Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 1 pound boneless skinless chicken breast (cubed) and 16 ounces andouille sausage (sliced). Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.

Add 1 medium white onion (diced), 4 medium celery ribs (sliced), 1 medium green bell pepper (diced), and 1 medium jalapeno (minced) to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.

Stir in 4 cloves minced garlic, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, and 3 tablespoons all-purpose flour. Cook for 1 to 2 minutes, stirring constantly.

Gradually pour in 4 cups chicken broth while stirring. Add 2 (15 ounce cans) great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes.

Stir in ½ pound raw shrimp and ½ cup heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked. Serve hot.