Cajun Ninja Gumbo Recipe: Master the Art of Gumbo

This Cajun Ninja gumbo recipe is undoubtedly the finest chicken and gumbo meal you can try. The ingredients used in this recipe can be easily found in your pantry.

Don’t worry if you are not a pro chef. The easy-to-follow instructions will help you make a delicious dish that can either be served at family gatherings or included in your everyday meals.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Cajun Ninja Gumbo Recipe
• Comments

Ingredients

• Chicken thighs — 1 lb., boneless.
• Shrimp — 1 lb., peeled and deveined.
• Onion — 1 cup, chopped.
• Okra — 1 cup, sliced.
• Garlic — 3 cloves, minced.
• Vegetable oil — ½ cup.
• Smoked sausage — 1 lb.
• All-purpose flour — ½ cup.
• Green bell pepper — 1 cup, chopped.
• Celery — 1 cup, chopped.
• Salt and pepper — to taste.
• Chicken broth — 4 cups.
• Bay leaves — 2 pcs.
• Dried thyme — 1 tsp.
• Hot sauce — 1 tsp.
• Cajun seasoning — 1 tsp.
• Cooked white rice — to serve with.

Instructions

1. Take a stock pot or Dutch oven and heat the vegetable oil in it on medium flame. Add the sausage and cook for five minutes or until it has turned brown.

2. Remove the sausage from the pot and add boneless chicken thighs to it, cook it for seven minutes while stirring constantly. After the chicken has been cooked, remove it from the pot and place it aside.

3. Add the flour to the pot while stirring continuously, for 10-15 minutes, till dark roux forms.

4. Add all the vegetables to the pot. Cook for 10 minutes until the vegetables become tender.

5. Gradually pour the chicken broth into the pot, stirring often. Now add the thyme, hot sauce, bay leaves, and Cajun seasoning to the pot, stirring constantly to combine thoroughly.

6. Bring the stew to a boil while stirring in the cooked chicken and sausage. Simmer for around 30 minutes on a low flame.

7. Add shrimp to the pot and cook for a further 5 minutes until the shrimp is fully cooked and pink in color.

8. Take the bay leaves out of the pot and discard them. Add the salt and pepper as per your preference.

9. Serve it with cooked white rice.

Substitutions

• Vegetable oil — Are you out of vegetable oil? Try using rapeseed, safflower, peanut, or canola oil which are neutral high-heat oils just like vegetable oil.

• Vegetables — Ditch the vegetables mentioned above and add vegetables of your own choice, if you are in the mood for experimenting.

• Sausage — You can use different variations of sausage like andouille, kielbasa, or others.

Variations

• Make it vegetarian — Omit the meat and seafood and instead of chicken broth, use vegetable broth.

• Smoky flavor — Try using smoked paprika instead of Cajun seasoning to give this gumbo a smoky flavor.

• Add up the spice — To have that extra spice, try using sliced jalapenos.

Equipment

• Pot or Dutch oven.

• Spatula.

• Air-tight container.

Storage

• Place the gumbo in the refrigerator after putting it into an airtight container. This will last for 3-4 days.

Pro Tips

• To avoid burning the roux, stir constantly.

• To have the perfect flavor, let the gumbo simmer for 30 minutes on a low flame after adding all the ingredients.

• Don't leave your shrimp unattended, as they cook quickly and overcooking makes the shrimp rubbery and tough.