If you’re craving something cozy but with a kick, this Cajun White Chicken Chili Recipe is going to be your new favorite go-to. I absolutely love how it brings together tender chunks of chicken, smoky andouille sausage, and fresh shrimp in a creamy, spicy broth that’s bursting with flavor. It’s perfect for those nights when you want something comforting but exciting, without spending hours in the kitchen.
When I first tried this recipe, I was blown away by how the cajun spices and the blend of protein mix so harmoniously. The fact that it comes together in about 40 minutes means it’s a weeknight hero, but it’s so flavorful you’ll want to make it for guests too. Trust me, your family and friends will go crazy for this version of white chicken chili!
Why You’ll Love This Recipe
- Speedy and Simple: Ready in about 40 minutes, it’s a perfect weeknight meal when you want big flavors without the hassle.
- Layers of Flavor: The blend of andouille sausage, shrimp, and cajun spices brings a unique twist to traditional white chili.
- Creamy Comfort: The addition of heavy cream creates a luscious texture that balances the spicy kick just right.
- Crowd Pleaser: This recipe consistently gets rave reviews from my family and guests alike.
Ingredients You’ll Need
The ingredients in this Cajun White Chicken Chili Recipe work so well because they balance heat, smokiness, and creaminess all in one pot. When shopping, look for fresh shrimp and good-quality andouille sausage for the best results.
- Olive oil: This is your base for sautéing—helps everything develop those rich, browned flavors.
- Boneless skinless chicken breast: Cubed to cook quickly and absorb all the delicious spices.
- Andouille sausage: Adds a smoky, spicy depth that really defines the Cajun profile.
- White onion: Provides sweetness and a savory backbone to the chili.
- Celery ribs: For a subtle crunch and freshness amid the rich flavors.
- Green bell pepper: Brings a mild earthiness and color contrast.
- Jalapeño: For a hit of heat—you can adjust the amount based on your spice tolerance.
- Garlic: No Cajun dish feels complete without plenty of garlic for that pungent aroma.
- Ground cumin: Adds a warm, slightly smoky flavor layer.
- Smoked paprika: Enhances the smoky notes without overpowering the dish.
- Chili powder: The heart of the spice mix to give it that classic chili vibe.
- Cayenne pepper: Boosts the heat level—use less if you prefer mild.
- All-purpose flour: Helps thicken the chili to a perfect creamy consistency.
- Chicken broth: The flavorful liquid that ties it all together.
- Great northern beans: Adds protein, fiber, and that classic chili body.
- Raw shrimp: Added near the end to keep it tender and juicy.
- Heavy cream: Gives the chili its creamy, comforting finish.
Variations
One of the things I love about this Cajun White Chicken Chili Recipe is how easy it is to tweak to suit your tastes or dietary needs. Feel free to play around with it – it’s super forgiving!
- Swap the shrimp for extra chicken: When I want to simplify, I just double the chicken and skip the seafood, and it’s just as delicious.
- Make it vegetarian: I’ve subbed beans for the sausage and skipped the shrimp, adding some smoked tofu or mushrooms to keep that umami kick.
- Adjust the heat levels: If you like it milder, I reduce or omit the cayenne and jalapeño and it still feels vibrant.
- Use different beans: Pinto or cannellini beans work great if you want to switch things up, both add a creamy texture.
How to Make Cajun White Chicken Chili Recipe
Step 1: Brown the Chicken and Andouille
Heat the olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage, stirring occasionally to brown evenly. You want a nice golden color on the chicken — that’s where so much flavor develops — and it should be cooked through in about 5 to 7 minutes. Don’t overcrowd the pan; if needed, brown in batches.
Step 2: Soften the Vegetables
Add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cook, stirring frequently, until the veggies soften and start to sweeten, approximately 5 minutes. Don’t rush this step — sautéing the veggies brings out their natural sugars and mellows the heat from the jalapeño.
Step 3: Stir in Spices and Flour
Mix in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook this for about 1 to 2 minutes, stirring constantly. This step toasts the spices and cooks out the raw flour taste. You should smell the spices awaken the pot.
Step 4: Add Broth and Beans, Simmer
Gradually pour in the chicken broth while stirring to avoid lumps, then add the drained great northern beans. Bring everything to a simmer, then reduce the heat and let it cook gently for 10 minutes. This melds the flavors and thickens the chili nicely.
Step 5: Finish with Shrimp and Cream
Stir in the raw shrimp and heavy cream, cooking for an additional 2 to 3 minutes until the shrimp turn pink and are opaque throughout. Be careful not to overcook the shrimp — they go from tender to rubbery quickly. Taste and adjust seasoning if you want more heat or salt.
Pro Tips for Making Cajun White Chicken Chili Recipe
- Don’t Skip Browning: Properly browning the chicken and sausage builds layers of flavor that really elevate the chili.
- Toast Your Spices: Cooking the spices with the flour awakens their aroma and prevents a raw flour taste in your chili.
- Mind the Shrimp Timing: Add shrimp last and just cook until pink to keep them tender and juicy, not rubbery.
- Adjust Spice Levels Gradually: It’s easy to add more cayenne or jalapeño later, but you can’t take heat out once it’s cooked in.
How to Serve Cajun White Chicken Chili Recipe
Garnishes
Personally, I love topping this chili with a handful of chopped fresh cilantro and sliced green onions for a fresh pop. A dollop of sour cream or a sprinkle of shredded sharp cheddar cheese always feels like the perfect creamy counterbalance to the spices. For some extra crunch, I add crushed tortilla chips right before serving.
Side Dishes
This chili pairs beautifully with a warm cornbread or crusty French bread to soak up every last drop. Sometimes I like to serve it alongside a simple green salad dressed with a tangy vinaigrette to lighten things up a bit.
Creative Ways to Present
For a fun twist at parties or game days, I’ve served this chili in little bread bowls, which everyone loves. Another idea I’ve tried is topping it with avocado slices and a squeeze of lime, turning the bowl into a vibrant celebration of Cajun flavors.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the chili cool completely before transferring it to an airtight container. Stored in the fridge, it keeps well for up to 3 days. The flavors actually seem to deepen overnight, so leftovers often taste better the next day.
Freezing
I’ve frozen this chili several times without losing any flavor or texture. Just make sure to cool it fully, portion into freezer-safe containers, and freeze for up to 3 months. I recommend leaving out the heavy cream if you plan on freezing, or add it fresh when reheating for best creaminess.
Reheating
To reheat, I gently warm it on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it feels too thick, adding a splash of chicken broth or water helps restore the perfect chili consistency. If you left out the cream before freezing, stir in fresh heavy cream just before serving.
FAQs
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Can I use different types of sausage in this Cajun White Chicken Chili Recipe?
Absolutely! While andouille sausage is traditional for its smoky and spicy flavor, you can substitute with chorizo, kielbasa, or even a milder smoked sausage depending on what you like or have on hand. Just keep in mind the flavor profile will shift a bit.
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Is it okay to use canned shrimp instead of raw shrimp?
While raw shrimp adds the best texture and freshness, canned shrimp can be used in a pinch. Add canned shrimp towards the end just to warm through to avoid overcooking. However, fresh shrimp will give you a much better result.
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How can I make this recipe dairy-free?
Simply swap the heavy cream for full-fat coconut milk or a creamy dairy-free alternative. This keeps the chili rich and creamy without any dairy concerns.
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Can I make this chili in a slow cooker?
Yes! Brown the chicken and sausage first, then add all ingredients except the shrimp and heavy cream to the slow cooker. Cook on low for 6-8 hours. Add shrimp and cream in the last 15 minutes to avoid overcooking.
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What’s the best way to thicken this chili if it’s too thin?
If your chili feels watery, you can simmer it a little longer uncovered to reduce the liquid, or add a slurry of flour and water to thicken it up. Another trick is to mash some of the beans against the pot to naturally thicken the broth.
Final Thoughts
This Cajun White Chicken Chili Recipe quickly became one of my all-time kitchen favorites because it’s bursting with flavor, comes together easily, and always warms me up on any chilly evening. I hope you give it a try and see how the smoky, spicy, and creamy layers work their magic—just like I tell my friends over coffee. Once you make it, I bet it’ll be a staple in your meal rotation too!
Print
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 twist on traditional chili, combining tender chicken, spicy andouille sausage, and succulent shrimp in a creamy, spice-packed broth. Enhanced with aromatic vegetables and a blend of Cajun seasonings, this hearty chili is perfect for a satisfying meal that comes together in just 40 minutes.
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 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
Pantry Staples
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, drained
Dairy
- 1/2 cup heavy cream
Instructions
- Cook 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.
- Sauté 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.
- 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 combine and cook off the raw flour taste.
- Add Broth and Beans: Gradually pour in chicken broth while stirring to avoid lumps. Add drained great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 10 minutes to develop flavors.
- Finish with Shrimp and Cream: Stir in the raw shrimp and heavy cream. Cook for an additional 2–3 minutes until the shrimp turn pink and are fully cooked. Serve hot.
Notes
- This chili combines chicken, andouille sausage, and shrimp for a rich and spicy Cajun flavor.
- Smoking paprika and cayenne pepper add depth and heat; adjust the amount based on your spice preference.
- Use fresh ingredients and drained beans to avoid excess liquid in the chili.
- Cooking the flour with the spices helps to thicken the chili and coat the ingredients evenly.
- Serve with optional toppings such as shredded cheese, sour cream, or chopped cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 1 g
- Sodium: 1031 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 104 mg
