Once the vegetables are very soft, add in the Chicken Stock, Cajun Seasoning, Parsley Flakes, Minced Garlic, Garlic Powder, and Water. You want them to get very soft, so sauté them for roughly 30 minutes. Once you have browned both sides of your chicken, remove to a bowl, then drop in your chopped vegetables.
Adjust your temperatures accordingly, so you can avoid burning the roux. This may be a little tricky, because you want to make sure you keep going back to your roux. Sear the chicken for roughly 4 minutes on each side or until you see some browning. While cooking the roux, add a small amount of vegetable oil to your hot pan. Stir consistently until you reach a milk chocolate looking color. Season both sides of your chicken generously with salt and pepper.Īt this time, you want to get a roux started in your large pot.Īdd your 3/4 cup of vegetable oil and 1 cup of flour to your large pot. Start out by heating large pot and pan over medium heat.Ĭhop your onion, bell pepper, celery, and set aside. This is a deceptively simple recipe, analogous to Don Link's smothered pork roast over rice from "Real Cajun" cook book.4-5 lbs of Chicken (Legs, Thighs, & Wings)ġ/2 Tablespoon of Cajun or Creole Seasoning Really enjoyed this chicken stew (wasn't expecting a gumbo). I haven't made this yet but it sounds close to how I was taught to make this.And it is not ment to be a gumbo it a stew with a roux! Yum,yummy! Five forks from me Cooked the roux till it was color of dark peanut butter. I don't cook - but as an experiment, I made dinner tonight. The instructions were clear and relatively easy (I think I could make gravy now that I can make roux). I added a lot of cayenne as well as some red potatoes and sausage. I think you could add just about any thing to this and it would be yummy, albeit maybe not cajun traditional. If you're looking for a gumbo type meal this isn't it. Altered the seasonings just a little but this is the chicken stew my friends mom in New Orleans used to make. Boy was I missing it! Every time she cooked it she'd tell my friend to invite me to dinner! Thanks for the recipe. Unless you're from Cajun Country, do not expect much. If your Mom made this for you when you were a kid, it might bring back pleasant memories. But if you're looking for a good gumbo-type stew recipe, this is NOT the one to go with. I thought that the other reviews that called this "dull" were a little harsh.
Until I made it myself and found out how dull it is. I really enjoyed this recipe! It was easy to make, yet took enough time to feel like I was putting "love" into making it. Regarding the previous review.there is no way you can make this recipe without the cayenne so I don't think it's fair to rate it without having used cayenne.
I wasn't able to get a whole chicken, so I used chicken breasts and ended up shredding the chicken and that worked out fine. As far as making the roux, it seems like it takes awhile (I kept doubting and wanting to stop) but just keep going until you get a milk chocolate color. Mine took over 20 minutes and at first seemed frothy, but ended up yummy. Next time I'll try this with a whole chicken. It was really very nice and went nicely with white chilled wine. Nevertheless, red wine suits the recipe exceptionally as well. Good stuff! I used one can of stock and one can of water and added a generous amount of cayenne and a dash of Tabasco at the end. I love the down home simplicity of this dish! I served in a bowl with a big heap of basmati rice (also made with stock). The ingredients are so simple but the stew is delicious. 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. 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.
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