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This soul-warming Cajun white chicken chili is the kind of recipe that brings a bold twist to comfort food nights. Combining tender chicken with spicy andouille sausage and sweet shrimp, this meal is deeply savory and packs a little heat from Cajun spices. It comes together quickly and makes a perfect centerpiece for gatherings or an easy weeknight feast that everyone remembers.
I first made this when I wanted to surprise my family with something special on a cold rainy night. It became an instant favorite we now make for game days and cozy Sundays.
Ingredients
- Olive oil: gives a rich base and helps brown the chicken for more flavor look for cold pressed if possible
- Boneless skinless chicken breast: a lean protein that soaks up Cajun spices buy fresh if you can for best texture
- Andouille sausage: provides smoky and spicy flavor choose one with a deep red color and natural casing for most authenticity
- White onion: adds background sweetness go for firm onions with dry skins
- Celery ribs: bring crunch and fresh flavor always choose firm bright stalks
- Green bell pepper: gives a subtle sweetness and color pick peppers that feel heavy for their size
- Jalapeno: offers a fresh heat use one with a glossy skin
- Minced garlic: deepens the flavor base find plump cloves that feel dense
- Ground cumin: layers in earthiness look for a fresh fragrant powder
- Smoked paprika: adds warmth and a subtle smoky depth choose Spanish varieties if possible
- Chili powder: brings chili flavor and subtle heat
- Cayenne pepper: gives a lively spicy kick adjust to taste
- All purpose flour: thickens the chili ensuring a creamy texture sift flour before using to prevent lumps
- Chicken broth: ties everything together with rich savory notes homemade or low sodium store bought is best
- Great northern beans: offer a creamy bite and build heartiness select canned beans with no added salt if possible
- Raw shrimp: brightens each bite with sweetness and brininess aim for plump peeled shrimp that smell of the sea
- Heavy cream: makes this ultra creamy and balances all the spices look for cream labeled as heavy or whipping
Step-by-Step Instructions
- Brown the Meats:
- Heat olive oil in a large pot over medium high heat. Add cubed chicken and sliced andouille sausage. Stir occasionally and cook until the chicken is browned on all sides and cooked through. This should take about five to seven minutes and creates a flavor packed foundation for the chili. Make sure to spread the meat out so it browns instead of steams.
- Build the Vegetable Base:
- Add diced onion sliced celery diced green bell pepper and minced jalapeno directly to the pot with the browned meats. Stir frequently and cook for about five minutes until the vegetables begin to soften. This mixture should look vibrant and start to smell savory.
- Toast Spices and Aromatics:
- Add minced garlic ground cumin smoked paprika chili powder cayenne pepper and all purpose flour. Stir constantly and let the mixture toast for one to two minutes. This releases aromatic oils from the spices and removes the raw taste from flour making the pot smell deeply inviting.
- Simmer with Broth and Beans:
- Slowly pour in chicken broth while stirring to prevent lumps from forming with the flour. Add the drained great northern beans. Bring everything to a gentle simmer then reduce the heat and let it cook for ten minutes so the flavors meld and the broth thickens.
- Stir in Shrimp and Cream:
- Add the peeled and deveined shrimp along with heavy cream. Stir gently and cook for an additional two to three minutes. The shrimp will cook quickly turning pink and tender. Your chili is ready to serve hot.
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Shrimp gives each bite a burst of sweetness that I absolutely love. It reminds me of summers spent on the Gulf Coast eating spicy seafood stew with my cousins and piling shrimp shells high at the table. Those simple moments made me fall in love with Cajun food.
How to Store Leftovers
This chili holds up beautifully in the fridge for up to three days. Let it cool to room temperature before placing in airtight containers and store in the fridge. Reheat gently over low heat on the stove or use the microwave if you are pressed for time. If you plan to freeze leave out the shrimp and cream until you are ready to serve for best texture.
Easy Substitutions
If you cannot find andouille sausage, a good smoked kielbasa or spicy Italian sausage works well. You can swap great northern beans for cannellini beans or navy beans. If you want to skip the shrimp, add extra chicken or use rotisserie for simplicity. For a dairy free version use coconut cream instead of heavy cream.
Serving Suggestions
This chili is a one bowl wonder but I love to top it with shredded Monterey Jack or sharp cheddar chopped cilantro or fresh avocado. A squeeze of lime or a spoonful of sour cream adds even more richness. Serve with warm cornbread or a crusty baguette for mopping up every last bite.
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A Bit of Cajun History
Cajun flavors reflect a vibrant blend of French Spanish and African influences. The classic Cajun trinity of onion celery and bell pepper makes the flavor foundation for many regional dishes. Combining seafood sausage and chicken is true to the spirit of Louisiana’s resourceful kitchens where nothing goes to waste and everything gets a little kick.
Recipe FAQs
- → What protein options are included?
This chili features cubed chicken breast, sliced andouille sausage, and peeled shrimp for a hearty blend of proteins.
- → How spicy is the dish?
Heat comes from jalapeño and cayenne, balanced by creamy beans and broth. Adjust spice levels by omitting or reducing the cayenne and jalapeño.
- → Can I make it dairy-free?
Yes, simply omit the heavy cream or substitute with a plant-based alternative for a dairy-free version.
- → Which beans work best?
Great northern beans provide a creamy texture, but cannellini or navy beans are good substitutes.
- → What toppings go well with this chili?
Popular choices include sour cream, shredded cheese, jalapeño slices, diced avocado, chopped cilantro, and lime juice.