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Cajun White Chicken Chili Recipe

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4 from 10 reviews

This flavorful Cajun White Chicken Chili is a hearty and spicy stew perfect for a warming meal. Combining tender chicken, smoky andouille sausage, shrimp, and creamy northern beans with a blend of Cajun spices, this chili offers a delicious twist on the classic. Simmered to perfection with fresh vegetables and finished with rich heavy cream, it's a satisfying dish that serves eight.

Ingredients

Meats

  • 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

Spices and Seasonings

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

Liquids and Others

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

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 fully cooked, about 5–7 minutes.
  2. Sauté vegetables: Add the diced onion, sliced celery ribs, diced green bell pepper, and minced jalapeno to the pot. Cook for approximately 5 minutes, stirring frequently, until the vegetables have softened.
  3. Add seasonings: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook the mixture for 1 to 2 minutes while 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 combine. Add the drained great northern beans. Bring the chili to a simmer, then reduce the heat and let it cook gently for 10 minutes to allow flavors to meld.
  5. Add shrimp and cream, then serve: 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.

Notes

  • You can adjust the cayenne pepper amount to make the chili milder or spicier according to your taste.
  • Using andouille sausage adds authentic Cajun flavor; if unavailable, substitute with smoked sausage.
  • Be sure not to overcook the shrimp to keep them tender.
  • For a thicker chili, let it simmer longer or add more flour at the seasoning step.
  • This chili freezes well, so consider making a double batch for later meals.

Find it online: https://dishcooks.com/cajun-white-chicken-chili-recipe/