I absolutely love this Cajun White Chicken Chili Recipe because it combines the cozy heartiness of a classic chili with the vibrant flavors of Cajun cuisine. It’s one of those dishes that’s perfect any time you want something comforting but also crave a bit of a spicy kick. When the weather starts to cool down or you’re just in need of a one-pot meal that feels like a warm hug, this chili hits the spot every single time.
When I first tried this recipe, what impressed me the most was how it layered flavors – from the smoky andouille sausage to the tender shrimp and the creamy texture from the heavy cream. You’ll find that it’s surprisingly easy to whip up, even on busy weeknights, and it’s great for leftovers too. Trust me, once you make this Cajun White Chicken Chili Recipe, you’ll want to keep it in your regular rotation.
Why You’ll Love This Recipe
- Bold, Layered Flavors: The combination of andouille sausage, spices, shrimp, and creamy broth gives you a mouthwatering depth you don’t always get with white chili.
- Simple One-Pot Meal: It’s quick to prepare and cooks all in one pot, making cleanup a breeze and weeknight cooking stress-free.
- Great For Feeding a Crowd: This recipe stretches to serve 8, so it’s perfect for family dinners or casual get-togethers where everyone wants something cozy and flavorful.
- Versatile and Customizable: You can adjust the heat, switch up proteins, or add your favorite garnishes to make it your own signature chili.
Ingredients You’ll Need
Each ingredient in this Cajun White Chicken Chili Recipe plays a key role in balancing smoky, spicy, creamy, and savory notes. When shopping, look for fresh veggies and quality andouille sausage for the best flavor impact.
- Olive oil: Provides the perfect base for sautéing and adds subtle richness.
- Boneless skinless chicken breast: Cubed for tender bites that soak up the spices.
- Andouille sausage: Adds that signature Cajun smoky heat and depth.
- White onion: Helps build a flavorful aromatic foundation.
- Celery ribs: Adds a slight crunch and freshness.
- Green bell pepper: Brings a mild sweetness that balances the heat.
- Jalapeño: Gives a nice dose of spice—adjust to your heat preference.
- Garlic cloves: Infuses the chili with savory warmth.
- Ground cumin: Earthy and warm, essential for chili flavor.
- Smoked paprika: Adds smoky depth without extra heat.
- Chili powder: Classic spice blend for that signature chili taste.
- Cayenne pepper: Cranks up the heat—use less or more depending on your spice love.
- All-purpose flour: Helps thicken the chili and create a creamy texture.
- Chicken broth: Creates a rich and flavorful base for the chili.
- Great northern beans: Adds heartiness and creaminess without overpowering.
- Raw shrimp: Added last for a sweet, tender seafood twist.
- Heavy cream: Brings velvety richness to balance the spices.
Variations
I like to keep things simple most of the time, but this Cajun White Chicken Chili Recipe is super flexible. Feel free to swap the shrimp for another protein or adjust the spice level to suit your crowd.
- Protein Swap: I once made it with just chicken and sausage—no shrimp—and it was still amazing and satisfying for those who prefer land-based meats.
- Heat Adjustment: If you’re not a heat lover, I dial back the jalapeño and cayenne pepper; for spice fans, double them and add hot sauce on the side.
- Dairy-Free Option: Swap heavy cream for coconut milk or omit entirely for dairy-free, keeping a creamy texture with extra broth and beans.
- Vegetable Boost: I sometimes add corn or diced tomatoes for extra texture and sweetness when I want to mix things up.
How to Make Cajun White Chicken Chili Recipe
Step 1: Brown the Chicken and Andouille
Start by heating the olive oil over medium-high heat in a large pot. Toss in the cubed chicken and sliced andouille sausage. Stir them occasionally until the chicken is nicely browned and cooked through, about 5 to 7 minutes. This step locks in flavor and creates a rich base for your chili—you’ll notice the aromas start building here, which is always a good sign!
Step 2: Sauté the Vegetables
Next up, add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to your pot. Cook everything together for about 5 minutes while stirring frequently. You want the veggies softened but not mushy—this gives your chili a nice textural contrast and boosts the natural sweetness that balances the spices.
Step 3: Build the Spice Base
Here’s where the magic happens. Stir in the minced garlic, cumin, smoked paprika, chili powder, cayenne pepper, and flour. Cook this mixture for 1 to 2 minutes while stirring like crazy to avoid lumps. This step wakes up the spices and thickens your chili base beautifully—don’t rush it!
Step 4: Add Broth and Beans, Then Simmer
Gradually pour in the chicken broth while stirring to keep things smooth. Add the drained great northern beans, and bring the whole pot to a gentle simmer. Lower your heat and let it cook for about 10 minutes. This simmer melds all those flavors together and lets the chili thicken naturally. You’ll want to keep an eye on it but no stirring frenzy here—patience pays off!
Step 5: Add Shrimp and Finish with Cream
Stir in the raw shrimp and heavy cream, then cook for another 2 to 3 minutes until the shrimp turn their pretty pink color and are fully cooked. It’s important not to overcook the shrimp—they should be tender and juicy, blending perfectly with the creamy, spicy broth. Serve your Cajun White Chicken Chili piping hot and watch everyone dive in!
Pro Tips for Making Cajun White Chicken Chili Recipe
- Brown the Proteins Well: Taking the time to sear chicken and sausage properly adds layers of flavor you won’t get if you rush through this step.
- Don’t Skip the Flour: It’s the secret to that luscious, creamy body without using a roux-heavy approach, so stir constantly to avoid clumps.
- Adjust Spice to Taste: Start on the milder side if you’re unsure; you can always add hot sauce or cayenne at the table for extra heat.
- Add Shrimp Last: They cook super fast, so add them near the end to keep them tender and avoid rubbery shrimp.
How to Serve Cajun White Chicken Chili Recipe
Garnishes
My family goes crazy for toppings! I love spooning on some sour cream to cool down the heat, followed by shredded sharp cheddar cheese. Fresh diced avocado adds creaminess, while chopped cilantro brings a fresh herbal pop. And if you like extra kick, sliced or pickled jalapeños with a squeeze of lime juice is a game changer.
Side Dishes
I usually serve this chili with warm, crusty bread or corn muffins for soaking up every last drop. A simple green salad on the side balances the richness, and sometimes I add a side of spicy roasted potatoes to carry the Cajun theme through the meal.
Creative Ways to Present
For special occasions, I like to serve this chili in individual bread bowls—everyone loves digging into their own edible bowl! Another fun way is layering it with cheese and tortilla chips for a chili dip at gatherings. You can even garnish with crispy fried onions for texture contrast when you want to impress your guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge and they keep beautifully for up to 3 days. The flavors actually deepen overnight, so leftovers often taste better the next day. I’ve found using glass containers helps keep the chili fresh and makes reheating a breeze.
Freezing
Freezing works well with this chili, but I recommend freezing it before adding the shrimp and cream, as they can change texture after thawing. When ready to eat, simply thaw overnight in the fridge and add those last ingredients fresh before reheating.
Reheating
To keep the shrimp tender and the cream silky, I reheat leftovers over low heat on the stovetop, stirring gently. If it thickens too much, adding a splash of chicken broth or water loosens the chili back up without losing any flavor.
FAQs
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Can I make this Cajun White Chicken Chili Recipe in a slow cooker?
Absolutely! You can brown the chicken and sausage first for best flavor, then add all ingredients except shrimp and cream to the slow cooker. Cook on low for 4-6 hours. Add shrimp and cream in the last 15-20 minutes to keep shrimp tender.
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What can I substitute for andouille sausage if I can’t find it?
Andouille sausage’s smoky and spicy profile is key, but you can substitute smoked kielbasa or chorizo for a similar effect. If you want milder flavor, use smoked turkey sausage or even regular smoked sausage and adjust seasonings accordingly.
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Is this Cajun White Chicken Chili Recipe very spicy?
It has a nice kick thanks to the jalapeño and cayenne pepper, but it’s not overwhelming. You can easily adjust the heat by reducing or skipping the cayenne and jalapeño to suit milder tastes, or add more for extra heat lovers.
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Can I use canned shrimp instead of raw shrimp?
It’s best to use raw shrimp because they cook quickly and add fresh flavor. Canned shrimp are pre-cooked and can become rubbery or mushy when reheated, so I recommend skipping canned shrimp for this recipe.
Final Thoughts
My family goes crazy for this Cajun White Chicken Chili Recipe because it’s the perfect balance of comfort and bold flavor. I love how the creamy broth and tender shrimp contrast beautifully with smoky sausage and just the right amount of spice. If you’re looking for a simple, satisfying dish that feels a bit special and is sure to please, give this recipe a try—you’ll be glad you did. Once you make it a couple of times, you’ll find your go-to adjustments and maybe even make it your signature dish for cozy nights!
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Cajun White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun White Chicken Chili is a flavorful and hearty stew featuring tender chicken, spicy andouille sausage, succulent shrimp, and creamy beans. Enhanced with Cajun spices and smoky paprika, it offers a balanced heat and rich texture perfect for a satisfying meal on chilly days.
Ingredients
Meat and Seafood
- 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 jalapeño, minced
- 4 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
Other Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce cans) great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Cook Chicken and Sausage: Heat 3 tablespoons of 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.
- Sauté Vegetables: Add the diced onion, sliced celery, diced green bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and aromatic.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes while stirring constantly to toast the spices and blend flavors.
- Pour in Broth and Beans: 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 heat and cook gently for 10 minutes to thicken and meld flavors.
- Finish with Shrimp and 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. Taste and adjust seasoning if needed. Serve hot with optional toppings.
Notes
- This chili makes a filling standalone meal but also pairs well with toppings such as sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, chopped cilantro, and a squeeze of fresh lime juice.
- Use andouille sausage for authentic Cajun flavor; turkey sausage can be a lighter substitute.
- If you prefer less heat, reduce or omit the cayenne pepper and jalapeño.
- Leftovers store well and can be refrigerated for 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 110mg
