Description
This Cajun White Chicken Chili combines juicy chicken, smoky andouille sausage, and tender shrimp in a rich, creamy, and spicy broth. Inspired by Southern flavors, this one-pot chili is loaded with bold spices, hearty beans, and a velvety finish. Perfect for cozy nights when you crave a comforting, flavor-packed meal with minimal cleanup.
Ingredients
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
Instructions
Sauté Chicken & Sausage: Heat olive oil in a large pot over medium-high heat. Add cubed chicken and sliced sausage; cook for 5–7 minutes until browned and cooked through.
Cook Veggies: Add onion, celery, bell pepper, and jalapeño. Sauté for 5 minutes until softened.
Add Spices & Flour: Stir in garlic, cumin, paprika, chili powder, cayenne, and flour. Cook for 1–2 minutes, stirring constantly.
Add Broth & Beans: Slowly pour in chicken broth while stirring. Add drained beans. Simmer for 10 minutes.
Add Shrimp & Cream: Stir in shrimp and heavy cream. Cook for 2–3 minutes until shrimp are pink and cooked through.
Finish & Serve: Taste and adjust seasoning. Garnish with parsley and a squeeze of lime before serving.
Notes
Adjust cayenne to control spice level.
Use smoked sausage if andouille isn’t available.
Don’t overcook the shrimp—remove from heat once they’re pink.
Coconut milk can be used for a dairy-free version.
To freeze, omit shrimp and add fresh upon reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: One-Pot (Chili)
- Cuisine: One-Pot (Chili)