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Cajun White Chicken Chili

A delightful twist on traditional chili, packed with flavor from chicken, andouille sausage, and shrimp in a creamy broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Proteins
  • 1 pound boneless, skinless chicken breasts Can substitute with turkey or lentils for a vegetarian version.
  • 1 pound andouille sausage, sliced Milder alternatives include Italian sausage or chicken sausage.
  • 1 cup shrimp, peeled and deveined Frozen shrimp can be used, ensure they are thawed first.
Vegetables
  • 1 onion, diced
  • 2 cloves garlic, minced
Beans and Broth
  • 2 cans white beans, drained and rinsed
  • 4 cups chicken broth
Spices and Seasoning
  • 1 tablespoon Cajun seasoning Adjust to taste for spice levels.
  • 1 teaspoon cumin
  • Salt and pepper to taste
Cooking Fat
  • 2 tablespoons olive oil For sautéing.
Garnish
  • Chopped green onions For garnish.

Method
 

Preparation
  1. Start by heating olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
  3. Add the sliced andouille sausage and cook until browned.
  4. Cut the chicken breasts into bite-sized pieces. Add them to the pot and cook until no longer pink.
  5. Stir in the Cajun seasoning, cumin, salt, and pepper to enhance the flavors.
  6. Add the drained white beans and chicken broth, then bring everything to a simmer.
Cooking
  1. Let the chili cook for about 20 minutes for the flavors to meld together.
  2. Add the shrimp and cook until they turn pink and are fully cooked, usually around 5 minutes.
  3. Serve hot, garnished with freshly chopped green onions.

Notes

For best flavor, let the chili sit for a few hours or overnight. This dish pairs well with cornbread or tortillas. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.