Cajun White Chicken Chili Recipe

If you’re craving something cozy but with a bold, spicy kick, you’re going to love this Cajun White Chicken Chili Recipe. It’s not your typical chili—it’s got that gorgeous combo of tender chicken, smoky andouille sausage, a touch of shrimp, and all those deep Cajun spices that warm you from the inside out. I absolutely love how quick it comes together, making it a perfect weeknight meal that’s a little fancy but totally easy. Let me walk you through all the ways to make it just right for you.

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Ingredients You’ll Need

The beauty of this Cajun White Chicken Chili Recipe is in how well the ingredients play off each other—from the hearty beans to the spicy sausage and creamy broth. When you shop, try to get a good-quality andouille sausage for the best flavor punch.

• Olive oil: A good drizzle to start your sauté with a nice, mild flavor.
• Boneless skinless chicken breast: Cubed so it cooks quickly and stays tender.
• Andouille sausage: Adds that characteristic smoky Cajun flavor.
• White onion: Adds sweetness and depth once softened.
• Celery ribs: Crunchy and fresh, they balance the spiciness.
• Green bell pepper: Gives a slight earthiness and body to the chili.
• Jalapeño pepper: Goes gentle on the heat but adds a nice kick; adjust to your heat preference.
• Garlic cloves: Minced finely for that savory aroma.
• Ground cumin: Essential for earthiness and warmth.
• Smoked paprika: Adds smoky depth without extra heat.
• Chili powder: Boosts the overall chili flavor.
• Cayenne pepper: For that sharp Cajun heat; you can always dial back if you’re sensitive.
• All-purpose flour: Helps thicken the chili to a luscious texture.
• Chicken broth: The base that pulls everything together with moisture and savoriness.
• Great northern beans: Creamy beans that soak up the flavor and add protein.
• Raw shrimp: Peeled and deveined, it cooks fast and adds a fresh seafood touch.
• Heavy cream: Makes the chili nice and creamy with that smooth finish.

Variations

I love giving this Cajun White Chicken Chili Recipe a little twist depending on the season or what’s on hand, and you should totally make it your own. Don’t be afraid to swap things around to suit your taste buds.

• Swap Shrimp for Crab: I once tried lump crab meat instead of shrimp, and it added this lovely sweetness that made the dish feel seafood festival-worthy.
• Make it Spicier: Add extra jalapeños or a dash more cayenne if you’re a heat lover like me. Just be careful not to overpower the other flavors.
• Dairy-Free Version: Use coconut cream instead of heavy cream—this keeps it creamy but changes the flavor profile slightly, which can be a fun change up.
• Veggie Boost: Dice in some zucchini or corn for extra texture and nutrition, especially in summer months.

How to Make Cajun White Chicken Chili Recipe

Step 1: Sauté the Chicken and Sausage

Start by heating your olive oil in a large pot over medium-high heat. When it’s shimmering, add the cubed chicken and sliced andouille sausage. I like to give it a good stir every few minutes so nothing sticks and the chicken browns nicely on all sides. You’re aiming for a golden exterior and fully cooked chicken—this usually takes about 5 to 7 minutes. Getting that caramelization here builds flavor for your chili.

Step 2: Add the Veggies

Next, toss in your diced white onion, sliced celery, diced green bell pepper, and minced jalapeño. Cook these for about 5 minutes, stirring often until everything is softened and fragrant. This step is where those veggies start to meld together and soak in those meaty flavors.

Step 3: Spice it Up and Thicken

Now stir in the garlic along with the ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Keep stirring constantly for 1 to 2 minutes. This cooks off the raw flour taste and helps the spices bloom, which really intensifies the aroma. If you rush this step, your chili won’t thicken properly, so patience here pays off.

Step 4: Simmer the Chili

Slowly pour in the chicken broth while stirring to avoid lumps. Then add your drained great northern beans. Bring everything to a gentle simmer, reduce the heat, and let it cook for about 10 minutes. During this time, the flavors mingle and the chili starts to thicken up beautifully.

Step 5: Finish With Shrimp and Cream

Finally, stir in the raw shrimp and heavy cream. Cook for just 2 to 3 minutes until the shrimp turn pink and are fully cooked. The cream turns the chili nice and silky, rounding out all those spicy edges. Don’t overcook the shrimp or they’ll get rubbery—this step is quick, so keep an eye on it!

How to Serve Cajun White Chicken Chili Recipe

Garnishes

I always top my bowl with a handful of chopped fresh cilantro and a squeeze of lime juice to brighten things up. A dollop of sour cream or Greek yogurt helps tame the heat and adds creaminess. Sometimes I sprinkle sharp cheddar cheese or even some sliced green onions for a bit of pop. These garnishes bring an extra special layer of flavor without much effort.

Side Dishes

You can’t go wrong serving this chili with warm cornbread—my family fights over the last slice every time. I also love pairing it with a simple green salad or some roasted veggies for a balanced meal. Tortilla chips work great too if you want a little crunch alongside.

Creative Ways to Present

For a cozy dinner party, I like to serve Cajun White Chicken Chili in small, rustic bowls with garnishes on the side so everyone can customize. Sometimes I turn it into a chili bar with cornbread muffins, avocado slices, and pickled jalapeños for guests to build their own bowls. It’s a fun way to make this comforting dish feel a little more festive.

Make Ahead and Storage

Storing Leftovers

After it cools, I store leftovers in an airtight container in the fridge. It keeps beautifully up to 3 days, and the flavors actually deepen overnight, so you might even enjoy it more the next day. Just give it a good stir before reheating.

Freezing

I’ve frozen this chili a few times with success. Just skip adding the shrimp and heavy cream before freezing—add those fresh when you reheat. Freeze in freezer-safe containers or bags, then thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I use a low simmer on the stove and stir frequently to prevent sticking. Add the reserved shrimp and heavy cream last, cooking just until the shrimp turn pink. This keeps everything tasty and tender without drying out your chili.

FAQs

Final Thoughts

I can’t recommend this Cajun White Chicken Chili Recipe enough—it’s quickly become a staple in my kitchen when I want something comforting that packs a punch. What I love most is how it balances creamy, spicy, and smoky flavors without being fussy or time-consuming. Give it a try, tweak the spices to suit your taste, and before you know it, this chili will be your go-to for chilly nights or casual dinners with friends. You’re going to impress everyone, I promise!

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