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 add the Cajun vegetable trinity, essential to any Cajun recipe. Finished with Cajun spices and shrimp, this twist on a classic makes for a full-flavored and filling chili that's worthy of any awards at your next local chili cook-off!
Looking for more chili recipes? try us Instant Pot Chili and us Slow Cooker Texas Beef Chili. Or try your hand at one Authentic Cajun Gumbo.
Why our recipe?
- White chicken chili with andouille sausage and shrimp with a Cajun twist.
- The Cajun Trinity is used as a flavor base with classic Cajun spice layering.
- A one pot meal that is ready in about 40 minutes.
The secret to this chili is layering in flavor. The Cajun trinity of onions, peppers and celery provide the flavor base. From there, classic Cajun spices like smoked paprika, cayenne, and cumin bring the perfect amount of heat. We love soups and chili not only because they're so warm and comforting, but they're also pretty easy to make! This chili is no exception and comes together in a few simple steps.
Material notes
- Olive oil: You can substitute with any neutral cooking oil like vegetable or canola oil.
- Boneless skinless chicken breasts: Cut into bite-sized cubes for easy eating. You can also use chicken thighs if you prefer juicy dark meat.
- Andouille Sausage: If you can't find andouille, kielbasa or another smoked sausage will work.
- Onion/celery/bell pepper: Known as the Cajun Trinity. Use white or yellow onions, and any color bell pepper, although green is best. Dice and slice!
- jalapeño: For more spice, leave out the seeds and ribs, or swap for a spicy pepper like serrano.
- garlic: Freshly minced garlic is preferred for best taste.
- spices: More Cajun flavor layers. Adjust the amount of cayenne pepper based on your tolerance for heat. It already has jalapeño in it, so the red adds more heat.
- All-purpose flour: It helps thicken the chili. You can use one-third the amount of cornstarch, so 1 tablespoon for this recipe.
- Chicken broth: Use low sodium broth so you can control the salinity.
- Great Northern Beans: Any white beans will do so you can also use white navy beans or cannellini which are similar.
- raw shrimp: Peel before cooking, don't forget to remove the tail.
- heavy cream: You can replace with half, although the result will be less creamy.
Cajun Trinity
You may be wondering what the holy trinity of Cajun cooking is that we keep referring to, and it's the trio of onions, celery, and bell peppers. It is the basis of 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!
Adjust the heat
As written, this Cajun White Chicken Chili has a medium spice level thanks to a 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 pepper like serrano. You can also increase the amount of red pepper or add a pinch of red pepper flakes for an extra kick.
For low heat: Remove the seeds and ribs from the jalapeño to soften it, and reduce or omit the cayenne pepper.
Serving advice
This Cajun White Chicken Chili is a hearty meal on its own, but you have options when it comes to sides and toppings. Serve alongside Skillet Cornbread or crispy french bread Soak up all the flavored liquid. when it comes toppingsAdd a dollop of it sour creamsprinkle on something shredded cheeseAdd cut or Pickled jalapenosOr toss in Cut the avocado. a stress Fresh lime juice And a handful Chopped coriander leaves Both can be delicious additions.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to 5 days.
to freeze Store leftovers in an airtight container or reusable plastic freezer bag. Thaw overnight in the fridge.
Reheat Microwave parts in 30-second increments, stirring in between for even heating.
Reheat in the oven Place the chilies in a pot over medium heat. Stir occasionally and cook until heated through, about 5-7 minutes. If the chili is thick in the fridge or freezer, you can add a splash of chicken broth to loosen it up when you reheat it.
More Cajun-inspired recipes. . .
Watch the video below Where Rachel walks you through each 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 YouTubeour Facebook pageOr here on our website with their respective recipes.
