Ingredients
Meat & Seafood
- 1 pound boneless skinless chicken breast, cubed
- 16 ounces andouille sausage, sliced
- 1/2 pound raw shrimp, peeled, deveined, tails removed
Vegetables
- 1 medium white onion, diced
- 4 medium celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, minced
- 4 cloves garlic, minced
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
Other Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Brown Chicken and Sausage: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage, cooking and stirring occasionally until the chicken is browned and cooked through, about 5 to 7 minutes.
- Sauté Vegetables: Add diced onion, sliced celery, diced green bell pepper, and minced jalapeño to the pot. Cook while stirring frequently for about 5 minutes until the vegetables soften.
- Add Spices and Flour: Stir in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Continue cooking and stirring constantly for 1 to 2 minutes to blend flavors and cook out the raw flour taste.
- Add Liquids and Beans: Gradually pour in the chicken broth while stirring to avoid lumps. Add the drained great northern beans and bring the mixture to a simmer. Reduce heat and let it cook gently for 10 minutes to thicken and develop flavors.
- Finish with Shrimp and Cream: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes until the shrimp turn pink and are cooked through. Serve hot and enjoy your Cajun white chicken chili.
Notes
- For a milder chili, reduce or omit the cayenne pepper and jalapeño.
- Andouille sausage can be substituted with smoked kielbasa or any smoked sausage.
- You can substitute heavy cream with half-and-half for a lighter option, but it may slightly affect the creaminess.
- Be sure to stir frequently when adding flour and spices to avoid burning.
- This chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Cajun
