Description
This Cajun White Chicken Chili is a hearty, flavorful stew featuring tender chicken, spicy andouille sausage, fresh vegetables, and plump shrimp in a creamy, spiced broth. Infused with Cajun spices like smoked paprika, cumin, and cayenne, this dish offers a perfect balance of warmth and zest, making it an ideal comfort food for cooler days.
Ingredients
Proteins
- 1 pound boneless skinless chicken breast, cubed
- 16 ounces andouille sausage, sliced
- 1/2 pound raw shrimp, peeled, deveined, tails removed
Vegetables & Aromatics
- 1 medium white onion, diced
- 4 medium celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, minced
- 4 cloves garlic, minced
Pantry & Spices
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Cook sausage and chicken: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage and cook, stirring occasionally, until the chicken is browned and cooked through, approximately 5 to 7 minutes.
- Sauté vegetables: Add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables have softened and are fragrant.
- Add seasonings: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes while stirring constantly to toast the spices and incorporate the flour.
- Add broth and beans; simmer: Gradually pour in the chicken broth while stirring to prevent lumps. Add the drained great northern beans and bring the mixture to a simmer. Reduce the heat and let it cook gently for 10 minutes to thicken and develop flavors.
- Add shrimp and cream; serve: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes or until the shrimp turn pink and are fully cooked through. Serve the chili hot for a satisfying meal.
Notes
- Use andouille sausage for authentic Cajun flavor; substitute with smoked sausage if unavailable.
- Adjust cayenne pepper amount to control chili heat according to preference.
- For a thicker chili, let it simmer longer or add an extra tablespoon of flour before adding broth.
- This chili keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
- For a dairy-free option, substitute heavy cream with coconut milk or omit it entirely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Cajun
