However, the story behind the Cajun Ninja actually begins on hard times. Some videos have gained millions of views and his following continues to grow. Since then, he’s shared plenty of family recipes online. Derouen shared his own take of the recipe and told Disney to "take notes." The Disney recipe included ingredients like kale and quinoa. He shared the video in 2016, in response to the infamous Disney gumbo video. One of his first videos to go viral was a gumbo recipe he shared online. However, he still loves to cheer on the Ragin Cajuns and dons a Cajun baseball hat. He later on moved closer to his home town. Lafayette is a place that he says has inspired some of his cooking. Nobody ever got it right."įor a few years he resided in Lafayette with his family. He jokingly said, "I’ve grown up in Houma. He pronounces his last name, differently than others in Acadiana. His page was originally entitled "Whatcha’ Doin Derouen".
I said ‘I’m going to be the ‘Cajun Ninja.’ I just started doing dish after dish that I knew. "I was like ‘I’m going to run with this because I enjoy cooking and martial arts is a huge passion of mine. "I knew in the video I said ‘Piyah’! I was having fun with it," Derouen said. He exclaims "Piyah!" during the move, as the vegetables are "magically" chopped away. His most unique move, which he does in all of his videos, is chopping vegetables with his hand. He sports a Ragin Cajun hat, black belt and signature martial arts moves while cooking. Watching Derouen cook, it’s clear to see he’s not your typical chef. However, it’s cooked up more than he ever imagined. Derouen began to share his cooking videos online for fun. It’s a persona that combines his love of food, martial arts, humor and entertainment. Jason Derouen transforms into the Cajun Ninja when he steps into a kitchen. There are different variations of Cajun Chicken and Sausage Gumbo.A Louisiana man is sharing his love of Cajun food online as a unique character. 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.
0 kommentar(er)
