Total Time:
2 hr 30 min
30 min
2 hr

10 to 20 servings

  • 3 tablespoons kosher salt
  • 2 pounds cactus, cleaned and sliced
  • 1/2 cup olive oil blend, plus more for sauteing
  • 3 cups all-purpose flour
  • 1/2 pound (2 sticks) unsalted butter
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced onions
  • 1 1/2 cups diced green peppers
  • 1 1/2 cups diced red peppers
  • 1 clove garlic, chopped
  • 2 quarts chicken stock
  • 1 tablespoon garam marsala
  • 1 1/2 teaspoons Cajun seasoning
  • 1 1/2 teaspoons curry powder
  • 2 cups chopped, raw white meat chicken (2 to 3 pounds)
  • 2 cups cooked shredded pork
Watch how to make this recipe.
  • Add the salt and 1 gallon water to a large pot and bring to a boil. Add the cactus and cook until it changes color, 5 to 7minutes. Strain the cactus and let rest in the refrigerator overnight.

  • Heat a skillet over medium heat with some oil and saute the cactus until completely dry. Reserve. In a separate pan over medium heat, start making a roux by adding the flour, butter and 1/2 cup oil. Cook, stirring continuously, until it smells like popcorn, 20 to 25 minutes.

  • Put another large pot with some oil over medium heat. Add the celery, onions and green and red peppers and cook until they start to brown, 5 to 10 minutes. Add the garlic and cook for 2 minutes more. Add the roux, chicken stock, garam masala, Cajun seasoning and curry powder and stir to combine. Bring to a simmer and cook until thickened. Add the chicken, pork and reserved cactus and simmer on low heat until the flavors have melded, at least 1 hour, before serving.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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