Hearty Cajun White Chicken

This vibrant Cajun white chicken chili brings a bold and hearty flavor to your table, combining tender chicken, spicy andouille sausage, and delicate shrimp in a creamy, spice-laden broth. It’s a dish that fills the kitchen with irresistible aromas and warms you from the inside out on any chilly evening.

I first cooked this chili for a family gathering when I wanted something with a twist on traditional chili. It quickly became a staple for game nights and cozy weekend dinners.

Ingredients List

• Olive oil: for a smooth, flavorful base select extra virgin for best taste
• Boneless skinless chicken breast: provides lean protein cut into even cubes for thorough cooking
• Andouille sausage: brings authentic Cajun spiciness pick slices with a coarse grind
• White onion: adds a subtle sweetness choose firm onions without bruises
• Celery ribs: give a refreshing crunch pick bright green stalks free of blemishes
• Green bell pepper: offers color and a mild earthiness look for shiny, firm peppers
• Jalapeño peppers: provide heat adjust amount for desired spice level choose fresh with smooth skin
• Garlic cloves: are essential for depth select firm, plump bulbs
• Ground cumin: lends earthiness buy whole seeds and grind fresh if possible
• Smoked paprika: gives smoky warmth pick high-quality Spanish paprika if available
• Chili powder: rounds out the spice with mild heat check for fresh blends free of clumps
• Cayenne pepper: adds bold heat start with less and adjust to taste
• All-purpose flour: helps thicken the chili use unbleached for best results
• Chicken broth: forms the savory base choose low sodium to control salt level
• Great northern beans: add creamy texture and protein rinse thoroughly to remove canning liquid
• Raw shrimp: enhance richness and texture buy fresh or properly thawed frozen
• Heavy cream: smooths and enriches the chili use full fat for best flavor

Cooking Steps

Prepare The Protein:

Heat olive oil in a large pot over medium high heat until shimmering. Add cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until chicken is browned and cooked through, about 5 to 7 minutes. Browning the meats well builds flavor.

Sauté The Vegetables:

Add diced onion, sliced celery, chopped bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes while stirring frequently until vegetables soften and release their aroma.

Build The Spice Base:

Stir in 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 eliminate raw flour taste.

Add Broth And Beans:

Slowly pour in chicken broth while stirring to prevent lumps. Add drained great northern beans and bring to a gentle simmer. Reduce heat and let cook for 10 minutes to blend flavors and thicken the chili.

Finish With Shrimp And Cream:

Stir in raw shrimp and heavy cream. Cook for 2 to 3 minutes or until shrimp turn opaque and pink signaling they are done. Be careful not to overcook the shrimp to keep them tender.

This recipe brings back memories of lively family dinners where we would debate the perfect spice level. I especially love the way the shrimp adds a delicate seafood note, elevating this chili beyond the usual versions.

Best Storage Practices

Cool the chili completely before transferring to airtight containers. Store in the refrigerator for up to four days. The flavors actually deepen after a day. For longer storage, freeze in portioned containers for up to three months. Reheat gently on the stovetop adding extra broth if it thickens too much.

Ingredient Swaps

Turkey sausage can replace andouille sausage for a lighter version but reduce added spices slightly. Use diced cooked chicken thighs instead of breast for more richness and moistness. Swap heavy cream with coconut milk for a slight tropical twist and dairy-free alternative. White beans like cannellini or navy beans can be swapped in for great northern beans depending on what you have on hand.

Serving Pairings

Serve with warm cornbread or crusty French bread to soak up the chili. Top bowls with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream for added creaminess. Pair with a crisp green salad dressed with lime vinaigrette for a refreshing contrast.

This Cajun white chicken chili is a delightful fusion of bold flavors and comforting textures that make every spoonful memorable. I always find it perfect for sharing with those who appreciate a little spice and a lot of heart.

Frequently Asked Cooking Questions

→ Can I make this dish spicier?

Yes, increasing the amount of cayenne pepper or jalapeño will add more heat to the dish. Adjust gradually to suit your taste.

→ What can I substitute for andouille sausage?

Smoked sausage or chorizo can be used as alternatives to maintain the smoky, spicy flavor in the dish.

→ How do I thicken the chili?

Mashing some of the great northern beans before adding them helps thicken the stew naturally without altering the flavor.

→ Can I omit the shrimp?

Yes, the shrimp can be left out or replaced with extra chicken or sausage if preferred.

→ What sides pair well with this dish?

Crusty bread, cornbread, or steamed rice complement the flavors and help soak up the rich broth.

→ How do I store leftovers?

Cool the dish completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.