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Cajun White Chicken Chili is a big, bold twist on classic white chili, mixing tender chicken, spicy andouille sausage, juicy shrimp, and Cajun spices into a creamy bean base for an incredible one-pot dinner. With just 40 minutes from prep to bowl, it is a knockout for quick weeknight cravings or game day feasts.
I whipped this up for a Mardi Gras party one year and it disappeared in a flash everyone raved about the smoky warmth and creamy finish so it quickly became a regular winter request.
Ingredients
- Olive oil: gives a rich base for browning the meats choose extra virgin for a rounder flavor
- Boneless skinless chicken breast: keeps things lean and soaks up the Cajun spice cubes cook up quickly and evenly
- Andouille sausage: brings deep smoky notes and signature Louisiana flair opt for a brand with plenty of spice but no dryness
- White onion: adds sweetness and body to the chili choose firm heavy onions
- Celery ribs: add crunch and a fresh herbal note pick stalks that snap crisply
- Green bell pepper: balances with bright flavor always look for shiny and heavy peppers
- Jalapeno: packs that just-right heat and fresh green flavor try to pick one with a glossy skin
- Garlic: essential for warming aroma and depth smash your cloves fresh
- Ground cumin: brings earthiness and a subtle smokiness fresh jars give best flavor
- Smoked paprika: layers in a woodsy campfire undertone choose Spanish smoked if you can
- Chili powder: gives backbone to all the spice and rounds the flavor
- Cayenne pepper: tips it spicy for a true Cajun effect
- All-purpose flour: helps thicken up the broth for a stew-like finish
- Chicken broth: ensures the chili is rich and savory use low sodium for seasoning control
- Great northern beans: are creamy and mild be sure to drain and rinse for best texture
- Raw shrimp: adds a sweet briny bite and a taste of New Orleans always peel and remove tails for easy eating
- Heavy cream: stirs in last for gentle richness and pulls everything together with a velvety touch
Step-by-Step Instructions
- Brown the Chicken and Sausage
- Heat olive oil in a large heavy pot over medium high Add cubed chicken and sliced andouille sausage Cook for five to seven minutes stirring occasionally until the chicken is browned and cooked through This is where a lot of the flavor gets its foundation so do not rush
- Soften the Vegetables
- Add diced onion chopped celery bell pepper and jalapeno Toss everything together and cook for about five minutes Stir frequently letting the vegetables soften and soak up any browned bits on the bottom
- Toast the Spices
- Add garlic cumin smoked paprika chili powder cayenne and flour Stir constantly for one to two minutes letting the spices sizzle and the flour coat everything This step makes the spices bloom and prevents grainy texture later
- Build the Chili Base
- Gradually pour in chicken broth while stirring so there are no lumps Add drained beans Give everything a good mix Bring the pot to a steady simmer then lower heat and let cook for ten minutes Gently mash some beans against the side of the pot to make it even creamier if you want
- Finish with Shrimp and Cream
- Stir in shrimp and heavy cream Cook another two to three minutes until the shrimp curl and turn pink Make sure the shrimp are fully cooked but not rubbery Chili is ready to serve piping hot
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My favorite part is always adding the shrimp at the end The smell fills the kitchen and reminds me of festive family dinners back home We always fight over who gets the last piece of andouille in their bowl
Storage tips
- Allow chili to cool fully before storing
- Store in airtight containers in the refrigerator for up to four days
- It freezes very well measure into single servings if you like quick lunches just thaw and reheat gently on the stove so the cream does not separate
Ingredient substitutions
- You can substitute turkey breast for chicken or use leftover rotisserie chicken for speed
- Regular breakfast sausage works great if you cannot find andouille just add a little extra smoked paprika
- Cannellini or navy beans are perfect if you do not have great northern
- Coconut milk makes a good non dairy swap for heavy cream especially if you want to keep it lactose free
Serving suggestions
- Serve with a scoop of steamed rice in the bowl for extra heartiness
- Toppings like sour cream avocado or extra cheese make it over the top
- A side of cornbread or crusty sourdough is incredible for mopping up the creamy broth
Cultural and historical context
This dish combines Cajun tradition with the comfort of American white chili It brings together Louisiana spices with familiar beans and cream The use of shrimp and andouille sausage nods to classic gumbo Cajun food is truly about festive sharing and bold flavors always meant for a crowd
Frequently Asked Questions About Recipes
- → What protein mix is best for this chili?
A combination of boneless chicken breast, andouille sausage, and shrimp adds robust flavors and variety in texture.
- → How spicy does this chili turn out?
The spiciness comes from jalapeño, cayenne, and chili powder. Adjust these to suit your preferred heat level.
- → What toppings work well with this dish?
Popular toppings include sour cream, shredded cheese, diced avocado, cilantro, lime juice, and sliced or pickled jalapeños.
- → Can I use different beans?
Yes, while great northern beans provide a creamy texture, you may substitute with cannellini or navy beans.
- → Is it possible to make this ahead of time?
This chili reheats well. Add the shrimp just before serving to prevent overcooking and preserve their tenderness.
- → What side dishes pair well?
Cornbread, rice, or a crisp green salad complement the hearty and bold flavors nicely.