Cajun White Chicken Chili Recipe

If you are craving something heartwarming with a spicy kick, this Cajun White Chicken Chili is an absolute game-changer. Combining tender chicken, smoky andouille sausage, and a medley of vibrant veggies with hearty beans and succulent shrimp, this chili is a rich and creamy stew bursting with flavor. It’s the perfect blend of zesty Cajun spices and comforting creaminess that will make you want seconds, thirds, and maybe even a whole pot to yourself. Whether you’re cooking for a cozy night in or feeding a crowd, this chili brings all the warmth and excitement of Southern cuisine right to your table.

Ingredients You’ll Need

This recipe calls for simple but vibrant ingredients that work harmoniously to build its signature flavor and texture. Each element, from the spicy andouille sausage to the creamy finish of heavy cream, plays a crucial role in crafting the perfect bowl of Cajun White Chicken Chili.

• 3 tablespoons olive oil: A good foundation that helps brown the protein and sauté the veggies with rich flavor.
• 1 pound boneless skinless chicken breast, cubed: Tender, lean protein that soaks up the spices beautifully.
• 16 ounces andouille sausage, sliced: Adds a smoky, spicy punch that defines the chili’s Cajun character.
• 1 medium white onion, diced: Offers sweetness and depth once softened.
• 4 medium celery ribs, sliced: Brings crispness and subtle earthiness.
• 1 medium green bell pepper, diced: Lends a fresh, slightly sweet crunch with vibrant color.
• 1 medium jalapeño, minced: Delivers just the right amount of heat.
• 4 cloves garlic, minced: Infuses aromatic warmth and complexity.
• 2 teaspoons ground cumin: Essential for the earthy, smoky undertone.
• 1 teaspoon smoked paprika: Enhances the smoky flavor with a subtle sweetness.
• 1 teaspoon chili powder: Brings a layered spice complexity.
• 1 teaspoon cayenne pepper: Provides the bold heat characteristic of Cajun dishes.
• 3 tablespoons all-purpose flour: Helps thicken the chili, giving it a luscious texture.
• 4 cups chicken broth: The flavorful liquid base that ties everything together.
• 2 (15 ounce) cans great northern beans, drained: Adds creaminess and satisfying heartiness.
• 1/2 pound raw shrimp, peeled, deveined, tails removed: Offers a delicate sweetness and seafood touch that contrasts beautifully with the smoky sausage.
• 1/2 cup heavy cream: Finishes the chili with a rich, velvety smoothness.

How to Make Cajun White Chicken Chili

Step 1: Brown the Chicken and Sausage

Start by heating the olive oil in a large pot over medium-high heat. Toss in the cubed chicken and sliced andouille sausage and let them get a nice golden brown color. This step is key because it locks in flavor and sets the stage for the chili’s depth. Stir occasionally for about 5 to 7 minutes until the chicken is cooked through and the sausage has released its smoky oils.

Step 2: Sauté the Vegetables

Next, add the diced onion, sliced celery, diced green bell pepper, and minced jalapeño straight into the pot. These veggies soften and meld with the sausage’s smoky richness, creating a vibrant and aromatic base. Cook everything for around 5 minutes, stirring steadily until the veggies are tender and the kitchen smells irresistible.

Step 3: Spice It Up and Thicken

Now it’s time to bring in the spices—4 cloves garlic, cumin, smoked paprika, chili powder, and cayenne pepper. Stir these into the pot along with the all-purpose flour. Keep stirring constantly for 1 to 2 minutes to toast the flour and spices gently. This step enhances their flavors and helps thicken the chili as it simmers.

Step 4: Add Broth and Beans

Gradually pour in the chicken broth while stirring to avoid lumps. Then add the drained great northern beans. Bring the whole mixture to a gentle simmer, allowing it to cook for 10 minutes. This resting time lets the flavors marry beautifully and the broth thicken slightly.

Step 5: Finish with Shrimp and Cream

Finally, stir in the raw shrimp and heavy cream. The shrimp cook quickly and add a sweet, delicate contrast to the spicy, smoky chili. After 2 to 3 minutes, when the shrimp are pink and firm, your Cajun White Chicken Chili is ready to serve piping hot.

How to Serve Cajun White Chicken Chili

Garnishes

Garnishes elevate your chili experience to a whole new level. Consider topping your bowl with chopped fresh cilantro for brightness, a dollop of sour cream to cool down the heat, shredded sharp cheddar for richness, or sliced green onions to add some crisp freshness. Each garnish adds a layer of texture and flavor that complements the chili beautifully.

Side Dishes

Pairing your Cajun White Chicken Chili with the right sides makes for an unforgettable meal. Crusty cornbread or warm buttermilk biscuits are excellent for soaking up every last drop. A simple green salad with a tangy vinaigrette provides a refreshing counterbalance, and some tortilla chips are perfect for dipping and crunching alongside.

Creative Ways to Present

Why not serve this chili in mini white ramekins as an appetizer at your next gathering? For a fun twist, top it with crispy fried onions or a squeeze of fresh lime juice to brighten the flavors. You could also ladle it over steamed rice or even baked potatoes for a hearty, filling meal that everyone will love.

Make Ahead and Storage

Storing Leftovers

You can store leftover Cajun White Chicken Chili in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and deepen, making it even tastier the next day. Just give it a good stir before reheating.

Freezing

This chili freezes very well, which makes it perfect for batch cooking. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Make sure to leave some space at the top because the liquid will expand when frozen.

Reheating

To reheat, thaw the chili overnight in the fridge or use your microwave’s defrost function. Then warm it gently on the stovetop over medium-low heat until heated through, stirring occasionally. You may want to add a splash of broth or cream to refresh the creaminess if it has thickened too much.

FAQs

Can I use other types of sausage in Cajun White Chicken Chili?

Absolutely! Andouille sausage brings a signature smoky, spicy flavor, but if you can’t find it, kielbasa or chorizo make great substitutes. Just choose a sausage with plenty of seasoning to keep the chili flavorful.

Is this recipe very spicy?

The spice level is moderate and can be adjusted to your taste. If you prefer less heat, reduce or omit the jalapeño and cayenne pepper. For more kick, add extra jalapeño or a dash of hot sauce when serving.

Can I make this dish without shrimp?

Yes, you can skip the shrimp if you prefer a purely chicken and sausage chili. The shrimp adds a lovely seafood note, but the chili is delicious on its own without it as well.

Can I prepare Cajun White Chicken Chili in a slow cooker?

Definitely! Brown the chicken and sausage first, then add all ingredients except the cream and shrimp to the slow cooker. Cook on low for 6-8 hours. Add shrimp and cream in the last 15-20 minutes and cook until shrimp are done.

What can I use if I don’t have heavy cream?

You can substitute half-and-half or whole milk mixed with a little butter to mimic the richness of heavy cream. Coconut milk also works for a dairy-free option but will add a different flavor profile.

Final Thoughts

This dish truly feels like a warm hug in a bowl. I can’t recommend trying this Cajun White Chicken Chili enough, especially if you love bold flavors and a little Southern flair in your cooking. It’s simple to make, endlessly comforting, and perfect for any occasion where you want to impress your friends, family, or just treat yourself. So gather those ingredients, put on your favorite apron, and get ready to savor every spoonful!

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