Earlier this month I was invited to attend the Johnsvonville Firehouse Challenge in Birmingham, Alabama. How could I say no? After all, firemen – the everyday heroes who put their lives on the line to protect all of us – know their way around the kitchen and are notorious for making incredibly delicious food. This was an occasion that I did not want to miss.
The cookoff was between two Birmingham fire stations and each dish included a Johnsonville sausage product. The public was invited to attend the event and to cast their vote for the dish that he/she liked the best.
Johnsonville Brat Pasta Stew
There was plenty for everyone to enjoy. (Should I confess to having more than one bowl of my favorite?)
Johnsonville Cajun Chili
It’s unfortunate if you weren’t able to make it to the cookoff. However, the kind folks at Johnsonville have permitted me to share with you the recipe for Cajun Chili. (For more delicious recipes featuring Johnsonville products, click here.)
Station 4 Johnsonville Cajun Chili
- 1 tablespoons butter
- 1 package of Johnsonville Cajun Chicken Sausage Links, cut in 1/2″ pieces
- 1/2 onion, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 2 tablespoons diced Jalapeño peppers
- 1 10-oz can of diced tomatoes & green chilies
- 2 15-oz cans of white beans, drained
- 1 package of white chili seasoning
- 1/2 cup heavy cream
- Melt the butter in a soup pot over medium heat.
- Add the Johnsonville Cajun Chicken Sausage pieces, onions and peppers. Sauté for about 5 minutes.
- Add the can of diced tomatoes & green chilies and package of white chili seasoning and cook for another few minutes.
- Add in the two cans of drained white beans and heavy cream.
- Simmer for 15-20 minutes.
The competition was tough – both dishes were delicious. But in the end, Station #4 won with their Johnsonville Cajun Chili. (And yes, that was my favorite, too!)
Johnsonville donated $5,000 to the Birmingham Fire Department to show support and appreciation for their hard work in the community.
***Post update – when I make this at home, I add about 1 1/2 cups of chicken broth to the chili when I add the packet of chili seasoning. Here is what it looks like when I make it at home: