Description
This Cajun White Chicken Chili combines tender chicken breast, spicy andouille sausage, and succulent shrimp in a flavorful, creamy broth. Infused with classic Cajun spices like smoked paprika, cumin, and cayenne pepper, and thickened with a touch of flour and heavy cream, this chili offers a deliciously hearty and spicy twist on the traditional white chili. Perfect for those seeking a quick and comforting meal packed with bold flavors.
Ingredients
Scale
Proteins
- 1 pound boneless skinless chicken breast, cubed
- 16 ounces andouille sausage, sliced
- 1/2 pound raw shrimp, peeled, deveined, tails removed
Vegetables
- 1 medium white onion, diced
- 4 medium celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeno, minced
- 4 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
Other Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Cook the Meats: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.
- Sauté the Vegetables: Add the diced onion, sliced celery, diced green bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables soften and begin to release their aromas.
- Add Spices and Flour: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes, stirring constantly to toast the spices and remove the raw flour taste.
- Add Broth and Beans: Gradually pour in the chicken broth while stirring to avoid lumps. Add the drained great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 10 minutes to thicken and meld flavors.
- Finish with Shrimp and Cream: 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 comforting, spicy meal.
Notes
- This white chicken chili features a blend of Cajun spices and seafood, making it unique and flavorful.
- The use of both chicken and shrimp, along with andouille sausage, contributes to a rich, hearty dish.
- Adjust the cayenne pepper to taste for desired spiciness.
- Use great northern beans for a creamy texture that complements the chili well.
- Cooking the flour briefly with the spices helps thicken the chili and develops deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 1 g
- Sodium: 1031 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 104 mg
