Mom’s gumbo was always made with a dark roux. They would boil the eggs in another pot, peel them and cut them in half then would lightly stir the eggs into the gumbo and when the gumbo taste mixed with the egg taste, gosh it was so good. My mother and grandmother made the best shrimp gumbo I ever ate sometimes they would even put boiled eggs in the gumbo. Using small baby shrimp is best when making a gumbo or you can mix a little medium shrimp with the small if you wish. I always use fresh shrimp when I can get them, but frozen shrimp is fine too. Now just like Creole gumbos, Cajuns do however make shrimp okra gumbo but it is very different and in my opinion so much better tasting.Ĭajuns use fresh ingredients only and never use special sauces as their bases. Cajuns never use tomatoes in their gumbo.
There seems to be misconceptions between the two types of gumbos. The dish’s combination of classic Cajun flavours and contemporary touches guarantees it’ll be a hit at any gathering.Please note that this is a Cajun shrimp gumbo recipe and not a Creole shrimp gumbo recipe. Ninja in a Pot of GumboĬajun Ninja Gumbo is a delicious and original dish that will please even the most adventurous palates. With its interesting flavour and texture combinations, it’s sure to be a hit at any party. If you’re a fan of seafood, you’ll love this Cajun Ninja Gumbo dish. Following that, it’s time to serve the gumbo over rice or French bread. The prawns is cooked in the roux and then combined with the other ingredients to form a hearty and flavorful stew. Vegetables and meats like chicken, sausage and prawns are combined with the roux thereafter.Ĭommon seafood additions to Cajun Ninja Gumbo include prawns, crab and oysters. A dark roux, made by cooking a mixture of flour and oil, is used to make this gumbo. Seafood gumbo, made with prawns, crab and oysters, is by far the most common style of gumbo.Ĭajun gumbo is known as “Cajun Ninja Gumbo” because to its special blend of spices and ingredients. Gumbo is a traditional Cajun dish that combines a range of meats and vegetables native to Louisiana in a roux-based stock. White rice and minced parsley are recommended accompaniments for Cajun Ninja Gumbo. Get the ingredients boiling, then turn down the heat and simmer for 30 minutes. Mix the bay leaf, garlic powder, onion powder, salt, pepper, cayenne pepper, paprika, thyme, and oregano in a bowl. Slowly pour in the chicken stock and stir constantly to prevent lumps.
#Cajun ninja chicken gumbo full
Keep stirring for the full minute of cooking time. The shrimp and crabmeat should be added next, and the dish should be allowed to simmer for three minutes, or until the shrimp is pink and opaque throughout. Andouille sausage needs around 5 minutes in the oven to get a nice golden brown colour. Toss the onion, garlic, bell pepper, and celery in a pan and simmer until softened, about 5 minutes. Oil should be heated first in a large saucepan set over medium heat. One teaspoon each of dried thyme, oregano, and garlic powderĪdd salt and pepper to taste and 1 bay leaf.
This classic dish from Louisiana is a crowd-pleaser because to its blend of authentic Cajun flavours and spices.įirst, get your hands on these ingredients:ġ medium-sized onion, chopped 1 chopped bell pepper 2 minced garlic cloves 1 chopped celery stalkġ/2 cup all-purpose flour 1 pound sliced andouille sausage 1 pound peeled and deveined shrimp 12 pound crabmeat Ingredients: 1 teaspoon cayenne pepper 1 teaspoon paprika 2 cups chicken stock The Cajun Ninja Gumbo is a hearty and flavorful dish that will please even the pickiest eater. The dish’s combination of classic Cajun flavours and contemporary touches guarantees it’ll be a hit at any gathering. This gives the meal an extra dimension of flavour.Ĭajun Ninja Gumbo is a delicious and original dish that will please even the most adventurous palates. Herbs and spices like thyme, oregano, and cayenne pepper finish off the gumbo. All proteins are cooked to a full doneness. You can use whatever meat you like, be it chicken, prawns, andouille sausage, or something else entirely. The vegetables are cooked until they are tender and fragrant.Īfterwards, different proteins are added to the mixture.
Onions, bell peppers, celery, and garlic are then added to this mixture.
The base of the recipe is a butter, flour, and spice roux that is both rich and flavorful. This recipe will excite the appetites of the most adventurous eaters. Traditional Cajun flavours meet the cutting edge presentation of a ninja in this delicious gumbo.
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