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Recipe courtesy of Krazy Fish


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  • Level: Intermediate
  • Total: 9 hr 30 min (includes resting time)
  • Active: 1 hr 30 min
  • Yield: 10 to 20 servings
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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 cup (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  

8 cups 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


  1. 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 7 minutes. Strain the cactus and let rest in the refrigerator overnight.
  2. 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.
  3. 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.