Name: Cajun White Chicken Chili (Louisiana Bold & Spicy)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Cajun
Ingredients: 2 tbsp olive oil; 12-16 oz andouille sausage, sliced into half-moons; 1 large onion, diced; 2 celery stalks, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2-3 lbs boneless, skinless chicken thighs; 3 cans (15 oz each) Great Northern beans, drained and rinsed; 6 cups chicken broth (low sodium); 2 tbsp Cajun seasoning (store-bought or homemade); 1-2 tsp cayenne pepper (adjust to heat preference); 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp dried oregano; Salt and black pepper to taste; Fresh parsley and sliced green onions for garnish; Optional: hot sauce, file powder, okra, shrimp

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I was craving something that punched me in the face with flavor none of that mild, polite stuff. I tossed andouille sausage, the Cajun holy trinity, and a mountain of cayenne into my pot, and the smell alone transported me straight to a Louisiana bayou. My first spoonful made my eyes water and my soul sing. My spice-loving friend declared it the best chili they’d ever tasted. This Cajun White Chicken Chili became my signature when I want bold, unapologetic, Louisiana-style comfort.

This fiery, bayou-inspired chili is the ultimate flavor explosion. For a milder classic version, my easy white chicken chili offers gentle warmth. When you want hands-off cooking, my crockpot white chicken chili simmers all day. And for lightning-fast pressure cooking, my instant pot white chicken chili is done in 15 minutes.

Why This Cajun Chili Wins

I’ve whipped this up more times than I can count for heat-seekers and flavor-chasers, and here’s why it’s unstoppable.

Bold and Unapologetic: This isn’t shy cayenne, paprika, and Cajun seasoning create serious heat that builds beautifully.
Bayou-Authentic: Andouille sausage and the holy trinity (onion, celery, bell pepper) ground this in Louisiana tradition.
Complex Depth: Layers of spices, smoked sausage, and slow-simmered chicken create richness that tastes like it cooked for hours.
Customizable Heat: Dial the cayenne up or down without losing the Cajun soul. You’re in control of the fire.
Feeds a Crowd: One pot serves 8-10 hungry people who appreciate serious spice and deep flavor.

The Cajun Chili Ingredients Lineup

This recipe builds on Louisiana foundations with authentic Cajun flair.

The Chicken
Boneless, skinless chicken thighs work best they hold up to bold spices and stay tender. Use 2-3 pounds total.

The Andouille Sausage
Authentic Cajun andouille sausage adds smoky, spicy depth. Use 12-16 ounces, sliced into half-moons. Do not substitute with regular smoked sausage.

The Holy Trinity
Onion, celery, and green bell pepper are non-negotiable in Cajun cooking. Dice them small for best distribution.

The White Beans
Great Northern beans provide the creamy base. Use 3 cans, drained and rinsed.

The Broth
Chicken broth ties everything together. Low-sodium lets you control the salt.

The Cajun Seasoning
Store-bought works, but homemade blend (paprika, cayenne, garlic powder, onion powder, thyme, oregano) is better.

The Heat
Cayenne pepper is your primary heat source. Start with 1 teaspoon and adjust upward.

The Finishing Touch
Fresh parsley and green onions add brightness that cuts through the richness.

How to Make It: Bayou Technique

This chili comes together with Cajun cooking methods that build layers of flavor.

Step 1: Brown the Andouille
In a large pot, cook sliced andouille sausage over medium-high heat for 5 minutes until edges crisp and fat renders. Remove with slotted spoon, leaving the fat.

Step 2: Sauté the Holy Trinity
Add diced onion, celery, and bell pepper to the pot. Cook for 8 minutes, stirring frequently, until vegetables are very soft and beginning to caramelize.

Step 3: Bloom the Spices
Add minced garlic, 2 tablespoons Cajun seasoning, 1 teaspoon cayenne, and 1/2 teaspoon smoked paprika. Stir for 1 minute until fragrant.

Step 4: Add Chicken
Push vegetables to the side, add chicken thighs, and sear for 2 minutes per side. They do not need to cook through just get color.

Step 5: Deglaze
Pour in 1/2 cup chicken broth and scrape up browned bits from the bottom. This is where the flavor lives.

Step 6: Add Everything Else
Add remaining broth, drained beans, and the cooked andouille sausage. Bring to a boil.

Step 7: Simmer Low and Slow
Reduce heat to medium-low, cover, and simmer for 25-30 minutes until chicken is tender and flavors have married.

Step 8: Shred Chicken
Remove chicken thighs, shred with two forks, and return to the pot.

Step 9: Adjust Heat
Taste and add more cayenne if you want more fire. Remember it builds as it sits.

Step 10: Serve
Ladle into bowls. Garnish with sliced green onions, fresh parsley, and a dash of hot sauce for the brave.

Easy Ways to Customize Your Cajun Chili

This bold base is flexible for personalization while keeping the Louisiana soul.

Make It Spicier
Double the cayenne, add sliced jalapeños, or include a few dashes of Tabasco sauce.

Make It Milder
Reduce cayenne to 1/4 teaspoon and use mild andouille. The flavors remain complex without the burn.

Add More Vegetables
Okra is traditional in Cajun cooking. Add sliced okra in the last 15 minutes for authentic texture.

Make It Extra Smoky
Add a few drops of liquid smoke or use extra-smoked andouille for deeper bayou flavor.

Go Seafood
Add peeled shrimp in the last 5 minutes for a surf-and-turf Cajun experience.

Make It Crockpot Style
Brown sausage and sauté holy trinity first, then transfer to slow cooker. Cook on low 6-8 hours.

Add File Powder
Stir in 1 teaspoon file powder (ground sassafras leaves) at the end for authentic Cajun thickening and flavor.

Louisiana Celebration with This Cajun Chili

This bold, bayou-inspired chili is perfect for those pursuing cajun recipes with genuine Louisiana flavor. For a milder white bean version, try my white bean chicken chili for classic comfort. For creamier indulgence, my cream cheese chicken chili offers different richness.

For complete meal variety, serve this chili alongside my white chicken enchiladas for complementary flavors. For a different creamy experience, my simple white chicken chili offers minimalist satisfaction. And for one-pot comfort, my white chicken lasagna soup provides Italian-inspired alternative.

Pro Tips for Cajun Chili Perfection

Do Not Skip Andouille: Regular smoked sausage lacks the spices and texture of authentic andouille. Seek out the real thing.
Holy Trinity is Sacred: Onion, celery, bell pepper this is the foundation. Do not substitute or skip any component.
Low and Slow Matters: Cajun flavors develop with time. Do not rush the simmer. 30 minutes minimum.
Bloom Your Spices: Cook spices in the hot oil for 1 minute before adding liquid. This activates their oils and intensifies flavor.
Deglaze Aggressively: Scrape every brown bit from the pot bottom after adding broth. This is pure flavor.
Taste as You Go: Cajun cooking is about building layers. Taste at each stage and adjust.
Let It Rest: This chili tastes even better the next day as spices meld. Make it ahead if possible.
Serve with Rice: Traditional Cajun serving includes white rice. The chili is bold enough to stand up to it.
Hot Sauce on the Side: Offer Louisiana-style hot sauce (like Tabasco or Crystal) so guests can customize their heat.
Storage: Keep in the fridge for up to 5 days. Freeze for up to 3 months in individual portions.
Reheat Gently: Reheat on stovetop over low heat, stirring frequently. Add splash of broth if too thick.

The Cajun Chili That Changed Everything

This Cajun White Chicken Chili is proof that bold flavors and comfort food create magic. Fiery, complex, smoky, and utterly craveable this chili brings Louisiana’s bayou into your kitchen. Make it once and you will want to explore other Cajun recipes.

Whether you are seeking authentic cajun recipes with genuine Louisiana flavor, pursuing bold and spicy comfort food, or simply wanting to set your taste buds on fire, this chili delivers satisfaction and heat in every spoonful.

Cajun White Chicken Chili (Louisiana Bold & Spicy)

Author: danyrecipes
Total Time: 1 hour
Yield: 8-10 Servings

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Description

Bold Cajun white chicken chili with andouille sausage, holy trinity vegetables, and serious heat. Authentic Louisiana bayou flavors in a creamy white chili base. Perfect for spice lovers and Cajun food enthusiasts.

Ingredients

2 tbsp olive oil
12–16 oz andouille sausage, sliced into half-moons
1 large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
2–3 lbs boneless, skinless chicken thighs
3 cans (15 oz each) Great Northern beans, drained and rinsed
6 cups chicken broth (low sodium)
2 tbsp Cajun seasoning (store-bought or homemade)
1–2 tsp cayenne pepper (adjust to heat preference)
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and black pepper to taste
Fresh parsley and sliced green onions for garnish
Optional: hot sauce, file powder, okra, shrimp

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Instructions

Brown Andouille: In a large pot, cook sliced andouille over medium-high heat for 5 minutes until edges crisp. Remove with slotted spoon, leaving fat.
Sauté Holy Trinity: Add diced onion, celery, and bell pepper. Cook for 8 minutes until very soft and beginning to caramelize.
Bloom Spices: Add minced garlic, 2 tbsp Cajun seasoning, 1-2 tsp cayenne, and 1/2 tsp smoked paprika. Stir for 1 minute until fragrant.
Add Chicken: Push vegetables aside, add chicken thighs, and sear for 2 minutes per side.
Deglaze: Pour in 1/2 cup chicken broth and scrape up browned bits from bottom.
Add Everything Else: Add remaining broth, drained beans, and cooked andouille. Bring to a boil.
Simmer: Reduce heat to medium-low, cover, and simmer for 25-30 minutes until chicken is tender.
Shred Chicken: Remove chicken thighs, shred with two forks, and return to pot.
Adjust Heat: Taste and add more cayenne if desired. Remember it builds as it sits.
Serve: Ladle into bowls. Garnish with sliced green onions, fresh parsley, and hot sauce for the brave.

Notes

Authentic Andouille: Don’t substitute with regular smoked sausage. Seek out real Cajun andouille for proper flavor.
Holy Trinity Sacred: Onion, celery, bell pepper this is the foundation. Don’t skip any component.
Low and Slow Matters: Cajun flavors develop with time. Don’t rush the 30-minute simmer minimum.
Bloom Your Spices: Cook spices in hot oil for 1 minute before adding liquid. Activates oils and intensifies flavor.
Deglaze Aggressively: Scrape every brown bit from pot bottom after adding broth. This is pure flavor.
Taste as You Go: Cajun cooking builds layers. Taste at each stage and adjust accordingly.
Let It Rest: This chili tastes even better the next day as spices meld. Make ahead if possible.
Serve with Rice: Traditional Cajun serving includes white rice. The chili is bold enough to stand up to it.
Hot Sauce on Side: Offer Louisiana-style hot sauce (Tabasco or Crystal) for guest customization.
Storage: Keep in the fridge for up to 5 days. Freeze for up to 3 months in individual portions.
Reheat Gently: Reheat on stovetop over low heat, stirring frequently. Add splash of broth if too thick.
File Powder Option: Stir in 1 teaspoon file powder (ground sassafras leaves) at end for authentic Cajun thickening and flavor.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Main Course, Soup, Stew, Cajun
Method: Stovetop
Cuisine: Cajun, Louisiana, Southern