temperature half-and-half while stirring constantly. Increase heat to medium-high and bring to a gentle boil, stirring frequently, until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes. The gradual addition of the cold cream helps prevent the sauce from breaking and ensures a silky texture.

Reduce heat to medium and add all the Cajun seasonings: onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Stir well to distribute the spices evenly throughout the creamy base. Let this cook for 1 minute so the spices bloom and release their flavors into the sauce. I find that letting the seasonings cook briefly in the hot cream intensifies their flavor rather than just stirring them in cold.

Stir in the cooked sausage from Step 1, followed by the shredded chicken, drained and rinsed red beans, corn, and green chilies. Mix thoroughly to ensure all ingredients are evenly distributed and coated with the seasoned cream sauce. Simmer over medium heat for 10-12 minutes, stirring occasionally, to allow the flavors to meld and the chili to reach a gentle simmer without boiling hard.

Remove from heat and stir in the freshly shredded pepper jack cheese until completely melted and incorporated, about 1-2 minutes. The residual heat will melt the cheese smoothly without any risk of the cream breaking. Taste and adjust seasonings if needed, then ladle into bowls and serve immediately. I always use freshly shredded cheese rather than pre-shredded because it melts into a creamier sauce without the anti-caking agents.