My first time making this Cajun White Chicken Chili I was aiming for something that felt like gumbo and chili at once — smoky and spicy, yet comforting and bean-rich. This one-pot mashup uses andouille for depth, shrimp for quick briny sweetness, and plenty of white beans to stretch the pot into a satisfying family meal. If you’re after a hardy weeknight soup with southern heat, this recipe delivers — and it’s a nice twist on a classic white chicken chili for when you want more kick.

Why you’ll love this dish

This chili hits a lot of marks: it’s fast enough for weeknights, economical because beans bulk it up, and flexible for different protein and spice preferences. The andouille gives a smoky backbone, while the shrimp brightens the finish. It’s also great for feeding a crowd — double the pot and you’ve got game-day or potluck magic.

“Bold Cajun spice, creamy beans, and a surprising shrimp finish — a new family favorite.” — A happy home cook

Why cook this at home: you control the heat level, skip unnecessary preservatives, and tailor the texture (chunky or silky) to your taste. It’s also a one-pot dinner that cleans up quickly, which is exactly what busy people search for when they want something fast and flavorful.

The cooking process explained

Step-by-step overview: you’ll sweat onion and garlic, brown sliced andouille, simmer chicken in seasoned broth, add beans (and corn if using), shred the cooked chicken, then stir in shrimp at the end so it stays tender. Total hands-on time is roughly 15–20 minutes; simmering and finishing takes another 25–30 minutes. Expect about 40–50 minutes from start to table for fresh chicken and shrimp.

What you’ll need

• 1 pound boneless, skinless chicken breast
• 1/2 pound andouille sausage, sliced (substitute smoked turkey sausage for a lighter option)
• 1/2 pound shrimp, peeled and deveined (large or medium)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans white beans (cannellini or great northern), drained and rinsed
• 4 cups chicken broth
• 1 tablespoon Cajun seasoning (adjust to taste)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup corn (optional; sweet corn balances heat)
• Chopped green onions or cilantro for garnish

If you want a milder or creamier version, try swapping some of the broth for a 4-ounce block of cream cheese at the end. For a good comparison to a simpler style, see this alternate white chicken chili variation that leans toward a softer spice profile.

Step-by-step instructions

1. Warm 1–2 tablespoons of oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 4–5 minutes.
2. Add the sliced andouille to the pot. Brown the sausage for 3–4 minutes to render fat and deepen flavor.
3. Nestle the whole chicken breasts into the pot. Sprinkle in the Cajun seasoning, cumin, salt, and pepper. Stir so the spices coat the meat and sausage.
4. Pour in the chicken broth, bring the contents to a boil, then reduce heat to a gentle simmer.
5. Add the drained white beans and optional corn. Simmer uncovered for about 20 minutes, or until the chicken reaches 165°F and is cooked through.
6. Transfer the chicken to a cutting board. Shred it with two forks or chop it into bite-sized pieces, then return the chicken to the pot.
7. Add the shrimp and simmer for an additional 4–6 minutes, until they turn pink and opaque. Avoid overcooking — shrimp cook very fast.
8. Taste and adjust seasoning. Serve hot with chopped green onions or cilantro on top.

Best ways to enjoy it

Serve this chili in deep bowls with a wedge of lime for brightness. Pairings that work beautifully:

• Cornbread or jalapeño cornbread to soak up the broth
• Steamed rice or cauliflower rice for a heartier bowl
• Tortilla chips or warm flour tortillas on the side for textural contrast
• Toppings: avocado slices, a dollop of sour cream or Greek yogurt, shredded cheese, or pickled jalapeños
  For drinks, a crisp lager or a Sauvignon Blanc complements the spice without overpowering the seafood notes.

Storage and reheating tips

Cool leftovers to room temperature no longer than two hours, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over medium-low heat until steaming, stirring so the beans don’t stick.

If you plan to freeze, remove shrimp before freezing — cooked shrimp becomes rubbery after freezing and reheating. Freeze the chili (without shrimp) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, reheat, then add fresh or thawed shrimp in the last 5 minutes of cooking.

Always reheat to an internal temperature of 165°F for safety.

Pro chef tips

• Cut sausage into thin slices so each spoonful picks up smoky flavor.
• Pound or halve chicken breasts for even, faster cooking if you’re short on time.
• Use a digital thermometer to avoid overcooking chicken and shrimp.
• Rinse canned beans to remove excess sodium and reduce canning liquid flavor.
• Add a squeeze of lime or a splash of apple cider vinegar at the end to brighten the pot.
• If the chili is too thin, simmer uncovered to reduce, or mash a cup of beans against the pot to thicken naturally.

Recipe variations

• Creamy Cajun: stir in 4 oz cream cheese or 1/2 cup heavy cream at the end.
• Shrimp-free version: double the chicken and add smoked paprika for depth.
• Vegetarian: replace chicken and sausage with smoked tofu or tempeh and use vegetable broth. Add extra roasted vegetables for body.
• Spicy Gulf: add chopped Andouille and a few dashes of hot sauce or cayenne to up the heat.
• Crockpot method: brown onion, garlic, and sausage, then transfer to slow cooker with chicken, beans, spices, and broth. Cook on low 4–5 hours; shred chicken and add shrimp in the final 15 minutes.

Common questions

How long does this recipe take from start to finish?

Expect about 40–50 minutes total: 10–15 minutes prep, 20–25 minutes simmering, and 5–10 minutes for shredding and finishing with shrimp.

Can I use frozen shrimp?

Yes, but thaw shrimp fully before adding to the pot for even cooking. If using frozen, pat them dry to avoid extra water dilution. Add thawed shrimp at the end and cook until just pink (4–6 minutes).

Is this chili very spicy?

It depends on your Cajun seasoning. Start with 1 tablespoon and taste after simmering; you can always add more heat with cayenne or hot sauce. Andouille has a mild smoky heat, so the overall spice level is moderate unless you intentionally ramp it up.

Can I make this ahead for a party?

You can make and chill the chili a day ahead (without shrimp). Reheat slowly, then add fresh shrimp right before serving so they stay tender. This approach saves time on party day and maintains texture.

Print