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This kicked-up Cajun White Chicken Chili turns your regular white chili into something totally special with bold Louisiana flavors that'll warm you right up. When you mix chicken, andouille sausage, and shrimp together, you get a super filling meal packed with protein that really hits the spot, all while giving you that unmistakable Southern kick.
I whipped this chili up one stormy weekend when I wanted something cozy with extra zing. The second my family tried it, they instantly claimed it as our go-to cold-weather dish. It's now a regular whenever we're looking for something comforting with some heat.
Ingredients
- Chicken breast: Forms the main protein foundation and soaks up all those amazing cajun seasonings
- Andouille sausage: Adds genuine Louisiana taste and smoky richness
- Shrimp: Brings a tender seafood element that makes this chili stand out from the crowd
- White beans: Add smoothness and substance without stealing the spotlight from other ingredients
- Jalapeño pepper: Gives fresh spiciness that works perfectly with the cajun flavors
- Heavy cream: Tones down the heat while making everything deliciously creamy
- Cajun spice blend: The mix of cumin, paprika, chili powder and cayenne delivers that classic flavor punch
- Celery, bell pepper, and onion: Make up the essential trio of Cajun cooking that creates authentic flavor
Step-by-Step Instructions
- Brown the Proteins:
- Get your olive oil hot in a big pot over medium-high flame until it's glistening. Toss in your cubed chicken and sliced andouille, letting them get nice and golden by resisting the urge to stir too much. This first step builds tons of flavor and takes around 5-7 minutes until the chicken's fully cooked.
- Sauté the Trinity:
- Throw in your chopped onion, sliced celery, diced bell pepper, and chopped jalapeño with the cooked meats. Keep stirring now and then for about 5 minutes till everything gets soft and smells amazing. Your veggies should look slightly see-through but still have some crunch.
- Build the Flavor Base:
- Mix in the chopped garlic with all your spices - cumin, smoked paprika, chili powder, and cayenne. Adding flour now will give your chili body later. Cook everything together for 1-2 minutes while stirring the whole time so nothing burns and the raw flour taste cooks away while the spices wake up.
- Simmer the Chili:
- Slowly pour in your chicken broth while stirring constantly to avoid flour lumps. Add your drained white beans and let everything come to a gentle bubble. Turn down the heat to keep it just simmering and let it cook for 10 minutes so all those flavors can get friendly and the broth can thicken up.
- Finish with Seafood and Cream:
- Drop in your raw shrimp and heavy cream, folding them in gently. Just cook until the shrimp turn pink, about 2-3 minutes tops. Don't overcook them or they'll get rubbery. The cream will make everything velvety smooth while cooling down the spicy kick.
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That andouille sausage is really the magic ingredient here. I found out how amazing it is years back when I was playing around with Cajun cooking, and now I can't make soups or stews without it. Its smoky, slightly spicy flavor runs through the whole dish, giving it that real Louisiana character that makes everyone beg for your cooking secrets.
Make It Ahead
This Cajun White Chicken Chili actually gets better with time as all the flavors hang out together. You can make everything up until the shrimp and cream part, then stick it in the fridge for up to two days. When you're ready to eat, just warm it up slowly, then toss in the shrimp and cream to finish it off. It's perfect when you're having friends over or need quick meals during hectic weeks.
Adjusting The Heat Level
What's great about this dish is you can totally change how spicy it is. Want it milder but still tasty? Just cut the cayenne in half and take the seeds out of the jalapeño before chopping it. If you're after something with serious kick that really shows off Cajun heat, add another half teaspoon of cayenne and grab some spicy andouille instead of the regular kind. Just remember that the cream helps cool things down, so adjust your spices with that in mind.
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Serving Suggestions
Ladle this filling chili into big bowls and set out lots of toppings that work with its flavors. Chunks of avocado bring a cool creaminess, while green onions add a fresh bite. A spoonful of sour cream helps tame the heat, and some broken tortilla chips or cornbread on the side give you nice crunch. For something extra special, sprinkle some freshly grated Monterey Jack on top and watch it get all melty in the hot chili.
Common Questions
- → What gives this chili its Cajun character?
The combo of spicy andouille, gulf shrimp, and classic Cajun seasonings like cayenne and smoked paprika creates that distinct Cajun kick.
- → Can I swap out the bean type?
Sure thing, try cannellini or navy beans instead of great northern beans for pretty much the same feel.
- → How can I tone down the heat?
Skip the cayenne and jalapeño, plus go for regular sausage rather than spicy andouille.
- → Can I make this without dairy?
Absolutely, swap the heavy cream for coconut cream or your favorite plant-based option to keep it creamy.
- → Is it okay to make this ahead of time?
You can make the base chili without shrimp and cream, store it in the fridge, then add those fresh when you warm it up later.