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Cajun White Chicken Chili layers smoky andouille sausage and tender chicken in a velvety spiced broth filled with beans and fresh vegetables. This recipe grew out of craving the zesty flavors of Cajun cuisine with the soul-soothing comfort of chili. Every bowl is packed with creamy richness and a lively kick that always impresses at any gathering.
The first time I made this chili was for a football-watching party. I worried the kids might shy away from the jalapeño but everyone raved about the layers of flavor and there were no leftovers.
Ingredients
- Andouille sausage sliced: Adds a smoky depth If possible choose a variety with a natural casing for snap
- Boneless skinless chicken thighs cut into bite sized pieces: Stay juicy and flavorful Use free-range if available
- Diced onion celery and bell pepper: These three form the Cajun holy trinity which is the backbone of the dish Look for firm fresh vegetables
- Jalapeno seeded and diced: Boosts the chili with a mild heat Choose a glossy bright green pepper
- Minced garlic: Rounds out the aromatics Use fresh for the most aroma
- Chicken broth: Use low sodium to control saltiness Homemade broth is a bonus
- White beans drained and rinsed: Cannellini or Great Northern beans hold up well and stay creamy
- Salsa verde: Adds tang and vibrancy Opt for a brand with simple whole ingredients
- Cajun seasoning divided: Essential for the signature flavor Make sure it is not too salty
- Ground cumin: Adds earthiness and warmth
- Salt and black pepper: Let you adjust for personal taste
- Butter: Adds silkiness when sautéing vegetables Use real butter for best results
- Sour cream: Blends in at the end for creaminess and a gentle tang Whole fat works best
- Grated Parmesan cheese: Melts into the chili for umami richness Freshly grated is always worth it
- Fresh lime juice: A squeeze right before serving wakes up all the flavors
- Chopped fresh cilantro or parsley: Brightens every bite Use flat leaf for best texture
- Sliced green onions: For a fresh mild finish
Instructions
- Cook the Meats:
- Start by heating oil in a large Dutch oven over medium heat Wait until the oil is shimmering before adding the sliced andouille sausage Spread the sausage in an even layer and let it cook without stirring for two to three minutes to build a deep brown crust Let the sausage cook for five to seven minutes total stirring occasionally until browned and aromatic Remove the sausage with a slotted spoon set aside Add the chicken to the hot oil Sprinkle with a teaspoon of Cajun seasoning Let the chicken sear undisturbed for about three minutes to develop color Stir occasionally and cook until just cooked through then transfer to the same plate with the sausage
- Sauté the Vegetables:
- Melt a tablespoon of butter into the same Dutch oven The brown bits on the bottom add flavor Once melted add the diced onion celery bell pepper and jalapeno The vegetables should sizzle immediately indicating the temperature is just right Cook gently stirring occasionally for about five minutes until the onion turns translucent and the vegetables soften Add the minced garlic remaining Cajun seasoning and cumin Stir constantly for about a minute until the garlic is fragrant but not browned
- Build the Chili:
- Pour in the chicken broth next scraping the bottom of the pot with your spoon to loosen browned bits Add the drained beans and salsa verde Stir until everything is well combined Return the cooked sausage and chicken to the pot along with any accumulated juices Increase the heat just until the chili comes to a gentle simmer then reduce heat and maintain a low simmer for fifteen to twenty minutes This melds the flavors and slightly thickens the broth
- Make It Creamy:
- Turn off the heat before adding sour cream and Parmesan cheese Dollop the sour cream over the chili and sprinkle in the cheese Stir gently and slowly to prevent the dairy from curdling This creates a smooth creamy finish and rich mouthfeel
- Serve and Garnish:
- Ladle the finished chili into warm bowls Squeeze a wedge of fresh lime over each serving for brightness Top generously with chopped cilantro or parsley and a scattering of sliced green onions Each bowl should smell vibrant and look inviting
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My favorite part of this chili is that hint of Parmesan that you do not expect in Cajun food but it just melts right in with the sour cream to give this dish such a velvety finish. The first time I tasted the finished bowl the flavor reminded me of the first gumbo my grandmother made for me it brought everyone back to the table for seconds.
Storage Tips
Let the chili cool completely before transferring to airtight containers. It keeps three to four days in the refrigerator and reheats gently on the stovetop. For best flavor store garnishes separately and add them right before serving.
Ingredient Substitutions
No andouille sausage Use smoked kielbasa or chorizo for a similar effect. You can swap cannellini for Great Northern or navy beans. For extra heat leave in some jalapeno seeds or toss in a pinch of cayenne.
Serving Suggestions
Spoon the chili over fluffy rice for a more filling meal or serve it with warm crusty bread or cornbread. A light salad on the side adds freshness.
Cultural Context
This fusion chili blends Cajun and Tex-Mex flavors for a unique comforting bowl. Using the holy trinity of celery onion and bell pepper pays tribute to the Louisiana kitchen while the creamy finish is a nod to classic white chili.
Seasonal Adaptations
Swap in sweet corn kernels or diced zucchini in the summer Add extra root vegetables like carrots in the fall Finish with extra greens like baby spinach stirred in just before serving
Success Stories
I have made this for both relaxed weeknights and big family get togethers. Once I brought a pot to my neighbor after she had a new baby and she texted days later asking for the recipe. It is always a hit whether I serve it in mugs at tailgates or ladle it into deep bowls for a cozy dinner.
Freezer Meal Conversion
Cajun White Chicken Chili is excellent for freezing. Skip the sour cream and cheese until after reheating for the best texture. Cool the chili completely then freeze in portions. Thaw and reheat on the stovetop and add the creamy finish just before serving.
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With its balance of comfort and spice, this Cajun White Chicken Chili will win over family and friends alike. Try it once and it will earn a permanent spot in your cool-weather favorites.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs remain juicier and more flavorful in slow-simmered dishes.
- → Are there substitutes for andouille sausage?
Kielbasa or smoked sausage are good alternatives, though they will alter the authentic Cajun flavor somewhat.
- → Is it possible to make this dish spicier?
Add more jalapeño, a dash of hot sauce, or extra Cajun seasoning to increase the heat level to your preference.
- → Can I prepare this meal ahead of time?
Yes, it reheats well. Prepare up to the creamy stage, cool, and refrigerate. Add sour cream and cheese after reheating.
- → What garnishes enhance this meal?
Fresh lime juice, chopped cilantro, parsley, and sliced green onions add freshness and a flavor boost before serving.
- → Do you need to drain the white beans?
Yes, rinse and drain the beans to control the consistency and prevent excess saltiness from the canning liquid.