Pin it
This Cajun White Chicken Chili transforms the traditional white chili into something extraordinary by infusing it with bold Cajun flavors that will warm you from the inside out. The combination of chicken, andouille sausage, and shrimp creates a protein-packed meal that satisfies even the heartiest appetites, all while delivering that signature Louisiana kick.
I first made this chili on a rainy Sunday when I was craving something comforting but with a twist. The moment my family tasted it, they declared it our new favorite cold-weather meal. Now it's in our regular rotation whenever we want comfort food with a kick.
Ingredients
- Chicken breast: Creates a lean protein base and absorbs all the wonderful cajun flavors
- Andouille sausage: Provides authentic Louisiana flavor and a wonderful smoky depth
- Shrimp: Adds a delicate seafood element that elevates this chili beyond the ordinary
- White beans: Offer creaminess and heartiness without overpowering the other flavors
- Jalapeño pepper: Brings fresh heat that complements the cajun spices beautifully
- Heavy cream: Softens the spice level while adding luxurious richness
- Cajun spice blend: Including cumin, paprika, chili powder and cayenne creates the signature flavor profile
- Celery, bell pepper, and onion: Form the holy trinity of Cajun cooking, essential for authentic taste
Step-by-Step Instructions
- Brown the Proteins:
- Heat olive oil in a large pot over medium-high heat until shimmering. Add cubed chicken and sliced andouille sausage, allowing them to develop a deep golden crust by not stirring too frequently. This initial browning creates the foundation of flavor for the entire dish, taking about 5 to 7 minutes until chicken is cooked through.
- Sauté the Trinity:
- Add diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot with the browned meats. Cook while stirring frequently for approximately 5 minutes until vegetables soften and begin to release their aromatic qualities. The vegetables should become slightly translucent but still maintain some texture.
- Build the Flavor Base:
- Stir in minced garlic and all the spices including ground cumin, smoked paprika, chili powder, and cayenne pepper. The addition of flour at this stage will help thicken the chili. Cook this mixture for 1 to 2 minutes while stirring constantly to prevent burning and to cook out the raw flour taste while blooming the spices to release their essential oils.
- Simmer the Chili:
- Gradually pour in chicken broth while continuously stirring to prevent lumps from forming with the flour. Add the drained white beans and bring everything to a gentle simmer. Reduce heat to maintain a slow bubble and cook for 10 minutes to allow flavors to meld and the broth to thicken slightly.
- Finish with Seafood and Cream:
- Add the raw shrimp and heavy cream, stirring gently to incorporate. Cook just until the shrimp turn pink and opaque, about 2 to 3 minutes. Be careful not to overcook the shrimp as they can become tough. The cream will create a silky texture while tempering the heat from the spices.
Pin it
The andouille sausage is truly the secret weapon in this recipe. I discovered its transformative power years ago when experimenting with Cajun cooking, and it's become my favorite ingredient for adding instant depth to soups and stews. The smoky, slightly spicy flavor permeates the entire dish, giving it that authentic Louisiana character that makes people ask for your recipe.
Make It Ahead
This Cajun White Chicken Chili actually improves with time as the flavors continue to develop and meld together. You can prepare the chili up to the point before adding the shrimp and cream, then refrigerate for up to two days. When ready to serve, slowly reheat the chili, then add the shrimp and cream to finish. This make ahead approach is perfect for entertaining or meal prep for busy weeks.
Adjusting The Heat Level
The beauty of this recipe is its adaptability to different spice preferences. For a milder version that still maintains authentic flavor, reduce the cayenne pepper by half and remove the jalapeño seeds before mincing. If you prefer a fiery chili that really showcases Cajun heat, add an extra half teaspoon of cayenne and consider using hot andouille sausage instead of regular. Remember that the cream helps temper the heat, so adjust accordingly.
Pin it
Serving Suggestions
Serve this hearty chili in deep bowls with a variety of toppings that complement its flavors. Diced avocado provides cooling creaminess, while sliced green onions add fresh sharpness. A dollop of sour cream further tempers the heat, and crushed tortilla chips or cornbread on the side add delightful texture. For an extra special touch, sprinkle some freshly grated Monterey Jack cheese on top and watch it melt into the steaming chili.
Frequently Asked Questions
- → What makes this chili Cajun-style?
The addition of andouille sausage, Cajun spices like smoked paprika and cayenne pepper, and shrimp gives this chili its Cajun flavor profile.
- → Can I use different beans?
Yes, you can substitute great northern beans with cannellini beans or navy beans for a similar texture.
- → How do I make this dish less spicy?
Reduce or omit the cayenne pepper and jalapeño, and use a mild sausage instead of andouille.
- → Is it possible to make this dairy-free?
Yes, replace heavy cream with a coconut cream or a non-dairy alternative to achieve a creamy texture.
- → Can I prepare this dish in advance?
You can cook the chili without adding the shrimp or cream, refrigerate it, and then add them when reheating for the freshest taste and texture.