Print

Cajun White Chicken Chili

Cajun White Chicken Chili – Creamy, Bold & Full of Southern Heat!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cajun White Chicken Chili is a spicy and hearty dish that combines chicken, andouille sausage, and shrimp with a variety of vegetables and seasonings, perfect for a comforting meal.

Ingredients

Scale
  • 450 grams boneless skinless chicken breast, cubed
  • 455 grams andouille sausage, sliced
  • 225 grams raw shrimp, peeled, deveined, tails removed
  • 1 medium white onion, diced
  • 4 medium celery ribs, sliced
  • 1 medium green bell pepper, diced
  • 1 medium jalapeño, minced
  • 4 cloves garlic, minced
  • 2 cans (425 grams each) great northern beans, drained
  • 3 tablespoons olive oil
  • 950 milliliters chicken broth
  • 120 milliliters heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add cubed chicken and sliced andouille sausage, cooking for 5 to 7 minutes while stirring, until chicken is browned and fully cooked through.
  2. Incorporate diced onion, sliced celery, diced bell pepper, and minced jalapeño into the pot. Sauté for 5 minutes, stirring regularly, until vegetables soften.
  3. Mix in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Stir constantly for 1 to 2 minutes to release the aromas.
  4. Gradually add chicken broth while stirring to deglaze the pot. Stir in drained great northern beans. Bring to a simmer and cook uncovered for 10 minutes, allowing flavors to meld.
  5. Add raw shrimp and pour in heavy cream. Continue simmering for 2 to 3 minutes, just until shrimp turn pink and are cooked through. Serve immediately while hot.

Notes

  • Adjust the level of spices according to your heat preference.
  • This chili can be served with crusty bread or over rice for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition