Description
Cajun White Chicken Chili is a hearty and flavorful dish combining tender chicken, smoky andouille sausage, shrimp, and creamy beans with a blend of Cajun spices. This comforting chili is perfect for a warming meal, featuring a rich, spicy broth infused with garlic, cumin, paprika, and cayenne pepper. Finished with a touch of heavy cream for richness, it’s a delicious twist on traditional chili, offering a delightful balance of heat and creaminess.
Ingredients
Scale
Meat and Seafood
- 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
- 3 tablespoons all-purpose flour
Liquids
- 3 tablespoons olive oil
- 4 cups chicken broth
- 1/2 cup heavy cream
Other Ingredients
- 2 (15 ounce) cans great northern beans, drained
Instructions
- Brown the Meat: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes.
- Sauté the Vegetables: Add the diced onion, sliced celery, diced green bell pepper, and minced jalapeno to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add Spices and Thicken: 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 eliminate raw flour taste.
- Simmer the Chili Base: Gradually pour in the chicken broth while stirring to combine. Add the drained great northern beans. Bring the mixture to a simmer, then reduce heat and let it cook gently for 10 minutes to meld the flavors.
- Cook the Shrimp and Finish: 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.
Notes
- This chili can be served as a standalone meal or accompanied by toppings such as sour cream, shredded cheese, sliced or pickled jalapenos, diced avocado, chopped cilantro, and a squeeze of lime juice to enhance flavor and texture.
- For a thicker chili, allow it to simmer longer before adding shrimp.
- Adjust the cayenne pepper to your preferred spice level to make it milder or hotter.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
