Description
This Cajun White Chicken Chili is a flavorful, hearty stew combining tender chicken, spicy andouille sausage, shrimp, and creamy northern beans seasoned with bold Cajun spices. Perfect for a comforting meal with a spicy kick, it’s cooked on the stovetop to develop rich, deep flavors.
Ingredients
Scale
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 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
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
Liquids and Others
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Brown the meats: 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.
- 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 soften.
- Add spices and flour: Stir in 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.
- Add broth and beans: 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 let the flavors meld.
- Cook shrimp and finish chili: 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
- Use andouille sausage for authentic Cajun flavor; substitute with smoked sausage if unavailable.
- Adjust cayenne pepper to control chili heat according to your preference.
- For a thicker chili, allow to simmer longer or add an extra tablespoon of flour at step 3.
- This chili can be served with toppings like shredded cheese, sour cream, or chopped green onions.
- Leftovers store well in the fridge for up to 3 days and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun chicken chili, white chili, andouille sausage chili, creamy white chili, spicy chicken chili
