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This spiced-up Cajun White Chicken Chili takes your normal white chili to new heights with punchy Cajun seasonings that'll warm you right up. The mix of chicken, andouille sausage, and shrimp makes for a super filling meal that'll satisfy even big eaters, while giving you that true Louisiana kick we all crave.
I whipped this chili up during a stormy weekend when I wanted something cozy with extra zing. The second my family tried it, they called it our must-have cold-weather dish. It's now part of our go-to meals whenever we need comfort food that packs a punch.
Ingredients
- Chicken breast: Works as your main protein and soaks up all those amazing cajun tastes
- Andouille sausage: Adds true Louisiana flair and smoky richness
- Shrimp: Brings a gentle seafood touch that makes this chili stand out
- White beans: Add thickness and body without fighting against the other ingredients
- Jalapeño pepper: Gives fresh spiciness that works great with cajun flavors
- Heavy cream: Cuts through the heat while making everything extra rich
- Cajun spice blend: With cumin, paprika, chili powder and cayenne for that signature taste
- Celery, bell pepper, and onion: Make up the basic trio needed for real Cajun cooking
Step-by-Step Instructions
- Brown the Proteins:
- Warm up olive oil in a big pot over medium-high until it shimmers. Toss in your diced chicken and sliced andouille, letting them get nice and golden by giving them time between stirs. This browning sets up all your flavor, taking around 5-7 minutes until chicken's done cooking.
- Sauté the Trinity:
- Throw in your chopped onion, sliced celery, diced bell pepper, and chopped jalapeño with your meats. Cook while mixing often for about 5 minutes until they soften and start smelling good. The veggies should get a bit see-through but still have some bite to them.
- Build the Flavor Base:
- Mix in crushed garlic and your spices including cumin, smoked paprika, chili powder, and cayenne. Adding flour now will help thicken everything up. Cook for 1-2 minutes with constant stirring so nothing burns and to get rid of that raw flour taste while getting the most from your spices.
- Simmer the Chili:
- Slowly pour in chicken broth while stirring non-stop to avoid flour clumps. Add your drained white beans and let it come to a gentle bubble. Turn down the heat to keep it slowly simmering and cook for 10 minutes so flavors can mix together and the soup gets thicker.
- Finish with Seafood and Cream:
- Put in your raw shrimp and heavy cream, folding them in gently. Cook just until shrimp turns pink and cloudy, about 2-3 minutes. Don't overcook your shrimp or they'll get rubbery. The cream makes everything smooth while cooling down the spiciness.
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The andouille sausage really makes this dish special. I found out how amazing it was years back when playing around with Cajun dishes, and now it's my favorite thing for adding instant wow-factor to soups and stews. The smoky, slightly hot flavor goes through the whole pot, giving it that real Louisiana touch that makes everyone ask what your secret is.
Make It Ahead
This Cajun White Chicken Chili gets better the longer it sits as all the flavors mix together. You can cook everything except the shrimp and cream, then stick it in your fridge for up to two days. When you're ready to eat, just warm it up slowly, then throw in the shrimp and cream at the end. This works great if you're having people over or need quick meals during busy weeks.
Adjusting The Heat Level
What's great about this dish is you can make it as mild or spicy as you want. For a gentler version that still tastes authentic, use half the cayenne and take the seeds out of your jalapeño before chopping. If you want it super fiery to really show off Cajun heat, add a little more cayenne and try using spicy andouille instead of regular. Just remember the cream helps cool things down, so keep that in mind when adjusting.
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Serving Suggestions
Ladle this filling chili into deep bowls with lots of tasty toppings. Chopped avocado adds cool creaminess, while green onions bring some fresh zip. A spoonful of sour cream can tame the heat, and some broken tortilla chips or cornbread on the side gives you something crunchy. For an extra touch, sprinkle fresh Monterey Jack on top and watch it melt into your steamy chili.
Common Questions
- → What gives this stew its Southern character?
The mix of smoky andouille, Louisiana spice blend with paprika and heat from cayenne, plus Gulf-style shrimp creates that authentic Cajun taste.
- → Can I swap out the bean type?
Sure thing, try white cannellini or small navy beans instead of northern beans - they'll work just as well.
- → How can I tone down the heat?
Skip the cayenne and fresh jalapeño completely, and go for regular smoked sausage instead of spicy andouille.
- → Can I make this without dairy products?
Absolutely, just use coconut cream or your favorite plant-based creamer instead of heavy cream for that silky texture.
- → Is it okay to make this ahead of time?
You can cook everything except the shrimp and cream part, store it in the fridge, then add those final ingredients when warming it up so they stay fresh.