Cajun Ninja's Got a Cookbook Coming Out

He makes good (and simple) food but there’s no way I’d pay $40 for the recipes in that book.

This would be like buying a cook book to learn how to cook Kraft Mac n Cheese. If you have sense enough to operate a can opener you should know how to make the dishes he does.

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the Cajun Ninja told her that he'd travel to her and cook them for her. As far as I can tell, he did.

Id buy the cookbook for no other reason than he seems like a really good guy. And his étouffée recipe is the only one I ever us

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I like him he seems to be a really good guy, loves his wife and kids.

He is a good dude. Does a great job exposing younger generations to Cajun cooking. I hope MobileJosh is an alt for trolling; no way someone is that miserable in life on purpose.

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This would be like buying a cook book to learn how to cook Kraft Mac n Cheese. If you have sense enough to operate a can opener you should know how to make the dishes he does.

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This is false.

His mac and cheese is a good recipe for anyone. Very creamy and cheesy like I like it.

BAKED MACARONI & CHEESE

2 Sticks of Salted Butter
1/2 Cup of Flour
4 Cups of Whole Milk
1 Teaspoon of Salt for Pasta Water
1 (16oz) Package of Large Elbow Macaroni
1 Teaspoon of Salt for Cheese Sauce
1 Teaspoon of Pepper
6 Cups of Shredded Cheddar Cheese
2 Cups of Shredded Colby Jack
2 (12oz) Cans of Evaporated Milk

optional
A few sprinkles of Paprika

Start out by heating a large pot over a medium to low heat.
Set out four cups of whole milk so that they can reach room temperature.
Melt the 2 sticks of butter in the large pot.
Once the butter is completely melted, add the half cup of flour, and begin stirring.
You want to keep stirring until you reach a peanut butter color.
During this process you want to begin boiling a pot of water. As the water is reaching a boil, add a teaspoon of salt to the water.
Once the roux has reached a peanut butter color, slowly add 2 cups of whole milk.
When the first two cups have blended evenly, then go ahead and add the next two cups.
Add a teaspoon of salt, and a teaspoon of pepper to the pot.
Increase the heat to where you reach a slight boil.
Once you see a slight boil, lower to a simmering heat, give it a good stir, cover, and cook for 30 minutes.
Make sure to give it a stir about every 5 minutes.
Around this time you should have your water boiling. You want to boil your pasta to the lowest time of package directions, drain and let cool.
At this time preheat your oven to 300°.
During this time shred 6 cups worth of Cheddar and 2 cups worth of Colby Jack.
Save 2 cups for sprinkling on the top.
After 30 minutes of cooking the roux and milk, gradually add the 4 cups of Cheddar and 2 cups of Colby Jack to the pot.
Once the cheese has melted completely, add in the 2 cans of evaporated milk, and mix well.
Gently mix in the macaroni.
If the pasta has clumped together, don’t worry, just keep moving it around in there, it will break up.
Spray a 15” x 11” dish with a nonstick cooking spray. (Or you can spray two smaller pans)
Add the macaroni and cheese to the pan.
Spread the remaining 2 cups of cheddar over the top.
At this time you can also sprinkle some paprika for a nice look.
Bake in the oven for 50 minutes.
Remove the pan from the oven, and let cool for about 10 minutes before serving. Enjoy!

You can watch his video here. It's a good one for folks learning to make a white sauce and a good mac and cheese.
LINK

I’ve been watching his videos for years. I bought his seasoning recently. He seems like a cool dude.

I wish he put out more videos!

Ole boy found a niche and ran with it, and it looks like it's turned into a decently lucrative little side gig for himself.

He's not reinventing the wheel, but he's doing solid basic stuff that most people in S. La. grew up eating/cooking. Seems like it would be a good resource for those who didn't, and even those who may have who just like to follow him on YouTube, as others have stated.

Good on him.

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He's not reinventing the wheel, but he's doing solid basic stuff that most people in S. La. grew up eating/cooking. Seems like it would be a good resource for those who didn't, and even those who may have who just like to follow him on YouTube, as others have stated.

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Agreed. I follow /r/CajunFood and let me tell you. Outsiders trying to cook LA food fail far more often than they succeed because so many resources out there are not produced by actual people from here. I support anyone finding success sharing how we actually cook.

I don't like YouTube cooking shows (just not a video person), and I find his schtick isn't really my thing, so a cookbook is more than welcome.

I like that guy but I don't think he's a real ninja.