White chicken chili is already amazing, but our Cajun twist on this classic with andouille sausage, shrimp, and Cajun spices will knock your socks off! This recipe starts with chicken and andouille sausage, and then you’ll add in the Cajun vegetable trinity, an essential for any Cajun recipe. Finishing up with Cajun spices and shrimp, this twist on a classic will be a perfectly flavorful and filling chili that is worthy of any award at your next local chili cook-off!
Looking for more chili recipes? Try our Instant Pot Chili and our Slow Cooker Texas Beef Chili. Or try your hand at an Authentic Cajun Gumbo.
Why Our Recipe
- White chicken chili with a Cajun twist featuring andouille sausage and shrimp.
- The Cajun trinity is used as a foundation for flavor with classic Cajun spices layering on more.
- A one-pot meal that’s ready in about 40 minutes.
The secret to this chili is all about layering in flavors. The Cajun trinity of onions, bell pepper, and celery provides the foundation of flavor. From there, classic Cajun spices like smoked paprika, cayenne, and cumin bring the perfect amount of heat. We love soups and chilis not only because they’re so warm and comforting, but also because they’re quite easy to make! This chili is no exception and comes together in just a few simple steps.
Ingredient Notes
- Olive Oil: You can substitute with any neutral cooking oil like vegetable or canola oil.
- Boneless Skinless Chicken Breasts: Cut them into bite-sized cubes for easy eating. You can also use chicken thighs if you prefer the juicier dark meat.
- Andouille Sausage: If you can’t find andouille, kielbasa or another smoked sausage works will also work.
- Onion/Celery/Bell Pepper: Known as the Cajun trinity. Use white or yellow onion, and any color of bell pepper, though green is the go-to. Dice and slice!
- Jalapeño: For more spice, leave the seeds and ribs in, or swap for a spicier chili pepper like serrano.
- Garlic: Freshly minced garlic is preferred for the best flavor.
- Spices: Layers of more Cajun flavor. Adjust the amount of cayenne pepper based on your tolerance for heat. It already has jalapeno, so cayenne adds more heat.
- All-Purpose Flour: This helps thicken the chili. You can also use cornstarch in one-third the amount, so 1 tablespoon for this recipe.
- Chicken Broth: Use low-sodium broth so you can control the saltiness.
- Great Northern Beans: Any white bean will do so you can also use white navy beans or cannellini which are similar.
- Raw Shrimp: Make sure to peel, devein, and remove the tails before cooking.
- Heavy Cream: You could substitute with half-and-half, though the result will be less creamy.
The Cajun Trinity
You might be wondering what the holy trinity of Cajun cooking is that we keep mentioning, and it is a trio of onion, celery, and bell pepper. This is the base for many Cajun and Creole dishes. We added it to this recipe to provide that delicious Cajun flavor, and we think you’ll love how much flavor it adds to the chili!
Adjusting the Heat
As written, this Cajun White Chicken Chili has a medium spice level thanks to the combination of jalapeño, cayenne pepper, and spicy andouille sausage.
For more heat: Keep the seeds and ribs in the jalapeño or swap it out for a spicier chili like serrano. You can also increase the amount of cayenne pepper or add a pinch of red pepper flakes for an extra kick.
For less heat: Remove the seeds and ribs from the jalapeño to mellow it out, and reduce or omit the cayenne pepper.
Serving Suggestions
This Cajun White Chicken Chili is a hearty meal on its own, but you’ve got options when it comes to sides and toppings. Serve it alongside skillet cornbread or crusty French bread to soak up all the flavorful liquid. When it comes to toppings, add a dollop of sour cream, sprinkle on some shredded cheese, add sliced or pickled jalapenos, or toss in diced avocado. A squeeze of fresh lime juice and a handful of chopped cilantro can both be delicious additions.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.
Reheat portions in the microwave on high in 30-second increments, stirring in between for even heating.
Reheat on the stovetop by placing the chili in a pot over medium heat. Stir occasionally and cook until heated through, about 5–7 minutes. If the chili thickened in the fridge or freezer, you can add a splash of chicken broth to loosen it up while reheating.
More Cajun-inspired recipes . . .
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
Can I do this in the crockpot without the shrimp?
You can make this in a crockpot, but since it cooks up pretty quickly on the stovetop, it’s not necessarily the best fit for a slow cooker. That said, if you want to go that route, just add everything except the shrimp and heavy cream and cook on low for 6–8 hours or high for 3–4. Stir in the shrimp and heavy at the end and serve when the shrimp turns pink (which should happen in 10 minutes or less.
Can this be made in a crockpot?
You can make this in a crockpot, but since it cooks up pretty quickly on the stovetop, it’s not necessarily the best fit for a slow cooker. That said, if you want to go that route, just add everything except the shrimp and heavy cream and cook on low for 6–8 hours or high for 3–4. Stir in the shrimp and heavy at the end and serve when the shrimp turns pink (which should happen in 10 minutes or less.
I just got done chopping everything. I sliced my jelopenos thin. Left some seeds for heat. My oldest daughter and I love it spicy.
BUT JUST STOCKED THE FREEZER!! I don’t have a lot of room. I have made chili many times. I have also made Texas chili many times.
I hope this comes out right. 😃
How did it come out? We love to hear all about it!
Looks delicious, I will definitely make this.
This as amazing!
This was outstanding! I cut way back on the chicken stock, cause I didn’t want soup. I doubled all the spices except the onion. I will certainly be making this again!! Thanks for a wonderful recipe.
You are the best! I made my second white chili again! You just make everything so easy to make.
I need to do this without the dairy. Any suggestions?
Try using any dairy free substitute that you are comfortable with. Coconut milk would be great!
I will try this recipe. Never had shrimp in chili. Thank you. You made it so simple.
I love this dish, this is the third time I am making it and mouth is watering already 5 stars