Cajun White Chicken Chili

Cajun White Chicken Chili is comfort food with a little attitude. It starts like your classic white chicken chili, but then we turn things up with smoky andouille sausage, juicy shrimp, and the Cajun holy trinity, onion, bell pepper, and celery. A generous shake of Cajun spices brings just the right amount of heat and depth. Best part? It all simmers together in one pot in about 40 minutes.

Love More Recipes? Try My Cajun Shrimp Foil Packets or this One Pot Cajun Jambalaya next.

Why You’ll Love This Recipe

• Bold, complex Cajun flavor in a fraction of the time of traditional slow-simmered chili.
• Andouille sausage and shrimp make this feel like a special-occasion meal on a weeknight budget.
• Ready in 40 minutes — one pot, minimal cleanup.
• Thick, hearty, and deeply satisfying — one bowl and you are genuinely full.
• Freezes beautifully for effortless make-ahead meals all month.

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Ingredients You’ll Need

For the Chili:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 12 oz andouille sausage, sliced into rounds (smoked kielbasa works if andouille is hard to find)
• 12 oz medium raw shrimp, peeled and deveined (frozen and thawed works perfectly)
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
• 1 cup frozen or canned corn, drained
• 1 can (4 oz) diced green chiles
• 1 cup heavy cream or half-and-half
• 2 tablespoons olive oil

The Cajun Trinity + Aromatics:

• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced

Cajun Spice Blend:

• 1 1/2 teaspoons Cajun seasoning (store-bought or homemade)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt, black pepper, and cayenne to taste

For Serving:

• Sour cream, shredded cheese, sliced green onions
• Cornbread or crusty bread
• Hot sauce on the side

Why These Ingredients Work

Andouille sausage is the smoky, spiced backbone of this entire chili. Its pork fat renders into the pot as it browns, creating a deeply flavored cooking base that infuses the broth, vegetables, and chicken with a rich, smoky savoriness that no other sausage variety can replicate. This is the ingredient that makes people ask what your secret is.

The Cajun holy trinity — onion, green bell pepper, and celery — is the flavor foundation that distinguishes authentic Cajun cooking from anything else. These three vegetables cooked together create a savory, aromatic base that is uniquely Louisiana in character and makes every ingredient added on top of them taste more complex and intentional.

White beans do two important jobs in this chili simultaneously. They add a creamy, buttery texture that thickens the broth naturally without any flour or cornstarch, and they bring a hearty, protein-rich substance that makes the chili genuinely filling rather than just flavorful. Always mash a few against the side of the pot to thicken the broth further.

Shrimp added in the final few minutes cook perfectly in the residual heat of the broth without becoming rubbery. They bring a sweet, delicate seafood note that feels unexpected and exciting in a chili context — it is the detail that makes people lean in for another spoonful before they even know what they are tasting.

Essential Tools and Equipment

• Large heavy-bottomed pot or Dutch oven (at least 6-quart)
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Ladle for serving
• Colander for draining and rinsing beans
• Instant-read thermometer (optional)

Step-by-Step Instructions

Step 1: Brown the Andouille

Heat olive oil in your large pot over medium-high heat. Add the sliced andouille sausage and cook for 3 to 4 minutes without stirring until the cut sides develop a deep golden-brown crust. That crust is pure flavor — it builds the base for the entire chili. Remove the browned sausage to a plate and set aside, leaving the rendered fat in the pot.

Step 2: Sauté the Cajun Trinity

In the same pot with the sausage drippings, add the diced onion, green bell pepper, and celery. Cook over medium heat, stirring occasionally, for 5 to 6 minutes until softened and fragrant. Add the minced garlic and cook for 1 more minute, stirring constantly. The vegetables should smell amazing at this point — that is the holy trinity doing its job.

Step 3: Cook the Chicken and Spices

Add the bite-sized chicken pieces to the pot along with the Cajun seasoning, smoked paprika, cumin, thyme, oregano, salt, pepper, and cayenne. Stir well so the spices coat the chicken and vegetables evenly. Cook for 3 to 4 minutes until the chicken is lightly golden on the outside — it does not need to be fully cooked through yet.

Step 4: Build the Chili

Pour in the chicken broth and stir in the drained white beans, corn, diced green chiles, and browned andouille sausage. Bring to a boil over high heat, then reduce to a steady simmer. Use the back of a large spoon to mash about one-quarter of the beans against the side of the pot — this natural starch thickens the broth beautifully without any added thickeners.

Step 5: Add Cream and Simmer

Pour in the heavy cream and stir to combine. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the chili has thickened to your preferred consistency and all the flavors have had time to meld together. Taste and adjust seasoning — Cajun food is meant to be bold, so do not be shy about adding more Cajun seasoning or a splash of hot sauce.

Step 6: Add Shrimp and Serve

Stir in the raw shrimp and cook for 2 to 3 minutes just until they curl into a C-shape and turn pink and opaque. Do not overcook — overcooked shrimp are rubbery and tight rather than plump and tender. The moment all the shrimp are pink, ladle the chili immediately into bowls. Garnish with sour cream, green onions, and shredded cheese. Serve with cornbread or crusty bread on the side.

You Must Know

Add the shrimp last — always in the final 2 to 3 minutes of cooking. Shrimp cook incredibly fast and overcooked shrimp go from plump and sweet to tight and rubbery in under a minute. Watch them closely and pull the pot off the heat the moment every shrimp is pink and curled into a C-shape.

Mash some of the white beans against the side of the pot during simmering. This is the technique that gives white chicken chili its distinctive thick, creamy body without any flour or cornstarch. The more beans you mash, the thicker and creamier the chili becomes — completely adjustable to your family’s preference.

Personal Secret: Add a teaspoon of apple cider vinegar right before serving. It sounds unexpected in a chili but the bright acidity lifts all the smoky, spiced flavors and makes the whole bowl taste more vivid and alive. Start with half a teaspoon if you are unsure — you can always add more, but the difference is immediately noticeable.

Pro Tips & Cooking Hacks

• Brown the andouille sausage deeply before anything else — that crust built in step 1 flavors the entire pot.
• Use raw shrimp, not pre-cooked — pre-cooked shrimp added to hot liquid goes rubbery almost instantly.
• Mash at least 1/4 of the beans for a thicker, creamier broth — more mashing means thicker chili.
• Make the chili a day ahead and refrigerate — the Cajun spices deepen and meld overnight into something extraordinary.
• Keep hot sauce on the side rather than stirring it into the whole pot — let each person customize their heat level.

Flavor Variations & Suggestions

For a smoky roasted poblano version, char 2 fresh poblano peppers under the broiler until blackened, peel and dice them, then add with the other vegetables. Poblanos bring a mild, earthy heat and a complex roasted flavor that takes the Cajun notes in a wonderful southwestern direction.

Skip the shrimp and double the andouille sausage for a richer, heartier, all-pork version that is even easier to make and still deeply satisfying. This version also holds up better in the refrigerator and freezer since there is no shrimp to worry about overcooking during reheating.

Add a tablespoon of cream cheese stirred in with the heavy cream for an extra lush, thick, velvety broth that feels almost bisque-like in its richness. This small addition makes the chili feel considerably more indulgent without changing any of the bold Cajun flavors.

Make-Ahead Options

Make the entire chili through Step 5 — everything except the shrimp — up to 2 days ahead and refrigerate. The flavors deepen significantly overnight and the chili tastes markedly better by day two. When ready to serve, reheat on the stovetop over medium heat and add fresh raw shrimp in the final 3 minutes. Never add the shrimp ahead of time — they become rubbery when reheated.

Freeze the chili without the shrimp for up to 3 months in portioned airtight containers. Thaw overnight in the refrigerator, reheat gently on the stovetop over medium-low heat, and stir in fresh raw shrimp just before serving. The cream-based broth may look slightly separated after freezing — whisk it back together over gentle heat and it comes right back together.

What to Serve With Cajun White Chicken Chili

Homemade cornbread or a warm cast-iron skillet of jalapeño cheddar cornbread is the absolute perfect pairing for this chili — the slightly sweet, crumbly bread balances the bold Cajun heat beautifully and gives you something to dip into that glorious creamy broth.

A simple coleslaw on the side provides cool, creamy crunch that contrasts the warm, spiced chili wonderfully. The cool temperature and tangy dressing refresh the palate between spoonfuls and make the meal feel complete rather than just a single hearty bowl.

Set out a full toppings bar — sour cream, shredded cheddar or Monterey Jack, sliced green onions, pickled jalapeños, and hot sauce — and let everyone customize their bowl to their own heat preference. A toppings bar makes even a Tuesday night dinner feel like a small celebration.

Cold sweet tea, an ice-cold lager, or a crisp cold-pressed lemonade all pair beautifully with the Cajun spices. The sweetness and cold temperature in any of those drinks provide the perfect relief from the building warmth of the chili without dulling any of the bold, complex flavors.

Allergy Information

• Contains: Shellfish (shrimp), Pork (andouille sausage), Dairy (heavy cream)
• Shellfish-free: Simply omit the shrimp — the andouille chicken combination is hearty and complete on its own
• Dairy-free: Use full-fat coconut milk instead of heavy cream — it adds a subtle sweetness that actually pairs well with Cajun spices
• Gluten-free: Naturally gluten-free as written — verify andouille sausage and Cajun seasoning labels
• Lower heat: Reduce Cajun seasoning to 1 teaspoon, omit cayenne, and use mild green chiles

Storage & Reheating

• Store chili in airtight containers in the refrigerator for up to 3 days — shrimp is best eaten within 1 to 2 days.
• Reheat gently on the stovetop over medium-low heat — high heat makes shrimp rubbery.
• Freeze the chili without shrimp for up to 3 months; add fresh shrimp when reheating.
• The broth may thicken in the fridge — stir in a splash of broth to loosen before reheating.

FAQs

Can I make this without shrimp?

Absolutely — the chili is completely delicious with just chicken and andouille. Simply skip the shrimp step entirely and serve after the 15-minute simmer.

My chili is too thin. How do I thicken it?

Mash more beans against the side of the pot and simmer uncovered for another 10 minutes. You can also mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir the slurry into the simmering chili.

Can I use pre-cooked shrimp?

Pre-cooked shrimp added to hot liquid go rubbery almost immediately — they only need 60 seconds to warm through, so stir them in at the very last second before serving if that is what you have.

What can I use instead of andouille sausage?

Smoked kielbasa or any smoked pork sausage works as a substitute. The flavor will be slightly less spicy and distinctly Cajun, but still deeply smoky and delicious.

Is this chili very spicy?

With 1.5 teaspoons of Cajun seasoning it has a noticeable warmth rather than face-melting heat. Reduce the seasoning to 1 teaspoon, skip the cayenne, and use mild green chiles for a family-friendly mild version.

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