Description
Cajun White Chicken Chili: a creamy, spicy Cajun twist on white chili loaded with chicken, andouille sausage, shrimp, and white beans.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 8 oz andouille sausage, sliced
- 8 oz peeled shrimp, tail-off
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and minced (adjust to heat preference)
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional, for extra heat)
- 2 (15-oz) cans white beans, drained and rinsed
- 3 cups low-sodium chicken broth
- ¼ cup heavy cream or full-fat coconut milk (for dairy-free)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or green onion, for garnish
- Juice of ½ lime (optional, for brightness)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the sliced andouille sausage and cook until lightly browned, about 3–4 minutes. Remove and set aside.
- In the same pot, add the chicken pieces. Season with salt and pepper. Cook until lightly browned on all sides, about 4–5 minutes. Remove and set aside with sausage.
- To the pot, add onion, bell pepper, celery, and jalapeño. Sauté until softened, about 4–5 minutes.
- Stir in garlic, smoked paprika, Cajun seasoning, thyme, and optional cayenne. Cook 1 minute until fragrant.
- Return chicken and sausage to the pot. Add the white beans and chicken broth. Bring to a simmer, then reduce heat to medium-low.
- Simmer uncovered for 10–12 minutes, stirring occasionally, until flavors meld and broth reduces slightly.
- Add the shrimp and heavy cream (or coconut milk). Simmer 3–4 minutes, until shrimp are pink and cooked through.
- Serve hot, garnished with chopped parsley or green onion.
Notes
- This recipe uses Cajun seasoning instead of cumin; cumin is optional if you want a different warming note—feel free to add 1/2 tsp if desired.
- For a dairy-free version, use full-fat coconut milk instead of heavy cream.
- To thicken the chili without adding flour, simmer a few extra minutes to reduce, or mash 1/4 of the beans into the pot to thicken naturally.
- Optional heat can be adjusted with jalapeños and cayenne; remove seeds to lower heat.
- Leftovers refrigerate well and pair nicely with cornbread or rice.
- Garnish with lime wedges for brightness if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop (one-pot)
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 500
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 160 mg
Keywords: Cajun White Chicken Chili, white bean chili, Cajun chicken chili, shrimp chili, andouille sausage chili, creamy chili, Cajun seasoning chili, spicy chili