In our home, weeknight dinners are often a dance between deliciousness and doable. Like many families, we crave meals that are both satisfying and relatively quick to put on the table. That’s why discovering Rachel Farnsworth’s Cajun White Chicken Chili recipe felt like striking gold. It promised a vibrant twist on classic comfort food, infusing the creamy, mild flavors of white chicken chili with the bold, spicy kick of Cajun cuisine. Intrigued, and always up for a culinary adventure, I decided to give it a try.

From the moment the aroma of sautéed andouille sausage and Cajun spices filled my kitchen, I knew this chili was going to be something special. The prep work was genuinely quick – chopping vegetables and cubing chicken was all it took. And the cooking process? A breeze! Within just about 40 minutes, as promised, a steaming pot of creamy, flavorful chili was ready to grace our dinner table.

The first spoonful was a revelation. The creamy base of the white chili, studded with tender chicken and creamy great northern beans, was perfectly balanced by the smoky andouille sausage and the lively blend of Cajun spices. The shrimp, added in the final moments, brought a delicate sweetness and a delightful textural contrast. My family, usually divided in their chili preferences (some prefer classic tomato-based, others white), unanimously declared this Cajun White Chicken Chili a winner. Even my spice-averse child enjoyed it, finding the heat present but not overwhelming. It was hearty, comforting, and exciting all at once – a true flavor fiesta in a bowl! This recipe has since become a regular in our rotation, perfect for chilly evenings or any time we’re craving a meal that’s both easy to make and bursting with flavor. If you’re looking to spice up your chili game and transport your taste buds to Louisiana, look no further. This Cajun White Chicken Chili is guaranteed to become your new family favorite too.

Ingredients

This recipe utilizes a harmonious blend of fresh ingredients and pantry staples to create a flavorful and satisfying Cajun White Chicken Chili. Here’s what you’ll need to gather:

3 tablespoons olive oil: Olive oil serves as the base for sautéing the vegetables and meats, providing a healthy fat and a subtle fruity flavor that complements the other ingredients. You can also use other neutral oils like canola or vegetable oil if preferred, but olive oil adds a touch of richness.
1 pound boneless, skinless chicken breasts, cubed: Chicken breasts are the lean protein backbone of this chili. Cubing them ensures they cook quickly and evenly, becoming tender and juicy within the chili. Feel free to use chicken thighs for a richer, more flavorful chili, though cooking time might need slight adjustment.
16 ounces andouille sausage, sliced: Andouille sausage is the star ingredient that brings the Cajun flair to this chili. Its smoky, spicy flavor is essential to the overall profile. Look for authentic andouille sausage for the best results. If you can’t find andouille, chorizo or even a smoked kielbasa can be used as a substitute, although the flavor profile will be slightly different.
1 medium white onion, diced: White onion provides a foundational aromatic base for the chili. When sautéed, it becomes sweet and mellow, contributing depth of flavor to the overall dish. Yellow onion can also be used as a substitute.
4 medium celery ribs, sliced: Celery adds a subtle savory note and a pleasant textural crunch to the chili. It’s a classic aromatic vegetable that complements the other flavors beautifully.
1 medium green bell pepper, diced: Green bell pepper contributes a slightly sweet and grassy flavor, as well as a vibrant color to the chili. It adds a touch of freshness and balances the richness of the sausage and cream. You could also use red or yellow bell pepper for a slightly sweeter taste.
1 medium jalapeño, minced: Jalapeño provides a crucial element of heat to the Cajun chili. Mincing it finely distributes the spice throughout the dish. For a milder chili, remove the seeds and membranes before mincing. For extra heat, leave them in, or even add a second jalapeño.
4 cloves minced garlic: Garlic is an indispensable aromatic ingredient in countless cuisines, and it’s no different here. Minced garlic adds a pungent, savory depth that enhances all the other flavors in the chili. Freshly minced garlic is always recommended for the best flavor.
2 teaspoons ground cumin: Cumin brings a warm, earthy, and slightly smoky flavor that is characteristic of both chili and Cajun cuisine. It adds a foundational spice note that ties the flavors together.
1 teaspoon smoked paprika: Smoked paprika lends a deep, smoky, and slightly sweet flavor that amplifies the andouille sausage’s smokiness and adds complexity to the spice blend. It’s a key ingredient in achieving that authentic Cajun flavor profile.
1 teaspoon chili powder: Chili powder provides a mild, rounded chili flavor that contributes to the overall depth of the spice blend. It’s a blend of spices, usually including dried chili peppers, cumin, oregano, and garlic powder, adding a foundational chili taste without excessive heat.
1 teaspoon cayenne pepper: Cayenne pepper is the ingredient that brings the real heat to this Cajun chili. It adds a direct, fiery spice that complements the other spices and balances the creaminess of the chili. Adjust the amount of cayenne pepper to your preferred spice level.
3 tablespoons all-purpose flour: Flour acts as a thickening agent for the chili. When cooked with the vegetables and spices, it creates a roux that helps to thicken the broth and create a creamy texture. For a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch (though cornstarch should be added as a slurry at the end of cooking).
4 cups chicken broth: Chicken broth is the liquid base of the chili, providing moisture and a savory chicken flavor. Use low-sodium chicken broth to control the salt level of the dish. You can also use homemade chicken broth for an even richer flavor.
2 (15 ounce cans) great northern beans, drained: Great northern beans are the classic bean choice for white chicken chili. They are creamy, mild, and hold their shape well during cooking. Draining and rinsing them removes excess starch and sodium. You can also use cannellini beans or navy beans as substitutes.
1/2 pound raw shrimp, peeled, deveined, tails removed: Shrimp adds a delicate sweetness and a quick-cooking protein element to the chili, enhancing its Cajun flair. Using raw shrimp ensures they cook perfectly tender and juicy in the final minutes of simmering. Make sure they are peeled, deveined, and tails removed for ease of eating.
1/2 cup heavy cream: Heavy cream is the final touch that brings richness and creaminess to the chili. It smooths out the flavors, adds a luxurious texture, and creates that classic white chili creaminess. For a slightly lighter option, you could use half-and-half, but heavy cream will provide the richest result.

Instructions

Follow these step-by-step instructions to create your own pot of delicious Cajun White Chicken Chili:

Sauté Chicken and Sausage: Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the cubed chicken breasts and sliced andouille sausage. Cook, stirring occasionally with a wooden spoon or spatula, until the chicken is nicely browned on all sides and cooked through, about 5 to 7 minutes. The browning process, known as the Maillard reaction, is crucial for developing deep, savory flavors in the chili. Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety. The sausage will also release its flavorful rendered fat into the pot, adding another layer of richness.
Sauté Vegetables: Add the diced white onion, sliced celery ribs, diced green bell pepper, and minced jalapeño to the pot with the chicken and sausage. Continue to cook, stirring frequently, for about 5 minutes, or until the vegetables begin to soften and the onion becomes translucent. Sautéing the vegetables softens them and releases their natural sugars, enhancing their flavor and creating a sweeter, more complex base for the chili. Stirring frequently prevents sticking and ensures even cooking.
Bloom Spices and Thicken: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour into the pot with the vegetables and meats. Cook for 1 to 2 minutes, stirring constantly, until the spices become fragrant and the flour is incorporated and starts to lightly toast. This process, known as “blooming” the spices, releases their aromatic oils and intensifies their flavor. Toasting the flour slightly helps to prevent a raw flour taste and further aids in thickening the chili. Stir constantly to prevent the flour from burning.
Add Broth and Beans, Simmer: Gradually pour in the 4 cups of chicken broth while stirring continuously to prevent lumps from forming from the flour. Add the drained great northern beans to the pot. Increase the heat to bring the mixture to a simmer, then immediately reduce the heat to low, cover the pot, and let it cook for 10 minutes. Simmering allows the flavors to meld together and deepen, while also allowing the chili to thicken further. Covering the pot helps to retain heat and moisture, ensuring even cooking.
Add Shrimp and Cream, Finish: Stir in the ½ pound of raw shrimp and ½ cup of heavy cream into the simmering chili. Cook for an additional 2 to 3 minutes, or until the shrimp turn pink and are fully cooked through. Shrimp cook very quickly, so be careful not to overcook them, which can make them rubbery. Once they are pink and opaque, they are done. The heavy cream should be stirred in gently to avoid curdling. It will enrich the chili, add a smooth, creamy texture, and balance the spice.
Serve Hot: Ladle the Cajun White Chicken Chili into bowls and serve hot. Garnish with your favorite toppings (see serving suggestions below) and enjoy the explosion of Cajun-inspired flavors!

Nutrition Facts (Estimated)

Servings: 8 servings
Calories per serving (estimated): Approximately 450-550 calories (This is an estimate and can vary based on specific ingredient brands and portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands of ingredients you use).
Note: This is a general estimate. Nutritional values can vary based on the specific brands of ingredients used, the fat content of the sausage and chicken, and portion sizes. For more accurate nutritional information, it is recommended to use a nutrition calculator with the specific ingredients you use.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This recipe is designed for efficiency, allowing you to have a flavorful and satisfying meal on the table in under an hour, perfect for busy weeknights.

How to Serve Cajun White Chicken Chili

Cajun White Chicken Chili is delicious on its own, but it’s even better with the right accompaniments and toppings. Here are some serving suggestions to elevate your chili experience:

Classic Toppings:
- Shredded Cheese: Monterey Jack, cheddar, pepper jack, or a blend of cheeses all work wonderfully.
- Sour Cream or Greek Yogurt: Adds a cool and tangy contrast to the spicy chili.
- Chopped Fresh Cilantro or Parsley: Provides a fresh, herbaceous note and a pop of color.
- Sliced Green Onions: Offer a mild oniony bite and visual appeal.
- Avocado or Guacamole: Adds creaminess and healthy fats, complementing the spice.
- Tortilla Strips or Crushed Tortilla Chips: Provide a crunchy texture and a satisfying bite.
Cajun-Inspired Toppings:
- Hot Sauce: Louisiana-style hot sauce or your favorite Cajun hot sauce to amp up the heat.
- Pickled Okra or Jalapeños: Add a tangy and spicy kick.
- Cajun Seasoning: A sprinkle of extra Cajun seasoning for an extra layer of flavor.
- Cooked Crawfish Tails (optional): For a truly decadent Cajun twist, add some cooked crawfish tails as a topping.
Side Dishes:
- Cornbread: Classic cornbread, jalapeño cornbread, or even sweet cornbread muffins are perfect for soaking up the chili.
- Biscuits: Flaky buttermilk biscuits are another great option for dipping and enjoying with the chili.
- Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich chili.
- Sweet Potato Fries or Wedges: The sweetness of sweet potatoes complements the spicy chili beautifully.
- Rice: White rice or brown rice can be served underneath the chili for a heartier meal.

Additional Tips for Perfect Cajun White Chicken Chili

To ensure your Cajun White Chicken Chili is a resounding success, consider these helpful tips:

Adjust the Spice Level to Your Preference: Cajun cuisine is known for its spice, but you can easily customize the heat level of this chili. If you prefer a milder chili, reduce or omit the cayenne pepper and remove the seeds and membranes from the jalapeño. For a spicier chili, add more cayenne pepper, include the jalapeño seeds, or add a pinch of red pepper flakes. You can also serve hot sauce on the side for those who like extra heat.
Don’t Overcrowd the Pot: When sautéing the chicken and sausage, avoid overcrowding the pot. Overcrowding can lower the temperature of the oil and cause the meat to steam instead of brown. If necessary, cook the chicken and sausage in batches to ensure proper browning and flavor development.
Taste and Season as You Go: Seasoning is key to a flavorful chili. Taste the chili at various stages of cooking and adjust the seasonings as needed. You may need to add more salt, pepper, cumin, or other spices to achieve the perfect flavor balance. Remember that flavors will meld and deepen as the chili simmers.
Use Quality Ingredients: The flavor of your chili is directly influenced by the quality of your ingredients. Use good quality andouille sausage for authentic Cajun flavor. Fresh, high-quality chicken and vegetables will also contribute to a better tasting chili. Using good quality chicken broth is also important for a rich and flavorful base.
Make it Ahead of Time: Chili is often even more flavorful the next day as the flavors have had more time to meld together. Cajun White Chicken Chili can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. This makes it a great option for meal prepping or for making ahead for a party or gathering.

Frequently Asked Questions (FAQ)

Here are some common questions and answers about making Cajun White Chicken Chili:

Q1: Can I use different types of beans?

A: Yes, you can definitely substitute other types of beans for great northern beans. Cannellini beans (white kidney beans) or navy beans would both work well as they have a similar creamy texture and mild flavor. Pinto beans could also be used for a slightly different flavor profile, though they are not traditionally used in white chicken chili.

Q2: I can’t find andouille sausage. What can I substitute?

A: While andouille sausage is essential for the authentic Cajun flavor, you can use substitutes if it’s not available. Chorizo (especially Mexican chorizo) or smoked kielbasa are good alternatives. They will provide a smoky and slightly spicy flavor, though the overall taste will be slightly different from andouille. If using chorizo, be aware that it can be quite greasy, so you may want to drain off some excess fat after cooking it.

Q3: Can I make this chili in a slow cooker or Instant Pot?

A: Yes, this chili can be adapted for both slow cookers and Instant Pots.

*   **Slow Cooker:** Sauté the chicken, sausage, and vegetables as instructed in steps 1-3 in a skillet. Then, transfer everything to a slow cooker. Add the chicken broth and beans. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the shrimp and heavy cream in the last 30 minutes of cooking.

*   **Instant Pot:** Use the sauté function to cook the chicken, sausage, and vegetables as in steps 1-3.  Add the spices and flour, then pour in the chicken broth and beans.  Seal the Instant Pot and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes, then a quick release of any remaining pressure. Stir in the shrimp and heavy cream and use the sauté function to cook for 2-3 minutes until the shrimp are pink.

Q4: Can I make this chili vegetarian or vegan?

A: To make this chili vegetarian, omit the chicken, andouille sausage, and shrimp. To maintain the smoky flavor, you can add smoked paprika and liquid smoke (a few drops) to enhance the smokiness. For vegan, in addition to removing the meats, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. You could also add vegetables like corn, zucchini, or potatoes to make it heartier. Consider adding smoked tofu or plant-based sausage alternatives for texture and flavor.

Q5: How do I store leftover Cajun White Chicken Chili?

A: Leftover Cajun White Chicken Chili should be cooled to room temperature and then stored in an airtight container in the refrigerator. It will keep well for 3-4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until heated through. You may need to add a splash of chicken broth or water if the chili has thickened too much during storage. Freezing is not recommended due to the cream and shrimp, which can change texture upon thawing. However, if you want to freeze it, do so before adding the shrimp and cream. Add those fresh when reheating.