Cajun White Chicken Chili Recipe

Introduction

This Cajun White Chicken Chili is a flavorful twist on traditional chili, blending tender chicken, smoky sausage, and a touch of heat from jalapeno and cayenne. Creamy and hearty, it’s a perfect dish to warm you up on a chilly day.

Ingredients

• 3 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cubed
• 16 ounces andouille sausage, sliced
• 1 medium white onion, diced
• 4 medium celery ribs, sliced
• 1 medium green bell pepper, diced
• 1 medium jalapeno, minced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 (15 ounce) cans great northern beans, drained
• 1/2 pound raw shrimp, peeled, deveined, tails removed
• 1/2 cup heavy cream

Instructions

1. Step 1: Heat the olive oil in a large pot 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.
2. Step 2: 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.
3. Step 3: 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 to combine and cook off the raw flour taste.
4. Step 4: Gradually pour in the chicken broth while stirring. Add the drained great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes to develop flavor.
5. Step 5: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot.

Tips & Variations

• For extra richness, use homemade chicken broth or a mix of broth and water.
• Adjust the cayenne pepper to control the heat level to your preference.
• Substitute shrimp with cooked white beans or extra chicken if you prefer a meat-only chili.
• Serve with a squeeze of fresh lime and chopped cilantro for added brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The shrimp may become slightly firmer after reheating, so avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, you can substitute andouille with kielbasa, chorizo, or any smoked sausage you prefer. Each will add its own unique flavor.

Is it okay to freeze this chili?

This chili can be frozen, but the texture of the shrimp may change. For best results, freeze the chili before adding shrimp, then cook shrimp fresh when reheating.

Cajun White Chicken Chili Recipe

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★★★★★

5 from 104 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Cajun White Chicken Chili is a hearty and flavorful stew combining tender chicken, spicy andouille sausage, and succulent shrimp with a medley of fresh vegetables and creamy broth. Perfect for a warming meal, this dish features robust Cajun spices and rich textures that bring a perfect balance of heat and comfort.

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Ingredients

Scale 1x2x3x

Proteins

• 1 pound boneless skinless chicken breast, cubed
• 16 ounces andouille sausage, sliced
• 1/2 pound raw shrimp, peeled, deveined, tails removed

Vegetables

• 1 medium white onion, diced
• 4 medium celery ribs, sliced
• 1 medium green bell pepper, diced
• 1 medium jalapeno, minced
• 4 cloves garlic, minced

Seasonings & Spices

• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour

Liquids & Others

• 3 tablespoons olive oil
• 4 cups chicken broth
• 2 (15 ounce) cans great northern beans, drained
• 1/2 cup heavy cream

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Instructions

1. Cook sausage and chicken: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes.
2. Sauté vegetables: Add the diced white onion, sliced celery ribs, diced green bell pepper, and minced jalapeno to the pot. Cook for approximately 5 minutes, stirring frequently, until the vegetables are softened and fragrant.
3. Add seasonings: Stir in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and flour. Cook this mixture for 1 to 2 minutes, stirring constantly to toast the spices and incorporate the flour.
4. Add broth and beans and simmer: Gradually pour in the chicken broth while stirring to prevent lumps. Add the drained great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 10 minutes to meld the flavors.
5. Add shrimp and cream, then serve: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot for a comforting meal.

Notes

• Adjust cayenne pepper amount to manage the chili’s heat level.
• Use fresh or frozen shrimp, making sure they are fully thawed before cooking.
• For a thicker chili, simmer longer or add a slurry of flour and water.
• Garnish with chopped fresh cilantro or green onions for added freshness.
• Serve with crusty bread or tortilla chips for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Keywords: Cajun white chicken chili, white chili, andouille sausage chili, shrimp chili, spicy chicken chili, Cajun recipe