Cajun White Chicken Chili

Cajun White Chicken Chili is like a big bowl of comfort with a spicy Cajun kick There is andouille sausage for smoky flavor sweet shrimp for a special touch and all the belly-filling heartiness you want from chili This recipe comes together in about forty minutes and will keep you going back for second helpings on cold nights or anytime you want to impress a crowd

The first time I served this on a weeknight the whole house smelled amazing and my family asked for leftovers for lunch It is now our go-to when we want a fun twist on chili but do not want to spend all day in the kitchen

Ingredients

• Olive oil: helps the chicken sausage and vegetables cook evenly and prevents sticking Always use fresh oil for the best flavor
• Boneless skinless chicken breast: bite-sized pieces ensure quick even cooking Choose firm fresh chicken for a tender bite
• Andouille sausage: brings authentic Cajun flavor Look for one with real smoke and a little spice
• White onion: sweet and aromatic helps balance the heat Use a firm onion with shiny skin
• Celery ribs: add crunch and round out the vegetable base Crisp celery is best
• Green bell pepper: brings in a fresh earthy note Choose peppers with bright unblemished skin
• Jalapeno: adds a spicy kick Seed and mince for even heat distribution
• Garlic: boosts the depth of flavor Go for firm heavy cloves
• Ground cumin: creates a warm chili base Use freshly ground if you can for extra aroma
• Smoked paprika: gives that smoky color and taste Spanish paprika works perfectly
• Chili powder: adds more heat and earthiness Check the label for quality pure chili powder
• Cayenne pepper: brings a punchy heat Adjust to your preference
• All-purpose flour: thickens the chili and creates a creamy texture Use fresh flour that is not clumpy
• Chicken broth: forms the soup base and melds flavors Choose low sodium for control over seasoning
• Great northern beans: creamy and mild the perfect white chili bean Rinse and drain before adding
• Raw shrimp: sweet seafood flavor a true white chili upgrade Choose peeled deveined shrimp for ease
• Heavy cream: stirs in at the end for extra richness Go for full-fat cream for luxurious texture

Step-by-Step Instructions

Brown the Chicken and Sausage:

Get your pot hot and add the olive oil Let the cubed chicken and sliced sausage cook over medium-high heat Stir and cook for about seven minutes until the chicken is golden on the edges and cooked through The sausage will become a little crisp which adds so much flavor

Sauté the Vegetables:

Add diced onion sliced celery diced bell pepper and minced jalapeno to the pot Stir everything frequently for five minutes until the veggies have softened and smell fragrant This builds a deeply savory foundation for the chili

Bloom the Spices:

Pour in the minced garlic cumin smoked paprika chili powder cayenne pepper and flour Stir everything around for a couple of minutes Gently toast the spices while stirring constantly so nothing burns This step unlocks extra richness and lets the flour disappear into the oil

Simmer with Broth and Beans:

Slowly pour in the chicken broth stirring as you go Then add the drained great northern beans Bring the mixture to a simmer and lower the heat Let the pot cook for about ten minutes for all the flavors to combine

Finish with Shrimp and Cream:

Drop in the shrimp and pour in the heavy cream Let everything cook another three minutes or until the shrimp turn pink and curl up Stir well Taste and serve steaming hot

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I always get excited for the shrimp in this chili It turns the pot into something restaurant worthy Every time I see my family fishing for the last bites of sausage and shrimp I know this recipe is a keeper It is the most requested chili for big Sunday game days

Storage Tips

Let the chili cool to room temperature before transferring to airtight containers Refrigerate for up to four days For longer storage freeze in portioned containers and thaw gently over low heat Do not leave at room temp for more than two hours to keep everything safe and tasty

Ingredient Substitutions

If you cannot find andouille sausage swap in another smoked sausage or spicy kielbasa For shrimp allergy use rotisserie chicken or more beans If you want less heat skip the cayenne and reduce the jalapeno Beans can be swapped with cannellini or navy beans

Serving Suggestions

Serve Cajun White Chicken Chili with a side of warm cornbread crusty French bread or even tortilla chips My family loves piling on toppings like sour cream shredded cheese fresh cilantro diced avocado and plenty of lime for brightness

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Cultural Context

White chicken chili is most often found in American Southwest cuisine This Cajun twist borrows the classic chili foundation but loads it up with Louisiana flavors like andouille sausage and fresh shrimp adding a bold southern flare that will keep everyone coming back for more

Recipe FAQs

→ What makes this chili Cajun-style?

Bold Cajun spices, andouille sausage, and the addition of shrimp give this chili its distinctive Louisiana-inspired flavor.

→ Can I adjust the spice level?

Absolutely! Use less cayenne or jalapeño for mild heat, or spice it up by keeping the amounts as listed.

→ Is shrimp necessary for this dish?

Shrimp adds depth and a seafood twist, but you may leave it out or substitute extra chicken for a chicken-only version.

→ What toppings pair well with this chili?

Toppings like sour cream, shredded cheese, avocado, jalapeños, and cilantro complement the creamy, spicy flavors beautifully.

→ Can I prepare this in advance?

Yes! This chili reheats well and flavors develop further after cooling, making it great for meal prep.