Cajun White Chicken Chili Recipe
This hearty Cajun White Chicken Chili combines tender chunks of chicken, spicy andouille sausage, and succulent shrimp with a medley of vegetables and bold Cajun spices. Simmered with creamy northern beans and finished with a splash of heavy cream, this flavorful chili offers a perfect blend of spice and comfort, ideal for a satisfying meal any day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Scale
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
Pantry Items & Spices
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Cook sausage and chicken: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes.
- Sauté vegetables: Add diced white onion, sliced celery ribs, diced green bell pepper, and minced jalapeno to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables have softened.
- Add seasonings: Stir in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Continue cooking for 1 to 2 minutes, stirring constantly to combine the spices and flour evenly.
- Add broth and beans and simmer: 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 let it cook for 10 minutes to allow flavors to meld.
- Add shrimp and cream, then serve: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot.
Notes
- Adjust cayenne pepper to control the level of spiciness according to your preference.
- Ensure shrimp is peeled and deveined for best texture.
- The flour helps thicken the chili; stir well to prevent lumps.
- Serve with cornbread or over rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Cajun white chicken chili, spicy chicken chili, andouille sausage chili, shrimp chili, creamy chili, hearty chili recipe, Cajun comfort food
Find it online: https://victoriablair.com/cajun-white-chicken-chili-recipe/
