This creamy cajun chili that was created by firemen in Birmingham won’t set off any alarms but will have you coming back for more. This is so much more than a traditional chili with kidney beans.
This Cajun Chili is made with cajun chicken sausage, white chili seasoning, plus a few more ingredients that magically make it an incredibly delicious meal.
Several years ago, 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 cook-off 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.)
How To Make Cajun Chili
For this delicious chili recipe, you need the following ingredients:
- 1 tablespoon butter
- 1 package of Johnsonville Cajun Chicken Sausage Links, cut into ½″ pieces
- ½ white onion diced
- ½ red pepper diced
- ½ green pepper diced
- 2 tablespoons diced Jalapeño peppers
- 10 ounces diced tomatoes & green chilies
- 30 ounces white beans drained
- 1 package of white chili seasoning
- ½ cup heavy cream
To make it, start by melting butter in a soup pot over medium heat.
Next, add the Johnsonville Cajun Chicken Sausage pieces, onions, and peppers. Sauté them for about 5 minutes.
Add the can of diced tomatoes & green chilies and a package of white chili seasoning and cook for another few minutes.
Add in the two cans of drained white beans and heavy cream and simmer for 15-20 minutes.
Like Cajun cuisine? Be sure to check out my recipe for Cajun Shrimp and Sausage – a delicious sheet pan dinner that’s easy to make.
Station 4 Johnsonville Cajun Chili
Ingredients
- 1 tablespoon butter
- 1 package of Johnsonville Cajun Chicken Sausage Links cut in ½″ pieces
- ½ onion diced
- ½ red pepper diced
- ½ green pepper diced
- 2 tablespoons diced Jalapeño peppers
- 10 ounces diced tomatoes & green chilies
- 30 ounces canned white beans drained
- 1 package of white chili seasoning
- ½ cup heavy cream
Instructions
- 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.
Video
Nutrition
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 ½ 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:
Curious Mom says
Could you use other sausage? Andouille? Beef?
Lynda says
I don’t see why not. It could change the overall taste, but I imagine it would turn out delicious nonetheless. If you try it with another meat, please come back and let us know how it turned out.
Shannon Williams says
This was so delicious. And it is something different. Thank you for sharing.
Lynda says
I am glad you enjoyed it! It’s one of my favorites.
John Hamburn says
This is not Cajun very misleading. defiantly not cajun coming out of Alabama. No Cajun would be caught dead using Johnsonville sausage.
Lynda says
Your comment made me laugh. I don’t think that the firemen in Birmingham would have great access to the various types of sausages that are abundant in Louisana. Whether it truly is Cajun or not, it’s a delicious dish! Have you tried it?
Cliff Tigert says
@Lynda, Let me taste a bowl of each and then I will make my decision!! It looks great and every true Cajun dish I have ever tried has been great!! Of course the Cajun version would most definately have the Andouille sausage sliced instead of the Johnsonville sausage. I’ll also take a large link of Cajun Boudin and a bowl of Gumbo. Competition is great for the best taste!!
patti says
Spicy….must try