Cajun White Chicken Chili Recipe

I melded white chicken chili with andouille sausage, shrimp, and bold Cajun spices to create a White Chili With Sausage that comes together in just 40 minutes.

I never thought White Chicken Chili could pack this much attitude until I threw in smoky andouille sausage and juicy shrimp. This ain’t your average White Chili With Sausage moment, it’s more like Spicy Comfort Food with a Gulf twist that makes you curious what else is hiding in the bowl.

In 40 minutes you get bold Cajun hits, a little heat, and some unexpected seafood charm, and honestly I kept sneaking spoonfuls before it was finished. If you like flavors that surprise you and a soup that refuses to be boring, this one will do it.

Ingredients

• Smoky, spicy pork; adds rich fat and protein, bold Cajun flavor, can be salty.
• Lean protein, fills you up, low fat when skinless, soaks up spices well.
• High in fiber and protein, creamy texture, adds body and gentle earthiness.
• Lean seafood protein, cooks fast, slightly sweet, brightens the chili.
• Salt, paprika and peppers wake the pot, gives heat and smoky notes.
• Makes broth silky, adds tang and richness, a little goes a long way.
• Fresh crunch, mild sweetness, adds color and a green vegetable boost.

Ingredient Quantities

• 2 tbsp olive oil
• 8 oz andouille sausage, sliced (about 1 link)
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces (about 2 breasts)
• 8 oz shrimp, peeled and deveined
• 1 medium yellow or white onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 4 cups low sodium chicken broth
• 1 tbsp Cajun seasoning (more if you like it spicy)
• 1/2 tsp cayenne pepper, optional for extra heat
• 1/2 tsp dried thyme
• 1 bay leaf
• 4 oz cream cheese, softened
• 1/2 cup heavy cream or half and half
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh cilantro or parsley, for garnish
• 4 green onions, thinly sliced, for garnish
• Lime wedges, for serving

How to Make this

1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium high heat. Add 8 oz sliced andouille and cook until browned, about 4 minutes, stirring so it doesnt stick; remove with a slotted spoon and set aside but leave the flavorful fat in the pot.

2. Season 1 lb bite sized chicken pieces with a little salt, pepper and 1/2 of the 1 tbsp Cajun seasoning. Add chicken to the pot and brown on all sides, about 3 to 4 minutes, not cooked through. Remove and set aside with the sausage.

3. Add the diced onion, green bell pepper and 2 stalks diced celery to the pot and cook until softened, about 5 minutes. Stir in 3 minced garlic and cook 30 seconds until fragrant.

4. Sprinkle in the rest of the 1 tbsp Cajun seasoning, 1/2 tsp cayenne if using, 1/2 tsp dried thyme and 1 bay leaf. Toast the spices about 20 seconds to wake them up.

5. Add the 2 cans drained and rinsed white beans and 4 cups low sodium chicken broth. Return the sausage and chicken to the pot, bring to a simmer, reduce heat to medium low and cook 10 minutes so flavors marry. If you want a thicker chili, mash about 1 cup of the beans against the side of the pot with a spoon.

6. Stir in 4 oz softened cream cheese in chunks until melted and smooth, then add 1/2 cup heavy cream or half and half. Heat gently, dont boil hard, until the soup is creamy and combined.

7. Add 8 oz peeled deveined shrimp and simmer just until pink and opaque, 2 to 4 minutes depending on size. Shrimp cooks fast so watch it or itll get rubbery.

8. Taste and adjust seasoning with salt, black pepper and more Cajun seasoning or cayenne if you want it hotter. Remove bay leaf.

9. Serve topped with 2 tbsp chopped cilantro or parsley and thinly sliced green onions. Offer lime wedges on the side to squeeze over each bowl for brightness.

Equipment Needed

1. large pot or Dutch oven
2. cutting board
3. chef’s knife
4. slotted spoon
5. wooden spoon or silicone spatula
6. measuring cups and spoons
7. colander (for draining and rinsing beans)
8. ladle and tongs (ladle for serving, tongs for moving chicken/sausage)

FAQ

Cajun White Chicken Chili Recipe Substitutions and Variations

• Andouille sausage: swap with smoked kielbasa, Spanish chorizo, or a turkey sausage link. Chorizo will make it spicier so taste and pull back on the cayenne if needed.
• Chicken breasts: use boneless skinless thighs for more juiciness, shredded rotisserie chicken to save time, or firm tofu if you want a vegetarian version.
• White beans (cannellini/great northern): navy beans, baby lima, or even chickpeas work fine for texture and soak up the flavors, just rinse canned beans well.
• Cream cheese / heavy cream: mascarpone or plain Greek yogurt (temper it with a little hot broth so it doesnt curdle), or full fat coconut milk for a dairy free swap; evaporated milk plus a tablespoon of butter also gives richness.

Pro Tips

– Brown the andouille good and leave the fat in the pot, dont scrape it away — those browned bits are flavor gold. If the pan looks dry when you add the veg, splash a little broth and scrape the bottom so nothing gets wasted.

– Pat the chicken dry and season before it hits the pan, then sear just until golden, not all the way through. That way it stays juicy after simmering, and you get better texture than if you overcrowd the pot.

– For a silky, thicker base, mash about a cup of the beans or blitz part of them with an immersion blender, not all of them though, you want some beans whole. Soften the cream cheese first and temper it with a ladle of hot broth or cream before adding it back, heat gently so it doesnt split or get grainy.

– Add the shrimp at the very end and watch them like a hawk, they go from perfect to rubbery super fast. Finish with a big squeeze of lime and then taste for salt, acid brightens everything and you might need less salt than you think because of the sausage and broth.