Cajun White Chicken Chili Recipe

I absolutely love this Cajun White Chicken Chili Recipe because it brings together the rich, bold flavors of Cajun cooking without the heaviness of your traditional chili. When I first tried it, I was amazed at how the andouille sausage and shrimp add layers of smoky spice and seafood sweetness that you don’t expect in a white chili. It’s a perfect weeknight dinner when you want something hearty yet fresh and a little out of the ordinary.

You’ll find that this recipe works wonderfully for cozy nights, family dinners, or even when you have guests over and want to impress without spending hours in the kitchen. Plus, it comes together in just around 40 minutes, so you won’t be stuck cooking forever. Give this Cajun White Chicken Chili Recipe a try, and I promise you’ll want to make it again and again.

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Ingredients You’ll Need

Each ingredient in this Cajun White Chicken Chili Recipe plays an important role, bringing textures and bold flavors that balance perfectly. From the spicy kick of the jalapeño to the creamy beans, every bite is layered and satisfying.

• Olive oil: Helps brown the chicken and sausage while adding a subtle fruity flavor.
• Boneless skinless chicken breast: Cubed for quick cooking and tender bite-sized pieces.
• Andouille sausage: Adds smoky spice and depth — vital for that Cajun flair.
• White onion: Gives a mild sweetness and body to the chili.
• Celery ribs: Adds crunch and freshness to the mix.
• Green bell pepper: Offers a slightly sweet balance to the heat.
• Jalapeño: Provides the right amount of heat — adjust to taste!
• Garlic cloves: Brings aromatic depth; don’t skimp here.
• Ground cumin: Warms the palate with earthiness.
• Smoked paprika: Adds that smoky undertone without overpowering.
• Chili powder: For classic chili warmth and complexity.
• Cayenne pepper: Really amps up the heat — use cautiously if you’re heat-sensitive.
• All-purpose flour: Thickens the chili into a luscious consistency.
• Chicken broth: Creates the flavorful base of your chili.
• Great northern beans: Creamy and mild, they add substance and soak up spices beautifully.
• Raw shrimp: Adds a delicate sweetness and a seafood twist.
• Heavy cream: Rounds everything out with richness and silky texture.

Variations

I love how versatile this Cajun White Chicken Chili Recipe is — over the years, I’ve played around with different proteins and spice levels to make it my own, and you can too! Don’t hesitate to tweak the heat, swap ingredients, or add your favorite veggies.

• Vegetarian version: I once replaced the chicken, sausage, and shrimp with extra beans and tofu for a meatless twist my cousin adored.
• Milder spice: If you’re not into heat, cut the jalapeño in half and skip the cayenne pepper — still delicious!
• Extra veggies: Try adding corn or diced tomatoes for a chunkier chili.
• Spicy seafood: Swap shrimp for crawfish tails during the summer for a southern Louisiana vibe.
• Slow cooker method: For hands-off cooking, combine everything except shrimp and cream in a slow cooker and cook on low 6-8 hours, then add shrimp and cream in the last 20 minutes.

How to Make Cajun White Chicken Chili Recipe

Step 1: Brown the Chicken and Andouille

Start by heating the olive oil in a large pot over medium-high heat. Once hot, add the cubed chicken and sliced andouille sausage. Stir occasionally and let everything brown nicely — this should take about 5 to 7 minutes. Don’t rush this step; I learned early on that well-browned sausage and chicken build the foundation for deeper flavor in the whole chili.

Step 2: Sauté the Vegetables

Next, toss in the diced onion, celery, bell pepper, and minced jalapeño. Cook everything together for about 5 minutes until the veggies soften and the onions turn translucent. Keep stirring frequently to avoid any sticking or burning — this part adds freshness and crunch underneath the creamy chili base.

Step 3: Build the Spice Mix and Flour Roux

Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and then sprinkle the all-purpose flour over everything. Cook this mixture for 1 to 2 minutes while stirring constantly; it’ll smell amazing as the spices bloom and the flour helps thicken the chili.

Step 4: Add Broth and Beans, Simmer

Gradually pour the chicken broth into the pot while stirring to avoid lumps. Once combined, add the drained great northern beans. Bring everything to a gentle simmer, then lower the heat and let it cook for about 10 minutes. This is where all these flavors start melding beautifully, and the chili thickens up nicely.

Step 5: Finish with Shrimp and Cream

Finally, stir in the raw shrimp and heavy cream. Cook just 2 to 3 minutes more until the shrimp turn pink and are cooked through. Be careful not to overcook shrimp — they get rubbery quickly, and we want tender, juicy bites here. And that’s it! Serve it hot and enjoy the comforting, spicy goodness.

How to Serve Cajun White Chicken Chili Recipe

Garnishes

I like to top this chili with a dollop of sour cream or Greek yogurt to cool down that heat, a sprinkle of shredded sharp cheddar or Monterey Jack cheese, and fresh chopped cilantro or green onions for brightness. Sometimes I add a squeeze of lime juice for a fresh, tangy twist—I recommend you try it!

Side Dishes

My go-to sides for this Cajun White Chicken Chili Recipe are warm corn muffins, crusty garlic bread, or a simple side salad with a tangy vinaigrette. The bread options are perfect for soaking up every last drop of chili.

Creative Ways to Present

Once, I served this chili in individual mini Dutch ovens at a dinner party, garnished with avocado slices and crispy bacon bits—it really impressed everyone! To make it kid-friendly or prettier for a gathering, you can serve it over rice or with toppings laid out buffet-style so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

I store any leftover Cajun White Chicken Chili in an airtight container in the fridge, and it usually lasts me 3 to 4 days. The flavors actually deepen overnight, so leftover chili is fantastic for reheated lunches or dinners.

Freezing

I’ve frozen this chili successfully by leaving out the shrimp and cream before freezing. When reheating, add fresh shrimp and cream to keep that fresh seafood flavor and creamy richness. Freezing with shrimp can change the texture, so I recommend this two-step approach.

Reheating

Reheat leftovers gently on the stove over low heat to avoid curdling the cream. Stir frequently and add a splash of broth if it feels too thick. If you froze the base chili without shrimp, add fresh shrimp and cream as it warms up for best results.

FAQs

Final Thoughts

This Cajun White Chicken Chili Recipe is truly one of my favorite weeknight meals because it’s packed with flavor, easy to make, and downright comforting. I love sharing it with friends who say, “This is different and delicious!” It’s a recipe you can come back to time and again, switching up the heat and ingredients to keep things interesting. I hope you enjoy making and eating it as much as I do — it’s like a warm hug in a bowl with a little southern sass.

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