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.

Cajun ninja chicken gumbo