![]() Use only diced tomatoes and green chilies from Rotel Mild.Ĭhicken Broth: You will need 1/2 can (7 oz) of chicken broth. Rotel: You will need 1/2 can (5 oz) of Mild Rotel. Peel and chop or mince the garlic with a knife.īell Pepper: You will need 1/2 green bell pepper, chopped.Ĭelery: You will need 1 1/2 sticks of celery sticks. Garlic: You will need 1 tsp of chopped garlic. Use red or white onion, whichever you want. Cajun Ninja Shrimp Fettuccine Recipe Ingredients Land O Lakes or Kerrygold brand salted butter is recommended. Use Zatarain’s brand liquid crab boil or you can use another brand.īutter: You will need 1 stick of salted butter. Liquid Crab Boil: You will need 1/2 tbsp of liquid crab boil. Lawry’s or Badia brand garlic salt is recommended. Garlic Salt: You will need 1/2 tsp of garlic salt. Use only Tony Chachere’s Original Creole Seasoning. Seasoning: You will need 1/2 tbsp of Tony’s Seasoning. Use Raw Medium Peeled & Deveined Tail Off Shrimp from the Fresh Brand. Shrimp: You will need 1 lb of medium size shrimp, peeled and deveined. The ingredients and equipment are as follows: The Ingredients & Equipment Needs For Cajun Ninja Shrimp Fettuccine This Cajun Ninja Shrimp Fettuccine requires only 15 ingredients and some kitchen equipment, as described in full detail below. On his YouTube channel, he shares a recipe for Shrimp Fettuccine that is very well-loved by the viewers.Ĭajun Ninja Shrimp Fettuccine is made with Shrimp, Tony’s Seasoning, Garlic Salt, Liquid Crab Boil, Salted Butter, Onion, Garlic, Bell Pepper, Celery, Mild Rotel, Chicken Broth, Cream Of Chicken, Half & Half, Velveeta Jalapeno Cheese, and Fettuccine Noodles. In 2016, his first cooking video became viral and has already earned over 30 million views. Louisiana-born Jason, Louisiana-born Jason, who is also known as “ The Cajun Ninja,” has been sharing his recipes on Facebook and YouTube. Cajun Ninja Shrimp Fettuccine Recipe What Is Cajun Ninja Shrimp Fettuccine? ![]() In this post, I have tried to share the Popular Cajun Ninja Shrimp Fettuccine Recipe with Some valuable information that you will like a lot I hope. There are different variations of Cajun Chicken and Sausage Gumbo.If you are a fan of Shrimp Fettuccine then this Cajun Ninja Shrimp Fettuccine Recipe is for you. This version is authentic and created by my Grandmother “Cottin” who handed her recipe down to my Mom. Remember that not all gumbo’ are alike and most of all, Cajun gumbos are different than Creole gumbo. You can learn more about the differences of a Cajun Gumbo versus a Creole Gumbo. I have to laugh when I see all these pre-packaged gumbos and stews on the shelves in the grocery store. There is nothing like making a good Cajun chicken and sausage gumbo with fresh local ingredients right there in your kitchen. And if you haven’t had Cajun gumbo from south Louisiana, then you haven’t had real gumbo either. Not even the gumbo from New Orleans is Cajun gumbo New Orleans is famous for their Creole gumbo.Įvery Cajun owns a big pot, because its the only way to make a good gumbo. Oh and don’t worry about having to freeze the leftovers it’s always better the next day or once you defrost it! Making gumbo is sometimes an event in itself Cajuns even go to family members or friends home and everything is centered around making the gumbo. If you’re not from Louisiana, you probably don’t know what andouille sausage is. It’s a smoked sausage that has been coarsely chopped specifically for gumbos or sauces. The most popular cajun gumbos are c hicken and sausage gumbo, shrimp gumbo, seafood gumbo and shimp okra gumbo. You have the choice of buying your roux or making home-made Cajun Dark Roux. ![]() 1/3 pint dark roux or home-made dark roux.8-10 skinless and boneless chicken meat (i prefer using dark and white meat).1 1/2 lb fresh sausage with green onionsĭirections for cooking Cajun Chicken and Sausage Gumbo.The bulk of the cooking time is spent on sauteing the Holy Trinity and mixing the roux together therefore take your time on this first part. Don’t rush it! You’ll first work on the Holy Trinity, then you’ll work on cutting the chicken and sausage up while the vegetables are sauteing, then you’ll work on getting the water and seasoning levels just right.īegin by slowly sauteing the Holy Trinity vegetables in vegetable oil. You’ll want to use a very large gumbo/soup pot. The art of cooking the Holy Trinity is very important to how your gumbo will taste and how the taste will blend with the rest of the dish.
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