Cajun Ninja Gumbo Recipe

Originating in Louisiana, the Cajun Ninja Gumbo recipe is built upon a foundation of simple yet aromatic ingredients.

The smoky sausage, tender chicken, and colorful array of vegetables come together, forming a magnificent symphony of flavors.

5 from 1 vote

Course Main Course

Cuisine American

Servings

Equipment

Ingredients

Instructions

Begin by prepping your vegetables and chicken.
Dice the onion, and cut the boneless chicken thighs into bite-sized pieces.
Debone the rotisserie chicken and set it aside.
In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat.
Gradually add the all-purpose flour, stirring constantly to create a roux.
Keep stirring until the roux reaches a rich, chocolate-brown color.
Be cautious not to burn the roux; achieving a darker color provides more flavor.
Once the roux is the desired color, add chopped onion and frozen seasoning blend to the pot.
Stir the mixture constantly with a wooden spoon and cook until the vegetables are tender.
Remove the pot from heat, then add the boneless chicken thighs to the vegetable-roux mixture.
Stir until all the chicken pieces are well-coated with seasoning.
Carefully add the chicken stock and water to the pot.
Stir well to combine all the ingredients.
Add the deboned rotisserie chicken, Cajun seasoning, bay leaf, salt, and garlic powder to the gumbo mixture.
Stir well to distribute the seasoning evenly.
Bring the mixture to a boil over medium-high heat.
Reduce the heat to a simmer and cook for a minimum of one hour, stirring occasionally.
This will allow the flavors to meld and develop.
Once your Cajun Ninja Gumbo is cooked, serve it hot over rice or alongside your favorite side dish.