Cajun White Chicken Chili: 40-Minute Stovetop Dinner

Cajun White Chicken Chili takes the already beloved American classic and runs it straight through the Louisiana bayou smoky andouille sausage, plump shrimp, the classic Cajun vegetable trinity of onion, celery, and bell pepper, and a bold spice blend transform a bowl of white chicken chili into something that genuinely knocks your socks off from the first spoonful. The whole pot comes together on a single stovetop in about 40 minutes.

Why You’ll Love This Recipe

• The best of two beloved American dishes: White chicken chili meets Cajun cooking in one pot, producing a dinner that feels entirely new and familiar at the same time.
• Andouille sausage adds smoky, spicy depth: This one ingredient lifts the entire chili from good to unforgettable — its smoky, garlicky character permeates the broth from the first minute it hits the pot.
• Shrimp finish in 3 minutes: Stirred in at the very end, the shrimp cook in the residual heat of the broth and add a Louisiana-style seafood dimension that makes this chili genuinely unique.
• Weeknight-ready in 40 minutes: No slow cooker, no overnight prep — this chili builds its deep flavor through a high-heat sauté and rapid simmer on the stovetop.
• Crowd-ready and cook-off worthy: Make a double batch for game day, chili cook-offs, or any cold-weather gathering — this recipe consistently wins the room.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot (at least 6-quart)
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Ladle for serving

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Ingredients You’ll Need

• 3 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 16 oz andouille sausage, sliced into ½-inch rounds
• 1 white onion, diced
• 4 stalks celery, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced (seeds removed for mild, seeds left in for hot)
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cayenne pepper (reduce to ½ tsp for medium heat)
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) great northern beans, drained and rinsed
• ½ lb small raw shrimp, peeled, deveined, and tails removed
• ½ cup heavy cream
• Salt and black pepper to taste
• Sliced green onions, sour cream, shredded cheese, lime wedges for serving

Ingredient Notes

Andouille Sausage: This smoked, heavily spiced Louisiana pork sausage is what gives this chili its distinctive Cajun character — the smokiness and garlicky spice permeate the broth from the moment the sausage hits the hot oil. Look for it near the kielbasa and smoked sausage at major US grocery stores. Aidells, Johnsonville, and Zatarain’s all make widely available andouille. If unavailable, kielbasa substitutes with a milder, less spicy result, and you can boost the heat with extra cayenne.

The Cajun Trinity: Onion, celery, and green bell pepper form the aromatic foundation of nearly every authentic Cajun dish, functioning the same way that the French mirepoix functions in classical European cooking. All three go into the pot at the same time after the meat and cook down together until deeply soft and fragrant. Don’t skip any of the three — removing one changes the fundamental flavor balance of the chili.

Great Northern Beans: These large, creamy white beans absorb the spiced broth beautifully and give the chili its characteristic white color and thick, hearty body. Navy beans or cannellini beans substitute equally well — all three varieties have a mild flavor and creamy texture that work with the Cajun spice profile. Rinse and drain the beans before adding to remove excess starch and reduce sodium.

Shrimp: Add the shrimp in the very last 2–3 minutes of cooking — they turn from translucent to opaque pink almost instantly in the hot broth and overcook into rubbery pellets if left longer. Use already-peeled and deveined small or medium shrimp for the easiest prep. Frozen shrimp thawed in cold water for 15 minutes works just as well as fresh and costs significantly less at most US stores.

Step-by-Step Instructions

Step 1: Brown the Chicken and Sausage

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add cubed chicken and sliced andouille in a single layer. Cook, stirring occasionally, for 5–7 minutes until the chicken browns on the outside and the sausage develops caramelized edges. The sausage releases its flavorful fat into the pot — this is the flavor foundation of the entire chili.

Step 2: Cook the Cajun Trinity

Add diced onion, celery, bell pepper, and minced jalapeño to the pot. Cook over medium heat, stirring frequently, for about 5 minutes until the vegetables soften and turn translucent. The kitchen fills with a deeply savory aroma at this stage — this is the Cajun trinity doing its essential work.

Step 3: Add Garlic and Spices

Add minced garlic, cumin, smoked paprika, chili powder, and cayenne pepper. Stir constantly for 60–90 seconds until the spices bloom in the hot oil and become deeply fragrant. Sprinkle the flour over everything and stir for another 1–2 minutes — the flour cooks out its raw taste and begins thickening the eventual broth.

Step 4: Add Broth and Beans

Pour in the chicken broth gradually while stirring constantly to dissolve the flour completely and prevent lumps. Add the drained and rinsed white beans and stir to combine. Bring the pot to a simmer over medium-high heat, then reduce heat to medium-low and simmer uncovered for 10 minutes to let the flavors meld.

Step 5: Add Shrimp and Cream

Stir in the shrimp and cook for exactly 2–3 minutes until they turn pink and opaque throughout. Remove the pot from the heat and stir in the heavy cream — adding cream off the heat prevents any chance of curdling and keeps the broth silky smooth. Taste and adjust salt, pepper, and cayenne before serving.

Step 6: Garnish and Serve

Ladle the chili into deep bowls. Top each serving with sliced green onions, a dollop of sour cream, shredded cheese, and sliced or pickled jalapeño. Serve with lime wedges and cornbread or crusty French bread for dipping into the spiced, smoky broth. Set hot sauce on the table for heat seekers.

Pro Tips & Cooking Hacks

• Add the shrimp in the very last 2–3 minutes and pull the pot off the heat immediately once they turn pink — overcooked shrimp turn rubbery within 60 extra seconds and ruin the texture of the whole chili.
• Stir in the heavy cream off the heat after removing the pot from the burner — this prevents curdling and keeps the broth silky rather than grainy.
• Mash about ¼ cup of the white beans with a fork and stir them back into the broth during the simmer — this naturally thickens the chili without adding any flour or starch.
• Use the sliced sausage fat that renders in the pot during Step 1 as the cooking medium for the vegetables — it builds extra smoky, Cajun depth into the vegetable sauté that oil alone cannot achieve.
• Squeeze a fresh lime wedge into your bowl right before eating — the citrus cuts through the richness of the cream and makes every Cajun flavor pop more brightly on the palate.

Tips & Variations

Adjust the Heat: As written, this chili lands at a medium spice level from the jalapeño, cayenne, and spicy andouille working together. For a milder version, remove the jalapeño seeds and ribs, reduce cayenne to ¼ teaspoon, and use a mild kielbasa instead of andouille. For a genuinely hot bowl, leave the jalapeño seeds in, double the cayenne, and add a serrano pepper alongside the jalapeño.

Make It Slow Cooker Style: After browning the meat and sautéing the vegetables in steps 1–3, transfer everything to a 6-quart slow cooker along with the broth and beans. Cook on LOW for 6 hours or HIGH for 3 hours. Stir in shrimp and cream in the last 15 minutes on LOW. The slow cooker version develops a slightly deeper, more integrated spice flavor from the longer cook.

Thicken Without Flour: For a gluten-free version, skip the flour entirely. Scoop ½ cup of white beans from the pot and mash them with a fork until smooth, then stir the mash back into the broth. It thickens the chili naturally while adding body and keeping the full flavor profile intact — a technique Cajun cooks have used for generations with red beans and rice.

Serving Suggestions

Serve in deep, wide bowls with a full toppings spread at the table — this is the kind of chili that rewards generous topping application. Sour cream, shredded Pepper Jack or sharp cheddar, pickled jalapeños, diced avocado, crushed tortilla chips, and extra lime wedges all belong within reach of everyone at the table. [Internal link: Crockpot Chicken Fajitas]

Homemade or boxed skillet cornbread belongs alongside this chili — the slight sweetness of cornbread provides a perfect counter to the bold Cajun heat, and dunking a wedge into the smoky, creamy broth is one of the most satisfying bites in all of American comfort food.

For a game-day crowd, serve the chili in a large pot on a warming burner with a full topping station nearby. Set out small paper cups alongside the full bowls so guests can sample before committing. This chili consistently generates the most recipe requests of anything I serve, so print a few copies to hand out before the guests leave.

Common Mistakes

• Overcooking the shrimp: Shrimp turn pink and fully cook in 2–3 minutes. Adding them too early or leaving the pot on heat too long after they turn pink produces rubbery, tough shrimp. Pull the pot off the heat the moment they become opaque.
• Adding cream while the pot is still on high heat: Heavy cream added to a boiling liquid can curdle and separate. Always reduce to low heat or remove from the burner entirely before stirring in the cream.
• Skipping the andouille: Kielbasa is an acceptable substitute but delivers a noticeably milder, less complex result. Andouille is the ingredient that makes this chili distinctly Cajun — it’s worth seeking out at most major US grocery stores.
• Not cooking out the flour: Raw flour stirred into the pot produces a pasty, starchy taste in the finished chili. Always cook it for a full 1–2 minutes while stirring before adding any liquid.
• Skipping the lime at serving: Fresh lime juice squeezed over the bowl right before eating is what bridges the richness of the cream with the boldness of the Cajun spices. Don’t let guests skip it — put lime wedges on every bowl.

What to Serve With Cajun White Chicken Chili

Skillet cornbread is the definitive accompaniment — cast iron, buttery, slightly sweet, and sturdy enough to survive a full dunk into spiced broth. Make it from a box mix in 25 minutes while the chili simmers and pull it out of the oven right as the shrimp go into the pot — the timing works out almost perfectly every time.

Crusty French bread or a seeded baguette makes an excellent alternative when cornbread isn’t happening. Warm the bread in the oven for 5 minutes while the chili simmers and serve with good butter — the bread does exactly the same job as the cornbread, soaking up the smoky, creamy broth from every corner of the bowl.

A cold, crisp coleslaw with a tangy vinegar dressing provides temperature and textural contrast to the hot, creamy chili and echoes the Southern flavors on the table without adding any complexity to the prep. Set the slaw out in a big bowl and let everyone pile it alongside the chili in the same bowl — the two together are better than either separately.

Frequently Asked Questions

Can I leave out the shrimp?

Yes — the chili stands on its own with just chicken and andouille as the proteins. The shrimp add a distinctive Louisiana-style seafood dimension that makes the recipe truly unique, but the chili without shrimp still delivers excellent Cajun flavor. Increase the chicken or andouille to compensate for the missing protein if desired.

Can I use rotisserie chicken instead of raw?

Yes — shred 2 cups of rotisserie chicken and add it along with the beans and broth, skipping the browning step. This shortcut saves about 10 minutes and works beautifully. Brown the andouille sausage on its own first to render its fat and develop the caramelized edges that the browned chicken normally provides.

How spicy is this chili?

As written, this chili registers at medium spice — noticeable heat from the jalapeño, cayenne, and andouille that builds pleasantly without overwhelming most adult palates. Reduce cayenne to ¼ teaspoon and use a mild sausage for a family-friendly version. Leave the jalapeño seeds in and add extra cayenne for serious heat seekers.

Can I make this ahead?

Make the chili through Step 4 — broth, beans, and simmering — up to 2 days ahead and refrigerate. When ready to serve, reheat gently on the stovetop over medium heat until simmering, then add the shrimp and cream fresh at serving time. The shrimp must be cooked fresh — they do not reheat well from a previous day.

Can I make this gluten-free?

Yes — replace the 3 tablespoons of flour with 1 tablespoon of cornstarch mixed into the broth before adding it to the pot, or skip the thickener entirely and mash some of the white beans to naturally thicken the broth. Verify that the andouille sausage and chicken broth you use are both certified gluten-free before purchasing.

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