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Started By
Message
Article: Cajun Ninja
Posted on 8/29/22 at 7:59 pm
Posted on 8/29/22 at 7:59 pm
quote:Louisiana Cookin'
Becoming a popular online cook was never a goal in my life. Don’t get me wrong; I’ve always loved to eat, but when I was a kid growing up in Houma, I was much more interested in martial arts and making people laugh than I was in mastering a roux.
19
Posted on 8/29/22 at 8:06 pm to Stadium Rat
Good for him. Doing something he loves x2
Posted on 8/29/22 at 8:07 pm to Stadium Rat
He seems like a genuinely good ol baw. I’ve enjoyed using a couple of his recipes as well.
Posted on 8/29/22 at 10:01 pm to Stadium Rat
I've been watching him for years. His videos are always great to watch. And the food is actually good and easy to prepare.
Posted on 8/29/22 at 11:45 pm to Stadium Rat
Seems like a good person. Wish him continued success.
Posted on 8/30/22 at 5:08 am to Stadium Rat
His Crawfish Etouffee and Hamburger Steak recipes are my go-tos.
Best recipes I have found with the blonde roux and onion gravy.
Best recipes I have found with the blonde roux and onion gravy.
Posted on 8/30/22 at 5:45 am to Will Cover
his sticky chicken is very good
Posted on 8/30/22 at 7:06 am to Stadium Rat
Always enjoy his recipes/videos
Much better than fricking StaleCracker
Much better than fricking StaleCracker
Posted on 8/30/22 at 7:08 am to barbapapa
quote:
his sticky chicken is very good
been meaning to try this. i have made his Beef and Vegetable Soup recipe which is really good
Posted on 8/30/22 at 7:54 am to Stadium Rat
Pretty solid recipes. On Sunday I made his pastalaya. Also I make his hamburger steak with deer meat and it's always good. Another good one is his shrimp creole.
This post was edited on 8/30/22 at 7:55 am
Posted on 8/30/22 at 8:15 am to Large Farva
His recipes are the closest to authentic I've seen on such a large, “trendy” platform. I hope he continues to grow and that our real cooking is shared far and wide. Too many bastardized “Cajun” recipes written by Food Network and NY Times randoms.
Posted on 8/30/22 at 8:38 am to LouisianaLady
Great point. His recipes seem like they are just the normal style many of us cook and not trying to reinvent the wheel or be something he's not.
Posted on 8/30/22 at 8:51 am to uptowntiger84
.
just the way I like it. Enjoy his cooking videos. They've come in handy when trying new recipes/dishes.
More power to him.
quote:
And the food is actually good and easy to prepare.
just the way I like it. Enjoy his cooking videos. They've come in handy when trying new recipes/dishes.
More power to him.
Posted on 8/30/22 at 9:06 am to uptowntiger84
quote:
the food is actually good and easy to prepare.
I think that is the best thing about him. I cant stand recipes that have like 18 ingredients when it can be made very good with 8.
Posted on 8/30/22 at 11:18 am to Stadium Rat
I made a version of his pork chops and onion gravy. Very good and easy.
Posted on 8/30/22 at 2:18 pm to Stadium Rat
good for him 
I like how he keeps it simple which is how the original Cajuns perfected their dishes. Lightly season and brown your meat, then cook it low and slow.
I like how he keeps it simple which is how the original Cajuns perfected their dishes. Lightly season and brown your meat, then cook it low and slow. Posted on 8/30/22 at 2:27 pm to Gris Gris
quote:The Cajun Ninja’s Smothered Pork Chops & Onion Gravy
I made a version of his pork chops and onion gravy. Very good and easy.
Smothered rice dishes like this one are classic Cajun home cooking.
6 to 8 ( ½-inch-thick) bone-in pork chops
1 ½ teaspoons kosher salt
Coarse black pepper
1 tablespoon vegetable oil
2 onions, chopped
½ cup unsalted butter
1/3 cup all-purpose flour
32 ounces chicken stock
1 teaspoon Pi-YAHHHHH!! Seasoning
Small amount of cold water
2 tablespoons cornstarch
Garnish: fresh parsley
Rice or mashed potatoes, to serve
Start out by getting a 12-inch cast iron skillet heated over medium-high heat.
Generously season each side of the pork chops with salt and pepper.
Add vegetable oil to the hot pan. Brown each side of your pork chops by searing them for 3 to 4 minutes on each side. When you remove them, you want to put them on a plate or bowl to help save any excess liquid that comes off them. Reserve that pan.
Add the chopped onions to the pan. Feel free to add a small amount of cold water and scrape with a wooden spoon to help break up any drippings on the bottom of the pan. Sauté the onions for 5 minutes and then add the butter. Melt the butter completely, and then stir in the flour.
Reduce heat to medium and cook, stirring constantly, until onions are soft and brown, add a small amount of chicken stock and mix well. You want to get a creamy consistency. Add most of the remaining chicken stock to the pan. Layer your pork chops over the onion gravy. Be sure to pour any liquid back into the pan as well.
Add any remaining chicken stock and Pi-YAHHHHH!! Seasoning. Bring to a boil, cover, and then lower to a simmering heat. Let cook for 2 hours. Feel free to gently stir every 15 minutes.
Mix the cold water and cornstarch together. Remove pork chops from pan. Whisk in the cornstarch mixture. Bring to a boil over medium heat and let boil for 1 to 2 minutes. Remove from heat, and return pork chops to skillet, turning to coat. Garnish with parsley, if desired, and serve with rice or mashed potatoes.
Source: Jason Derouen, The Cajun Ninja
This post was edited on 8/30/22 at 4:04 pm
Posted on 8/30/22 at 2:29 pm to Will Cover
quote:Crawfish Étouffée
His Crawfish Etouffee and Hamburger Steak recipes are my go-tos.
Louisiana crawfish are great in this recipe, but shrimp are just as good.
1 cup butter
2 onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 bunch green onions, chopped
1 tablespoon Pi-YAHHHHH!! Seasoning
¼ teaspoon cayenne
¼ teaspoon salt
4 cloves garlic, chopped
1/3 cup all-purpose flour
2 cups hot water (add more if desired)
2 pounds Louisiana crawfish tails
6 cups hot cooked rice
Start out by heating a pot or large pan over low heat.
Drop butter into your hot pot and melt completely. Raise the heat to medium, and add the onion, celery, bell peppers, most of the green onion, Pi-YAHHHHH!! Seasoning, cayenne, and salt, and cook for about 20 minutes.
Add the garlic and cook, stirring occasionally, for another 10 minutes. Push the vegetables to one side of the pot; add the flour and blend into the butter. Once the flour is mixed in well, stir everything together and cook until you start to see the mixture turn brown, 30 to 40 minutes. Be very cautious of the flour burning during this time. If heat seems a little high, lower it.
With about 3 minutes left of cooking, add a little bit of the hot water to the pot, and stir until it’s a creamy mixture. Add the crawfish and rest of the hot water to the pot. Blend evenly. Raise the heat to where you see a slight boil. Cover, and lower to a simmering heat. Cook for about 15 to 20 minutes.
If you feel as though you would like a thinner sauce, just add a little more water. Taste to see if you need more seasoning. Top with remaining green onion, and serve with rice. Enjoy Dat!
Servings: 6
Source: Jason Derouen aka "The Cajun Ninja"
This post was edited on 8/30/22 at 4:03 pm
Posted on 8/30/22 at 2:40 pm to Stadium Rat
Yup. I used that exact recipe for shrimp etouffee. Turned out great.
Posted on 8/30/22 at 3:43 pm to Stadium Rat
There is a question mark in front of the flour in both of those recipes rather than the amount of flour.
I didn't have his seasoning when I made the chops. I don't use a creole seasoning very often. I like to control the cayenne and salt.
I didn't have his seasoning when I made the chops. I don't use a creole seasoning very often. I like to control the cayenne and salt.
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