I also added some tomatoes at the end of the step of softening the vegetables. My wife's Grandmother used this same recipe after she had wrung a chicken's neck from the back yard. The only difference is that she used chicken stock rather than water. Done right, with a little more oil for the roux & You will enjoy an excellent meal.Cajun Ninja Chicken Stew. Saute onion, bell pepper, celery, garlic and mushrooms until tender. Shrimp Stew by The Cajun Ninja YouTube Haitian food from This is a classic dish in the acadiana region of louisiana. I first posted a video tutorial of myself cooking chicken & sausage gumbo on facebook, 2 days later that video had over 1 million views. Just look at the pictures, aren't they delicious and. Oak Alley Plantation is a gorgeous antebellum home located on the banks of the Mississippi River in Vacherie, Louisiana, about 50 miles west of New Orleans.Shrimp Stew by The Cajun Ninja YouTube Haitian foodįrom the heart of the atchafalaya basin, real cajun chicken stew about press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new. My last Thanksgiving as a single girl, I visited the plantation with my mom and dad. The next year I would be a bride and sharing holidays with my husband’s family. My first night at the plantation, I discovered a cookbook the plantation restaurant put out of Cajun and Creole recipes. I spent most of the night poring over the recipes. A short time later, I made my first pot of gumbo using a recipe I found within the book. It is probably the most popular and well-know dish when it comes to Louisiana cuisine. Every basic gumbo recipe starts with a roux and includes something called the trinity – green bell peppers, chopped onions and celery. From there you will find a million and one different variations, but it is always served with rice. It Starts with a RouxĪ roux is nothing more than equal parts fat and flour. It’s used not only to thicken gumbo, but can also thicken gravy and sauces.
#Chicken and sausage gumbo cajun ninja how to#
#Cajun ninja chicken and sausage gumbo recipe how toĬheck out my post on how to make a roux where I go into a lot more detail on making the perfect roux. Over the years, I’ve discovered I prefer a roux made with a combination of butter and oil. The butter gives the roux a velvety texture, but the fat content can cause the flour to clump up later.
A little bit of oil keeps everything smooth. Start by heating one stick of unsalted butter and a ¼ cup of vegetable or canola oil in a large pot over medium heat. Once the butter and oil are hot, gradually add ½ cup of all-purpose flour, a little at a time, and whisk in between each addition. Don’t add the flour all at once or it could clump up.Īndouille sausage is very similar in flavor to smoked sausage. It is a little more heavily seasoned and smoked longer than regular smoked sausage.
If you have easy access to andouille sausage, go ahead and use it. It will not greatly affect the flavor of the dish. Next, add one pound of cooked, shredded chicken. I prefer chicken thighs because they have more flavor and shred pretty easily. One tip, the gumbo calls for four cups of chicken broth. If you have the time, boil your chicken thighs, skins removed, in 5 cups of water for 20-30 minutes until they are cooked through. Remove the thighs to allow them to cool enough where you can shred them. Voila! Now you have cooked chicken and broth for the gumbo. Once you’ve added the chicken and the broth, bring the mixture to a boil. #Cajun ninja chicken and sausage gumbo recipe how to.
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