White Chicken Chili gets some cajun flair with andouille sausage, shrimp, and cajun spices for a hearty white chili that will knock your socks off!
Are you ready to take your white chicken chili to a whole new level? This white chili is packed full of cajun goodness. It starts with some chicken and andouille sausage and then the cajun vegetable trinity are added in. You can’t have a good cajun chili without the trinity. Mix in some cajun style spice mix and some beans, thicken it up, and then finish it off with some shrimp and you’ve got yourself a white chili that is worthy of an award!
What is the Holy Trinity in New Orleans cooking?
The holy trinity of cajun New Orleans cooking is onion, celery, and bell pepper. It provides the base for many different cajun/creole dishes.
What spices are in andouille sausages?
Andouille sausage is a Louisiana cajun style sausage made using pork, garlic, onions, and peppers. It is coarsely grained, stuffed into a casing, and smoked.
If you can’t find andouille sausage where you live, you can use another smoked pork sausage. When buying the shrimp for this recipe, choose shrimp that are on the smaller end, or cut your shrimp into pieces. Be sure that your shrimp is peeled and deveined and remove the tail before using it in this recipe.
Watch the video below where I walk you through every step of this recipe. If you enjoyed this recipe you may also enjoy my recipe for Cajun Stuffed Chicken.
Cajun White Chicken Chili
Cajun White Chili
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cubed
- 16 oz andouille sausage sliced
- 1 white onion diced
- 4 stalks celery diced
- 1 green bell pepper diced
- 1 jalapeno minced
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoon all purpose flour
- 4 cups chicken broth
- 2 cans 14-1/2 ounces each white beans, drained
- 1/2 pound small shrimp peeled and deveined
- 1/2 cup heavy cream
Instructions
- Pour olive oil into a large pot over medium high heat. Add in sausage and chicken and cook until browned.
- Add in onion, celery, bell pepper, and jalapeno and saute 5 minutes until soft.
- Stir in garlic, cumin, paprika, chili powder, cayenne pepper, and flour. Cook 1 minute.
- Pour in chicken broth and white beans and bring to a simmer. Simmer 10 minutes.
- Stir in shrimp and heavy cream and cook 2-3 minutes, until shrimp turn pink. Serve hot.
Nutrition
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Yvonne Walker says
I love this dish, this is the third time I am making it and mouth is watering already 5 Stars, won’t let me fill in the stars
Connie says
Could I sub kidney beans instead?
Rachel Farnsworth says
Sure!
Marcellus McKinney says
I made this today for a chili cook off at work. I came in 1st place.
Rachel Farnsworth says
Congratulations!
Karen Treybig says
Made this for my family minus the shrimp and bell pepper. Good recipe. Going onto my soup meal rotation list.
Sophia says
my fiancé loves this! I’ve made it for him about 4 times. My only concern is that I follow the recipe completely and it’s very liquidy. maybe I’ll try 3 cups of chicken broth instead of 4 next time
Judy LaForme says
Explain whit enbeans please could you subistute white nwpvy beans. Thanks
Rachel Farnsworth says
Yes, white navy beans will be fine.
Mike says
Can you pour this over rice
Rachel Farnsworth says
I’m sure you could!
Courtney says
I am going to make this for the week and can’t wait to have it for lunch!!!
Jani says
Is it possible to make this without the cream? Will it still be good IYO? Thanks
Rachel Farnsworth says
Yes, I think it would still be good. Different, but good.
Jami says
Thanks so much!
Gail says
I stirred in a half a an of refried beans, just a splash of half & half, and a tablespoon of powdered milk the swcond time I made it, & dont miss cream at all!
Pat Ross says
This is a fantastic recipe. I omitted the shrimp as I find they give off a fishy taste to leftover. Otherwise, it’s a total winner!
Dianne says
LOOKS GOOD CAN’T WAIT TO TRY