How to Make Cajun Ninja Gumbo: A Delicious and Easy Recipe

Hello, Good News! If you’re looking for a hearty and flavorful dish that will warm you up on a cold day, you’ve come to the right place. In this article, we’ll show you how to make Cajun Ninja Gumbo, a mouthwatering stew that combines chicken, sausage, shrimp, and vegetables in a rich and spicy broth. You’ll learn the secrets of making a perfect roux, the best ingredients to use, and some tips and tricks to avoid common mistakes. Whether you’re a seasoned cook or a beginner, you’ll be able to whip up this authentic Louisiana dish in no time.

Cajun Ninja Gumbo is a popular recipe by The Cajun Ninja, a YouTube chef who shares his passion for Cajun and Creole cuisine. His gumbo recipe has over 800,000 views and thousands of positive comments from satisfied viewers. He claims that his recipe is a combination of his mother’s and grandmother’s recipes, which he has improved over the years. His gumbo is full of flavor, texture, and color, and it’s easy to customize to your preferences. You can watch his video here[^1^] or follow our written instructions below.

What is Gumbo?

The History and Origins of Gumbo

Gumbo is a traditional dish from Louisiana that has its roots in several cultures. The word “gumbo” comes from the West African word for okra, which is one of the main ingredients and thickeners of the stew. The dish also incorporates elements from French, Spanish, Native American, and African-American cuisines. Some of the common ingredients are roux (a mixture of flour and fat), the “holy trinity” of onion, celery, and bell pepper, stock, meat or seafood, spices, and rice.

Gumbo was first recorded in 1802, but it probably existed long before that. It was a way for people to use whatever ingredients they had available and make a filling meal out of them. Gumbo was also influenced by the seasons and the regions of Louisiana. For example, seafood gumbo was more common in coastal areas, while chicken and sausage gumbo was more prevalent in inland areas. Gumbo also varied depending on whether it was made by Creole or Cajun people. Creole gumbo usually had tomatoes and shellfish, while Cajun gumbo usually had a darker roux and chicken or fowl.

The Different Types of Gumbo

There are many variations of gumbo, but they can be broadly categorized into two types: gumbo with okra and gumbo with filé. Okra is a green vegetable that has a slimy texture when cooked. It helps to thicken the gumbo and add flavor. Filé is a powder made from dried sassafras leaves. It also thickens the gumbo and adds an earthy taste. Some people use both okra and filé in their gumbo, while others use only one or none at all.

Another way to classify gumbo is by the type of meat or seafood used. Some of the most popular choices are chicken, sausage, shrimp, crab, oyster, duck, turkey, ham, or alligator. You can use one type of meat or seafood or mix several together. The choice is up to you and your taste buds.

The Essential Ingredients for Gumbo

No matter what type of gumbo you make, there are some ingredients that you can’t skip. These are:

• Roux: This is the base of the gumbo and what gives it its color and flavor. Roux is made by cooking flour and oil together until they form a smooth paste. The longer you cook the roux, the darker and richer it becomes. Roux can range from blonde to chocolate in color.
• The Holy Trinity: This is the name given to the combination of onion, celery, and bell pepper that is used in many Cajun and Creole dishes. These vegetables add aroma and freshness to the gumbo.
• Stock: This is the liquid that forms the broth of the gumbo. You can use chicken stock, vegetable stock, seafood stock, or water. Stock adds depth and complexity to the gumbo.
• Meat or Seafood: This is the protein that makes the gumbo hearty and satisfying. You can use any type of meat or seafood that you like or have on hand.
• Spices: This is what makes the gumbo spicy and flavorful. You can use Cajun seasoning, salt, pepper, garlic powder, bay leaves, thyme, hot sauce, or any other spices that you enjoy.
• Rice: This is what you serve the gumbo over. Rice helps to soak up the delicious broth and balance the heat of the gumbo.

How to Make Cajun Ninja Gumbo

Step 1: Make the Roux

The first step to making Cajun Ninja Gumbo is to make the roux. You’ll need 1/2 cup of all-purpose flour and 1/2 cup of vegetable oil. In a large pot over medium-low heat, combine the flour and oil and cook, stirring constantly, for about 30 to 45 minutes. You want to achieve a dark brown color, almost like chocolate. Be careful not to burn the roux, or you’ll have to start over. The roux will give your gumbo a rich and nutty flavor.

Step 2: Chop the Veggies

The next step is to chop the veggies. You’ll need 1 cup of chopped onion, 1 cup of chopped celery, 1 cup of chopped green bell pepper, and 1/4 cup of chopped parsley. You can also add 1 cup of sliced okra if you like. Okra will help to thicken the gumbo and add a unique texture. Add the veggies to the roux and cook, stirring occasionally, for about 10 minutes, until they are soft and tender.

Step 3: Brown the Sausage

The third step is to brown the sausage. You’ll need 1 pound of smoked sausage, cut into bite-sized pieces. In a large skillet over medium-high heat, cook the sausage for about 15 minutes, turning occasionally, until browned on all sides. Drain the excess fat and add the sausage to the pot with the roux and veggies.

Step 4: Add the Liquid and Seasonings

The fourth step is to add the liquid and seasonings. You’ll need 4 cups of chicken broth, 2 teaspoons of Cajun seasoning, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of garlic powder, 2 bay leaves, and 1 teaspoon of hot sauce. You can adjust the seasonings to your taste. Stir everything well and bring the mixture to a boil. Then reduce the heat and simmer, uncovered, for about 45 minutes, stirring occasionally.

Step 5: Add the Chicken and Shrimp

The fifth and final step is to add the chicken and shrimp. You’ll need 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces, and 1 pound of peeled and deveined shrimp. Add them to the pot and cook for another 15 minutes, until they are cooked through and pink. Discard the bay leaves and taste for seasoning. Adjust as needed.

Cajun Ninja Gumbo Nutrition Facts

Cajun Ninja Gumbo is a delicious and satisfying dish that can be enjoyed as a main course or as a starter. It’s also a great way to use up any leftover meat or seafood that you have in your fridge or freezer. Here are some nutrition facts for one serving of Cajun Ninja Gumbo (about 1 cup), based on an online calculator:

– FAQs About Cajun Ninja Gumbo

If you have any questions about Cajun Ninja Gumbo, you might find the answers in this section. We have compiled some of the most frequently asked questions about this dish and provided some simple and clear answers. If you have any other questions, feel free to leave a comment below or contact us through our website.

What is the difference between Cajun and Creole gumbo?

Cajun and Creole are two distinct cultures that originated in Louisiana. Cajun people are descendants of French settlers who were expelled from Canada by the British in the 18th century. Creole people are descendants of a mix of French, Spanish, African, Native American, and Caribbean settlers who lived in New Orleans. Cajun and Creole cuisines have some similarities, but also some differences. Cajun gumbo is usually darker, spicier, and thicker than Creole gumbo. Creole gumbo usually has tomatoes and shellfish, while Cajun gumbo usually has chicken or fowl.

How do you make a roux without burning it?

A roux is a mixture of flour and fat that is cooked until it reaches a desired color and flavor. It is the base of many sauces and stews, including gumbo. Making a roux can be tricky, as it can easily burn if not watched carefully. To make a roux without burning it, you need to use a heavy-bottomed pot, a wooden spoon, and a low to medium-low heat. You also need to stir the roux constantly and patiently until it reaches the color you want. A good rule of thumb is that the darker the roux, the longer it takes to cook.

Can you freeze gumbo?

Yes, you can freeze gumbo for up to 3 months. Freezing gumbo is a great way to save leftovers or make ahead meals. To freeze gumbo, you need to let it cool completely, then transfer it to freezer-safe containers or bags. Label and date the containers or bags and store them in the freezer. To reheat gumbo, you can thaw it in the refrigerator overnight or microwave it on high for 10 minutes, stirring halfway through. You can also reheat gumbo on the stovetop over medium heat, stirring occasionally, until hot.

What can you serve with gumbo?

Gumbo is traditionally served with rice, which helps to soak up the delicious broth and balance the heat of the dish. You can use white rice, brown rice, or even cauliflower rice if you want a low-carb option. You can also serve gumbo with bread, such as French bread or cornbread, which are great for dipping and sopping up the sauce. Some other side dishes that go well with gumbo are green salad, coleslaw, potato salad, or macaroni and cheese.

How do you thicken gumbo?

Gumbo is supposed to be thick and hearty, but not too thick or too thin. If your gumbo is too thin, there are several ways to thicken it. One way is to add more roux, which is the main thickener of gumbo. Another way is to add okra, which releases a slimy substance that helps to thicken the stew. A third way is to add filé powder, which is made from dried sassafras leaves and has a thickening and flavoring effect. A fourth way is to simmer the gumbo uncovered for longer, which will reduce the liquid and concentrate the flavor.

How do you make vegan gumbo?

If you want to make vegan gumbo, you need to replace the meat and seafood with plant-based alternatives. You can use tofu, tempeh, seitan, mushrooms, jackfruit, or beans as your protein source. You can also use vegetable broth instead of chicken broth or seafood broth. You can keep the rest of the ingredients and steps the same as in the regular recipe.

How do you make gluten-free gumbo?

If you want to make gluten-free gumbo, you need to replace the all-purpose flour with a gluten-free alternative. You can use rice flour, cornstarch, arrowroot powder, or tapioca starch as your thickener. You can also use almond flour or coconut flour, but they will change the flavor and texture of the roux. You can keep the rest of the ingredients and steps the same as in the regular recipe.

How do you make keto-friendly gumbo?

If you want to make keto-friendly gumbo, you need to reduce the carbs in the dish. You can do this by replacing the flour with almond flour or coconut flour for the roux. You can also omit the okra, which is high in carbs, or use a small amount. You can also replace the rice with cauliflower rice or shirataki rice, which are low-carb alternatives. You can keep the rest of the ingredients and steps the same as in the regular recipe.

How do you make gumbo in a slow cooker?

If you want to make gumbo in a slow cooker, you need to follow these steps:

1. Make the roux in a large skillet over medium-low heat, stirring constantly, until dark brown, about 30 to 45 minutes.
2. Transfer the roux to a 6-quart slow cooker and add the onion, celery, bell pepper, parsley, chicken broth, Cajun seasoning, salt, pepper, garlic powder, bay leaves, and hot sauce. Stir well to combine.
3. Add the chicken and sausage and stir to coat with the sauce.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
5. Add the shrimp and okra and cook for another 15 minutes or until the shrimp are pink and cooked through.
6. Discard the bay leaves and taste for seasoning. Adjust as needed.
7. Serve over rice or with bread.

How do you make gumbo in an Instant Pot?

If you want to make gumbo in an Instant Pot, you need to follow these steps:

1. Turn on the sauté mode and add the oil and flour to the inner pot. Cook, stirring constantly, until dark brown, about 15 to 20 minutes.
2. Add the onion, celery, bell pepper, parsley, chicken broth, Cajun seasoning, salt, pepper, garlic powder, bay leaves, and hot sauce. Stir well to combine.
3. Add the chicken and sausage and stir to coat with the sauce.
4. Close the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
5. Quick release the pressure and open the lid.
6. Add the shrimp and okra and stir to combine.
7. Turn on the sauté mode again and cook for another 10 minutes or until the shrimp are pink and cooked through.
8. Discard the bay leaves and taste for seasoning. Adjust as needed.
9. Serve over rice or with bread.

Conclusion

We hope you enjoyed this article on how to make Cajun Ninja Gumbo. This is a delicious and easy recipe that will impress your family and friends. You can customize it to your liking by adding or omitting any ingredients that you prefer. You can also make it ahead of time and freeze it for later use. Gumbo is a versatile dish that can be served for any occasion. It’s perfect for a cozy dinner at home or a festive party with guests.

If you liked this article, please check out our other articles on Cajun and Creole cuisine. We have more recipes, tips, and stories to share with you. You can also subscribe to our newsletter or follow us on social media for more updates. Thank you for reading and happy cooking!

Nutrient	Amount	% Daily Value
Calories	320	16%
Fat	20 g	31%
Saturated Fat	6 g	30%
Cholesterol	120 mg	40%
Sodium	820 mg	34%
Carbohydrate	13 g	4%
Fiber	2 g	8%
Sugar	3 g	–
Protein	24 g	48%
Vitamin A	10%	–
Vitamin C	25%	–
Calcium	8%	–
Iron	15%