Cajun White Chicken Chili Recipe

Introduction

This Cajun White Chicken Chili is a flavorful twist on traditional chili, combining tender chicken, spicy andouille sausage, and succulent shrimp in a creamy, seasoned broth. It’s a comforting dish perfect for cozy dinners or entertaining guests with a touch of Southern flair.

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 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 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 the flour.
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 cook for 10 minutes to blend flavors.
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 hot.

Tips & Variations

• For a milder chili, reduce or omit the cayenne pepper and jalapeno.
• You can substitute the shrimp with crab or omit seafood for a chicken-and-andouille-only version.
• Add a squeeze of fresh lime juice just before serving for a bright finish.
• Serve with toppings like shredded cheese, chopped cilantro, or sliced avocado for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the cream. This chili can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned shrimp instead of raw shrimp?

It’s best to use raw shrimp for this recipe as they cook quickly and maintain texture. Canned shrimp are already cooked and may become tough or rubbery when heated further.

What can I substitute for andouille sausage?

If andouille sausage is unavailable, try using smoked sausage or kielbasa for a similar smoky flavor. For a milder option, use chicken sausage or omit it altogether.

Cajun White Chicken Chili Recipe

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4.5 from 64 reviews

This Cajun White Chicken Chili is a hearty and flavorful dish featuring tender chicken breast, spicy andouille sausage, shrimp, and a medley of vegetables simmered in a creamy, spiced broth with northern beans. Perfect for those who love a spicy twist on traditional chili, it combines Cajun seasonings like smoked paprika, cumin, and cayenne pepper to deliver a comforting meal with a rich texture and bold taste.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

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

Dry Ingredients & 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

Instructions

1. Brown the chicken and sausage: Heat 3 tablespoons 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 5–7 minutes.
2. Sauté the vegetables: Add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
3. Add spices and flour: 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 toast the spices and cook the flour.
4. Simmer the chili base: 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 gently for 10 minutes to blend the flavors.
5. Cook the shrimp and finish with cream: Stir in the raw shrimp and heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot for a creamy, spicy comfort dish.

Notes

• Adjust the cayenne pepper to control the heat level to your preference.
• For a thicker chili, simmer a bit longer before adding the shrimp.
• This chili can be served with toppings like shredded cheese, sour cream, or chopped cilantro.
• Leftovers store well in the refrigerator for up to 3 days.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Keywords: Cajun White Chicken Chili, chicken chili, andouille sausage recipe, spicy chili, shrimp chili, creamy chili soup