Don't leave your shrimp unattended, as they cook quickly and overcooking makes the shrimp rubbery and tough.To have the perfect flavor, let the gumbo simmer for 30 minutes on a low flame after adding all the ingredients.To avoid burning the roux, stir constantly.Place the gumbo in the refrigerator after putting it into an airtight container.Add up the spice - To have that extra spice, try using sliced jalapenos.Īuthentic New Orleans style Cajun Ninja gumbo Equipment.Smoky flavor - Try using smoked paprika instead of Cajun seasoning to give this gumbo a smoky flavor.Make it vegetarian - Omit the meat and seafood and instead of chicken broth, use vegetable broth.Sausage - You can use different variations of sausage like andouille, kielbasa, or others.Vegetables - Ditch the vegetables mentioned above and add vegetables of your own choice, if you are in the mood for experimenting.Vegetable oil - Are you out of vegetable oil? Try using rapeseed, safflower, peanut, or canola oil which are neutral high-heat oils just like vegetable oil.Add the salt and pepper as per your preference. ![]() Take the bay leaves out of the pot and discard them.Pat 1 (870 g) cut-up chicken or 5-6 chicken breasts dry, sprinkle it with ½ teaspoon salt and ¼ teaspoon pepper, and place them into the hot oil. Add shrimp to the pot and cook for a further 5 minutes until the shrimp is fully cooked and pink in color. Pour 1/4 cup (50 g) vegetable oil into a large heavy pan.Simmer for around 30 minutes on a low flame. Bring the stew to a boil while stirring in the cooked chicken and sausage.Now add the thyme, hot sauce, bay leaves, and Cajun seasoning to the pot, stirring constantly to combine thoroughly. Gradually pour the chicken broth into the pot, stirring often.Cook for 10 minutes until the vegetables become tender. Add the flour to the pot while stirring continuously, for 10-15 minutes, till dark roux forms.After the chicken has been cooked, remove it from the pot and place it aside. Remove the sausage from the pot and add boneless chicken thighs to it, cook it for seven minutes while stirring constantly.Add the sausage and cook for five minutes or until it has turned brown. Take a stock pot or Dutch oven and heat the vegetable oil in it on medium flame.Jump to:Ĭhicken, shrimp and sausage Cajun Ninja gumbo Instructions The easy-to-follow instructions will help you make a delicious dish that can either be served at family gatherings or included in your everyday meals. The ingredients used in this recipe can be easily found in your pantry.ĭon’t worry if you are not a pro chef. This Cajun Ninja gumbo recipe is undoubtedly the finest chicken and gumbo meal you can try. For the side, I used a mixture of cream corn, whole corn, butter and seasoned with black pepper, and salt for the side.Jump to Recipe Jump to Video Print Recipe If gravy is too thin, you can boil down until your desired thickness is met. Cook about an hour or until chicken is cooked through. Stir every now and then and add water as needed as it boils down and cooks. Add your 3 chicken cubes and keep on medium heat. Add water until water is level with your chicken roughly. Once all your veggies are browned, add your chicken thighs back to pot skin side up. ![]() This is where I add my Tobasco and Worcestershire sauce. Once thighs are browned, remove them from pot and place aside.Īdd onion and bell pepper to pot and brown. Once browned, flip to other side of thigh and brown until both sides are a golden brown. Once your pot is hot enough, place thighs in pot skin down. Keep stirring if needed to keep brown sugar from burning at the bottom of your pot. ![]() Add brown sugar and stir until mixed well. Melt 1 stick of butter in pot on a medium to high heat. Season thighs with generous amounts of red pepper, black pepper, salt, garlic powder, onion powder, and paprika. I use brown sugar and Worcestershire because it makes such a pretty gravy! I prefer to cook with bone in thighs because the bone is what really gives a gravy it’s flavor. In the words of my Paw Paw Donald, “Sprinkle some paprika on dat and then brown the sh*t out of it!” That old man can cook, so of course I’d heed his advice every time. My best friend’s Uncle Todd gave me the best tips including brown sugar and it’s been my favorite way ever since. This is my favorite way to cook a sticky chicken gravy. Like all Cajun recipes, there are many different methods in which you will see this cooked. But don’t let the simplicity fool you, this dish is full of flavor and satisfies your taste buds plenty. “Sticky Chicken” is a classic Cajun easy go to meal.
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