Dinner

Cajun White Chicken Chili Recipe

Name: Cajun White Chicken Chili Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 1 pound boneless skinless chicken breast, cubed; 16 ounces andouille sausage, sliced; 1/2 pound raw shrimp, peeled, deveined, tails removed; 1 medium white onion, diced; 4 medium celery ribs, sliced; 1 medium green bell pepper, diced; 1 medium jalapeño, 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; 3 tablespoons olive oil; 4 cups chicken broth; 2 (15 ounce) cans great northern beans, drained; 1/2 cup heavy cream

ByHarry Bern October 25, 2025October 25, 2025

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Introduction

This Cajun White Chicken Chili is a flavorful twist on traditional chili, combining tender chicken, spicy sausage, and shrimp with creamy beans and bold spices. Perfect for warming up chilly evenings, it’s hearty, comforting, and packed with Cajun flair.

A close-up of a wooden spoon holding a creamy, orange-colored soup with a rich, slightly oily texture. On the spoon, there are visible layers of ingredients like round slices of sausage with a reddish-brown color, light beige shrimp, small pale corn kernels, and chopped green vegetables scattered throughout. The soup base looks smooth with a mix of spices sprinkled on top, creating a speckled effect with black and red dots. The background shows more of the same creamy soup in a pot, with some chunks and herbs floating, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 jalapeño, 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

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.
Step 2: 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 begin to soften.
Step 3: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and flour. Cook for 1 to 2 minutes, stirring constantly, to toast the spices and cook the flour.
Step 4: Gradually pour in the chicken broth while stirring to avoid lumps. Add the drained great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes to allow flavors to meld.
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 a milder chili, reduce or omit the cayenne pepper and jalapeño.
Add chopped fresh cilantro or green onions as a fresh garnish before serving.
Substitute the shrimp with crawfish tails or additional sausage if preferred.
Use low-fat or half-and-half cream for a lighter version, though it will be less rich.

Storage

Store the chili in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can also freeze the chili for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up image of a creamy soup served in a white bowl, filled with several layers of ingredients. The base layer is a thick, light orange creamy broth speckled with black pepper. Floating on top are slices of browned sausage in dark reddish-brown tones, chunks of white shrimp with a slight orange tint, and pieces of green bell pepper. The texture of the soup looks rich and slightly chunky, with visible seasonings and small bits of vegetables throughout. A metal spoon is placed inside the bowl, digging into the soup from the upper left side. The white bowl rests on a white marbled surface, and there are whole green peppers blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can brown the chicken and sausage first, then transfer all ingredients except the shrimp and cream to a slow cooker. Cook on low for 4 to 6 hours. Add the shrimp and cream in the final 15 minutes of cooking to avoid overcooking the shrimp.

What can I serve with Cajun White Chicken Chili?

This chili pairs well with crusty bread, cornbread, or over a bed of rice. A side of simple greens or a fresh salad can balance the rich and spicy flavors.