CAJUN NINJA GUMBO PLUS

Whisk in the remaining 6 cups chicken broth. Add garlic, scallion whites, and thyme, and cook for an additional 1 minute. Increase the heat to medium and cook for 5 minutes, stirring frequently to keep the roux from burning.

Step 6 As soon as the roux is done, add the onion, bell pepper, celery, bay leaves and a big pinch of salt.

Continue cooking and occasionally whisking, allowing the roux to darken until it reaches a deep brown, milk chocolate color, about 20-25 minutes. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Add remaining 1 cup oil and heat until you start to see wisps of smoke.

Step 5 Make the roux: Wipe the pot clean and return to medium-high heat.

Pour the deglazing liquid over the chicken and sausage and set aside to cool.

Step 4 Add ½ cup of chicken broth and deglaze the pot, using a wooden spoon to scrape up any browned bits left behind.

Transfer the sausage to the bowl with the chicken.

Step 3 Add the sausage to the same pot and cook until it starts to brown slightly and the edges begin to curl, about 3 minutes.

(The chicken should have a brown crust on both sides.) Transfer the chicken to a large bowl. Sear the chicken thighs in the hot oil, turning occasionally for even browning, until cooked through, about 12 minutes.

CAJUN NINJA GUMBO PLUS

Pat the chicken thighs dry and season all over with 1 tbsp plus 2 tsp of spice mixture. Step 2 In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon oil over medium-high heat.Step 1 In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne.

Made this? Let us know how it went in the comments below! If your grandma always topped her gumbo with file powder (another classic thickener and flavoring made from ground sassafras leaves), have at it. Prefer drumsticks or chicken breast? Go for it. If you can’t find andouille, grab some kielbasa. The true spirit of Cajun gumbo is using what you have on hand. Be sure to keep it low and slow, whisking to make sure it cooks evenly. Tip: Don't walk away once you've started cooking the roux! Once the mixture burns, there’s no going back starting over will be your only option. By the time it’s done cooking, the roux should resemble the color of a melted milk chocolate bar. Lighter (or blonde) roux is primarily used for thickening, but for the unmistakably deep flavor you’ll want here, you’ve got to go dark brown. The flour is toasted in hot oil until it reaches the desired shade of brown. Cajun gumbo will typically call for oil or lard as the fat while Creole gumbos rely on butter. Roux is a thickening agent, commonly used in soups and sauces, made of equal parts flour and fat. One thing that all Cajun gumbo connoisseurs can agree on is that it starts with a good roux. Be served over rice (or with potato salad if you’re extra Southern) - Feature the holy trinity of Southern cooking: onion, celery, and green bell pepper. Not to be mistaken for jambalaya or shrimp étouffée, gumbo comes in many forms, but it always absolutely must: - Be thickened by a dark brown roux. Now it’s much more likely to find okra in seafood and Creole variations, and omitted from meat-heavier Cajun ones, like this recipe. Okra, one of many crops that made its way to the American south via Trans-Atlantic slave trade, was commonly used as a thickener for this earthy stew. The name “gumbo,' while often thought to have French origins, is actually derived from the West African word for okra, ki-ngombo. What is gumbo? Like all Cajun and Creole cooking, gumbo pulls its flavors and techniques from a diverse combination of African, Native American, French, and Spanish cultures. If this is your first time making this classic dish at home, follow our easy recipe for everything you need to perfect this dish, and a staple roux. Our top secret for the most delicious gumbo possible? It's all in the dark roux. While every Cajun household has their own preferred recipe, we've got all the tips & tricks here for an extra-flavorful bowl of this chicken and sausage dish.

Gumbo is an undisputed Louisiana staple, right up there with jazz and fluffy beignets.

Cajun ninja gumbo