Cajun White Chicken Chili
A comforting one-pot meal combining the savory essence of Cajun spices with tender chicken, andouille sausage, and shrimp.
Ingredients
Meats
- 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 jalapeno, minced
- 4 cloves garlic, minced
Liquids and Broth
- 4 cups chicken broth
- 1/2 cup heavy cream
Spices and Seasoning
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
Oils
- 3 tablespoons olive oil
Legumes
- 2 15 ounce cans great northern beans, drained
Instructions
Cooking the Meat
- Heat 3 tablespoons of olive oil in a large pot over medium-high heat.
- Add the cubed chicken and sliced andouille sausage. Cook until browned and cooked through, about 5 to 7 minutes.
Adding Vegetables
- Stir in the diced onion, sliced celery, diced green bell pepper, and minced jalapeño.
- Cook for about 5 minutes, stirring often, until vegetables soften and release their flavors.
Flavor Development
- Add minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour.
- Cook for 1 to 2 minutes, stirring constantly to avoid burning.
Simmering the Chili
- Gradually pour in the chicken broth while stirring.
- Add drained great northern beans and bring the mixture to a simmer.
- Reduce heat and cook gently for about 10 minutes.
Finishing Touches
- Stir in the raw shrimp and heavy cream.
- Cook for an additional 2 to 3 minutes, until the shrimp are pink and fully cooked.
- Serve hot.
Notes
For serving, consider topping it with chopped cilantro, green onions, or sour cream. Pair with cornbread or crusty bread for added texture and flavor.