Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes.

Add the diced onion, sliced celery, diced green bell pepper, and minced jalapeno to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.

Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes, stirring constantly, until fragrant.

Gradually pour in the chicken broth while stirring to combine. Add the drained great northern beans. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.

Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, until the shrimp turn pink and are fully cooked. Serve hot, garnished as desired.