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A gutsy take on white chili gets a Bayou makeover in this dish. It's got juicy chicken, spicy andouille, plump shrimp, and a creamy bean base packed with Cajun kick. You just need 40 minutes to go from chopping board to table, making it a go-to for those hungry nights or whenever friends crash your place for a big game.
One Mardi Gras I tossed this together for friends and it was gone way too fast. Everybody wanted more of that smoky heat and dreamy texture, so now it’s a winter must-have.
Savory Ingredients
- Heavy cream: swirl it in last for smooth silkiness that brings it all together
- Raw shrimp: sweet and briny, gives a nod to New Orleans, peel and remove tails so nobody has to fish them out
- Great northern beans: soft and mellow, rinse and drain for best spoonfuls
- Chicken broth: makes things rich and satisfying—grab low sodium if you want to keep salt in check
- All-purpose flour: this thickens up the chili so you get that cozy stew vibe
- Cayenne pepper: boosts the heat, real Cajun style
- Chili powder: rounds out the whole flavor mix and ties the spices together
- Smoked paprika: tosses in a hint of wood-fired goodness—Spanish versions especially rock
- Ground cumin: big earthy flavor, a little smoky too, use a fresher jar if you can
- Garlic: punchy aroma and flavor—smash those cloves fresh for the best taste
- Jalapeno: tosses in just enough pep and green brightness, shiny skin means it’s fresh
- Green bell pepper: gives sweet freshness, a good one is firm and weighs heavy
- Celery ribs: for snap and a herby breathe—look for stalks that crack clean when you bend 'em
- White onion: adds bulk and a natural sweetness, heavier onions are the freshest
- Andouille sausage: smoky, spicy, and unmistakably Louisiana—spicy but not dry is best
- Boneless skinless chicken breast: lean, protein-packed, and soaks up all that spice—cube for quick, even cooking
- Olive oil: starts things off with a golden flavor boost, extra virgin is top choice
Step-by-Step Instructions
- Finish with Shrimp and Cream
- Go ahead and toss in the shrimp and the cream. Give it a couple minutes so the shrimp are pink and curled—don't overdo or they'll go tough. Now's when it all comes together.
- Build the Chili Base
- Pour in the broth little by little, giving it a good stir to keep things smooth, and throw in your drained beans. Let it get to a nice simmer, then drop the heat and cook it easy for ten minutes. If it feels too chunky, mash up a few beans on the pot’s edge for added creaminess.
- Toast the Spices
- Sprinkle in the garlic, cumin, smoked paprika, chili powder, cayenne, and flour. Keep stirring for a minute or two, let those spices wake up, and let the flour hug everything. This brings out all the aromas and ditches any weird flour taste.
- Soften the Vegetables
- Time for veggies—add your onions, celery, peppers, and jalapeno. Toss it all and cook about five minutes, stirring a lot, until they're a little soft and sucking up all the flavor in the pot.
- Brown the Chicken and Sausage
- Grab a big heavy pot and heat up the oil over medium high. Drop in the sausage slices and chicken cubes. Let them brown up, stir now and then for about five to seven minutes, and don’t rush—this is where your flavor begins.
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The shrimp stir-in is hands-down my favorite bit. It smells amazing and totally feels like those fun family nights we’d have growing up. We always end up laughing over who snagged the last andouille chunk.
Keeping it fresh
- Don’t stash it until it’s cooled to room temp
- Airtight containers in the fridge buys you four days
- Freezes awesome—spoon into single-serve containers if you want fast lunches. Gently reheat on the stove so the sauce stays silky
Subbing ingredients
- Turkey breast swaps in easy, or grab rotisserie chicken if you’re pressed for time
- No andouille? Regular breakfast sausage works—just up the smoked paprika for flavor
- Cannellini or navy beans slip in perfectly if you run out of great northern
- Can’t do dairy? Use coconut milk instead of cream, it’s just as creamy and no lactose woes
How to Serve
- Scoop over hot steamed rice if you want something extra filling
- Sour cream, avocado, or whatever cheese on top turns it up to eleven
- Bust out some cornbread or a chunky sourdough—mop up every creamy drop
Fun background
This dish is what happens when Cajun flavors crash into classic American comfort food. You get the spicy heart of Louisiana, the creamy beans, and a little nod to gumbo with that sausage and shrimp action. Cajun cooking is all about sharing and digging in with friends or family, so bring a crowd.
Common Recipe Questions
- → What protein mix is best for this chili?
You get the best flavor by throwing in chicken breast along with andouille sausage and shrimp. This mix keeps things interesting with lots of different tastes and textures.
- → How spicy does this chili turn out?
This one gets its heat mostly from jalapeño, chili powder, and cayenne. If you want less kick, just use a bit less of those. Craving more? Add extra!
- → What toppings work well with this dish?
Spoon on some sour cream, toss on shredded cheese, add a handful of avocado or cilantro, and a good squeeze of lime. Pickled or sliced jalapeños are awesome too.
- → Can I use different beans?
For sure! Cannellini or navy beans work nicely too, though great northern beans make it extra creamy.
- → Is it possible to make this ahead of time?
You bet. It holds up great for leftovers. Just save the shrimp for last, so they stay juicy and don’t get rubbery when you reheat.
- → What side dishes pair well?
Serve it up with cornbread, over a scoop of rice, or next to a crunchy green salad. All are solid choices.