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
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
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg