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Cajun ninja chicken stew recipe3/17/2024 ![]() Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,Īn affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. © Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved ![]() You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. ![]() Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Hope you enjoy giving it a try!Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Simmered for a bit before adding in the raw shrimp - for this stew I use small shrimp - then finished with a bit of parsley and sliced green onion, this makes an easy and mighty fine supper with a little less time commitment than a full blown gumbo. If you are using already peeled, frozen shrimp, simply substitute a commercial seafood, chicken or vegetable stock/broth, or just plain water. It starts with a roux, veggies are added in, and shrimp stock, easily made with the heads and shells of the raw shrimp. Whatever you call it, it's pretty much the same process as gumbo to be honest. In fact, add in whatever you like to make it your own. ![]() I know some folks would disagree with me on both sides of that, and I ain't sayin' I'm right or wrong y'all, never would I say that, so include tomatoes if you like. All of my seafood gumbo recipes contain a bit of tomato, but for the stew I don't use them. Like gumbo, some shrimp stew recipes have some form of tomato in them - whole, diced or even just a bit of paste. Sort of like a seafood version of what we know as a beef stew, and that's certainly not gumbo! My shrimp stew doesn't use okra, or gumbo filé, and has a faster cooking, and thus lighter colored and far thicker roux. While shrimp stew is similar to gumbo, it's also different. I personally have been known to use both myself! Gumbo uses a deep, rich roux, but as roux cooks, it loses it's thickening power, and that's where okra or gumbo filé comes in. What exactly sets it apart from gumbo? Well, in truth, although "rules" have relaxed on how to make it, gumbo should typically include okra, or at least gumbo filé - the ground leaf of the sassafras tree - both used, along with a roux, as thickeners. What I mean is a reference to how the same basic ingredients are often used and simply the application or process within the recipe and presentation differ. To achieve a nice rich brown color, I added in a nice amount of paprika.Simplicity is what makes up a Cajun Shrimp Stew - a simple light roux, onion, sweet bell pepper and a few seasonings is all there is to it!Ĭajun food kinda reminds me sometimes of Mexican food. If you’d like to add more spice to your dish, feel free to add in some red pepper flakes. To season this dish I used as nice amount of garlic, black pepper, and cajun seasoning. HOWEVER, you can use regular smoked sausage ( hot or spicy). As for the sausage, I used cajun andouille sausage is used for this dish. ALL super affordable ingredients.įor the chicken I like to use party wings ( the wingettes & drumettes), however chicken thighs, and legs can be used(some people even use chicken breast). The main ingredients are chicken, smoked sausage, okra, onions, celery, and bell pepper. I love making smothered okra with chicken & sausage because it’s not only freaking AH-MAZING, but it’s also inexpensive. I don’t know if it’s because of my Louisiana roots, or what, but I can never pass up a good old fashioned cajun or creole dish! While you’re here, check out some of my other cajun dishes! I can never get enough of Seafood Gumbo, Red beans and rice, and Jambalaya. But then again, y’all know I have a thing for cajun and creole food. I LOVE cajun smothered okra with chicken and sausage. Serve it with hot rice & crusty french bread, and you have an amazing meal! An Easy Smothered Okra with Chicken and Sausage Recipe! ![]() Cajun smothered okra with falling of the bone tender chicken and smoked sausage. ![]()
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