21 New Cajun Ninja Recipes Cajun Jambalaya in the Ninja Foodi 35 min Chicken. If not, then just keep stirring the roux until you get the desired color. Chicken Stew By The Cajun Ninja Youtube Cajun Chicken Stew. If your roux has reached a milk chocolate color, then you can add the chicken stock mixture to the roux. 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. This is a deceptively simple recipe, analogous to Don Links smothered pork roast over rice from Real Cajun cook book. 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. 1.7M views, 2. 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. Broth: I use beef broth or chicken broth. Start out by heating large pot and pan over medium heat.Ĭhop your onion, bell pepper, celery, and set aside. Dried Chiles: You can use a combination of dried chiles (see recipe below) or simply use one or two types of chiles.
4-5 lbs of Chicken (Legs, Thighs, & Wings)ġ/2 Tablespoon of Cajun or Creole Seasoning
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