White chicken chili gets a bold Cajun makeover in this hearty, flavorful one-pot meal. Featuring tender chicken, spicy andouille sausage, fresh shrimp, and the classic Cajun “holy trinity” of onion, celery, and bell pepper, this chili is layered with rich, smoky spices like smoked paprika, cumin, and cayenne for a satisfying dish that’s ready in just 40 minutes. Perfect for cozy dinners or impressing at your next chili cook-off!
Why You’ll Love This Recipe
- Cajun Twist: Andouille sausage and Cajun spices give traditional white chicken chili an irresistible kick.
- Flavor Base: The Cajun trinity—onion, celery, and bell pepper—forms a flavorful foundation.
- Quick & Easy: A delicious one-pot meal that comes together in under an hour.
Ingredients Overview
- Olive oil for sautéing
- Cubed boneless skinless chicken breast (or thighs if you prefer)
- Sliced andouille sausage (or substitute kielbasa or smoked sausage)
- The Cajun trinity: diced onion, celery, and green bell pepper
- Minced jalapeño for heat (adjust seeds for spice level)
- Fresh garlic
- Cajun spices: cumin, smoked paprika, chili powder, cayenne pepper
- All-purpose flour to thicken
- Chicken broth (low sodium recommended)
- Great northern beans (or any white beans)
- Raw peeled and deveined shrimp
- Heavy cream for richness
Step-by-Step Instructions
- Brown the Meat: Heat olive oil in a large pot over medium-high heat. Add chicken cubes and andouille sausage slices, cooking until browned and cooked through, about 5-7 minutes.
- Cook the Vegetables: Add diced onion, celery, bell pepper, and minced jalapeño to the pot. Sauté for about 5 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic, cumin, smoked paprika, chili powder, cayenne pepper, and flour. Cook for 1-2 minutes, stirring constantly to develop flavor and thicken the base.
- Add Liquids and Beans: Gradually pour in chicken broth while stirring. Add the drained great northern beans. Bring to a simmer, then reduce heat and cook for 10 minutes to meld flavors.
- Finish with Shrimp and Cream: Stir in raw shrimp and heavy cream. Cook for another 2-3 minutes until shrimp are pink and cooked through.
- Serve: Ladle hot chili into bowls. Top with your favorite garnishes like sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, chopped cilantro, or a squeeze of fresh lime juice.
Tips for Perfect Chili
- Adjust the Heat: Leave seeds in jalapeño or swap for serrano peppers for extra spice. Remove seeds and reduce cayenne for a milder chili.
- Thicken or Thin: If chili thickens too much after refrigerating, add a splash of broth when reheating.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for longer storage. Reheat gently on the stovetop or microwave.
Nutrition (per serving)
- Calories: 391
- Protein: 24g
- Fat: 29g (Saturated fat: 9g)
- Carbohydrates: 6g
- Fiber: 1g
- Sodium: 1031mg
Try These Cajun Favorites Next
- Skillet Cajun Shrimp
- Cajun Chicken Drumsticks
- Cajun Stuffed Chicken Breast
- Cajun Beer Can Chicken
This Cajun White Chicken Chili recipe blends smoky sausage, spicy shrimp, and creamy broth into a bold, satisfying dish that’s sure to become a family favorite. Enjoy the perfect balance of heat, richness, and comforting flavors all in one bowl!
Cajun White Chicken Chili with Andouille Sausage and Shrimp
Ingredients:
- 3 tbsp olive oil
- 1 lb boneless skinless chicken breast, cubed
- 16 oz andouille sausage, sliced
- 1 medium white onion, diced
- 4 celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, minced (adjust seeds for heat)
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 3 tbsp all-purpose flour
- 4 cups chicken broth (low sodium recommended)
- 2 (15 oz) cans great northern beans, drained
- ½ lb raw shrimp, peeled, deveined, tails removed
- ½ cup heavy cream
Instructions:
- Heat olive oil in a large pot over medium-high heat. Add chicken and andouille sausage. Cook until chicken is browned and cooked through, about 5–7 minutes.
- Add onion, celery, bell pepper, and jalapeño. Sauté for 5 minutes until softened.
- Stir in garlic, cumin, smoked paprika, chili powder, cayenne, and flour. Cook, stirring constantly, for 1–2 minutes.
- Gradually pour in chicken broth, stirring to combine. Add beans and bring to a simmer. Reduce heat and cook for 10 minutes.
- Stir in shrimp and heavy cream. Cook for 2–3 minutes, until shrimp turn pink and are cooked through.
- Serve hot with optional toppings such as sour cream, shredded cheese, jalapeños, avocado, cilantro, or lime juice.