When the weather cools down and your taste buds crave something bold, this Cajun White Chicken Chili is the answer. It’s smoky, creamy, and loaded with hearty protein from chicken, andouille sausage, and shrimp. Think of it as a Louisiana-inspired twist on classic white chili—comforting yet exciting, all in one pot.

This dish is perfect for those busy weeknights when you want a meal that feels special without spending hours at the stove. With bold Cajun spices and a velvety finish, this creamy Cajun chili is guaranteed to make you the hero of dinner time.

Why You’ll Love This Cajun White Chicken Chili

This isn’t your ordinary chili. We’re layering flavors here—smoky sausage, tender chicken, briny shrimp, and that signature Cajun kick from cayenne and paprika. It’s a rich, hearty bowl of comfort that still feels fresh thanks to a medley of veggies and a final squeeze of lime.

Plus, it’s a one-pot white chicken chili, which means fewer dishes and more time to actually enjoy your meal (and maybe a glass of wine on the couch).

Ingredients You’ll Need

3 tbsp olive oil
1 lb boneless skinless chicken breast, cubed
1 lb andouille sausage, sliced
1 medium white onion, diced
4 celery ribs, sliced
1 green bell pepper, diced
1 jalapeño, minced
4 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 tsp cayenne pepper (adjust to taste)
3 tbsp all-purpose flour
4 cups chicken broth
2 cans great northern beans, drained
8 oz raw shrimp, peeled and deveined
1/2 cup heavy cream

Optional Garnishes:

Fresh parsley, chopped
Lime wedges

How to Make Shrimp and Sausage Chili

Sauté the Chicken & Sausage
Heat olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook for 5–7 minutes, stirring now and then, until the chicken is browned and cooked through.
Cook the Veggies
Toss in the diced onion, celery, bell pepper, and minced jalapeño. Cook for another 5 minutes until the veggies soften and start releasing their delicious aromas.
Spice It Up
Stir in the garlic, cumin, smoked paprika, chili powder, cayenne, and flour. Cook for 1–2 minutes, stirring constantly to coat everything in those spices. This step is where the magic (and flavor) builds.
Add the Broth & Beans
Gradually pour in the chicken broth while stirring to avoid lumps. Add in the drained beans. Bring everything to a simmer, then reduce the heat and let it gently cook for 10 minutes.
Shrimp & Creamy Finish
Add the shrimp and heavy cream to the pot. Stir and cook for 2–3 minutes, just until the shrimp turn pink and are cooked through.
Final Touches
Taste and adjust with salt and pepper. For a pop of brightness, top with freshly chopped parsley and a squeeze of lime before serving.

Tips for a Perfect Creamy Cajun Chili

Control the Heat
Love it spicy? Add an extra pinch of cayenne or a dash of hot sauce. Prefer a milder chili? Cut back the cayenne and swap the jalapeño for a milder pepper.
Use Quality Sausage
Andouille is traditional for Cajun dishes, but if you can’t find it, any smoked sausage will do in a pinch.
Don’t Overcook the Shrimp
Shrimp cook fast—just 2–3 minutes! Once they’re pink and curled, you’re good to go.
Make it Thicker
If you love a thick, stew-like chili, let it simmer an extra 5 minutes after adding the cream to reduce slightly.

A Southern-Inspired Twist from My Kitchen

This shrimp and sausage chili was born out of my love for all things Cajun—bold spices, smoky meats, and a little coastal flair. I first whipped it up on a cold, dreary night when my fridge had just enough ingredients to “make something work.” The result? A comforting, creamy chili that made me feel like I was dining in a cozy New Orleans bistro.

Now, it’s one of my favorite recipes to pull out when I want to impress without stress. It’s one of those dishes where every spoonful feels like a mini getaway to the South.

What to Serve with Cajun White Chicken Chili

This chili is hearty enough to be a stand-alone meal, but if you’re looking to round it out, here are a few easy ideas:

Cornbread or Buttermilk Biscuits – Because every chili deserves a bready sidekick.
Simple Green Salad – A crisp salad with a tangy vinaigrette helps balance the richness.
Crusty French Bread – For sopping up every last drop of that creamy, spicy broth.

And let’s not forget—this chili pairs wonderfully with a cold glass of sweet tea or a crisp lager if you’re feeling festive.

How to Store & Reheat

Leftovers? Oh, you’re in for a treat. Store any remaining chili in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even more delicious.

To reheat, warm gently on the stovetop over low heat or in the microwave in short intervals, stirring in between. If the chili thickens too much after sitting, just add a splash of chicken broth to bring it back to life.

Freezing tip: Skip adding the shrimp if you plan to freeze. Freeze the chicken and sausage base, and when ready to enjoy, reheat and add fresh shrimp before serving.

FAQs About Cajun White Chicken Chili

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Just add shredded rotisserie chicken after the veggies have softened and continue with the recipe as written.

Can I make this chili without shrimp?

Yes! If you’re not a seafood fan, simply omit the shrimp. You’ll still have a hearty, flavorful sausage and chicken chili.

Is there a dairy-free alternative to heavy cream?

You can swap in a rich coconut milk for a dairy-free version. The flavor will have a slight tropical twist, but it pairs beautifully with the Cajun spices.

Can I make this in advance?

Definitely! This chili tastes even better the next day. Just reheat gently and enjoy.

When you need a bowl of comfort that packs a flavorful punch, this Cajun White Chicken Chili is your answer. It’s rich, smoky, a little spicy, and incredibly satisfying—perfect for a cozy night in or a casual get-together with friends. Plus, it’s a one-pot wonder, which means less time cleaning and more time savoring every spoonful.

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