7 Green Gumbo Recipes from Tiana’s Palace

From the Disney Parks Blog, written by Katie Wilson

The summer opening is approaching Tiana’s Bayou Adventure in Magic Kingdom Parkand later this year Disneyland ParkTo celebrate, Tiana’s Palace Disneyland Park 7 Green Gumbo with Chicken and Andouille SausageI had the opportunity to try this unique and delicious recipe at home!

Roasted vegetables, seasoned chicken, andouille sausage, and cannellini beans are combined with seven different vegetables for a hearty and flavorful dish. 7. Green Gumbo Because it’s a plant-based dish, it could easily be served without the chicken or andouille sausage.

All this talk about gumbo is making me hungry, so it’s time to share the recipe with you all. Let’s get started!

7 Green Gumbo with Chicken and Andouille Sausage

Tiana’s Palace

Disneyland Park

Serves 4

Roasted vegetables

• 1 cup diced sweet potato
• 1 cup diced yams
• 1 cup sliced ​​okra
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Chicken and Andouille Sausage

• 1 tablespoon vegetable oil
• 12 ounces mild andouille sausage, sliced
• 1/2 pound boneless chicken thighs, diced
• 1 tablespoon Cajun seasoning mix

Gumbo

• 2 cans (15 1/2 ounces) cans of cannellini beans
• 1/4 cup vegetable oil
• 1 large onion (chopped)
• 1 large bell pepper (chopped)
• 2 stalks of celery, chopped
• 2 cloves of garlic (sliced)
• 1 tablespoon Cajun seasoning mix
• 1 tablespoon gumbo filet
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 bunch collard greens, stems removed and chopped
• 1 bunch mustard greens, stems removed, shredded
• 1 bunch Swiss chard, stems removed and shredded
• 1 bunch kale, stems removed, shredded
• 1 bunch spinach (shredded)
• 2 cups watercress, large stems removed and chopped
• 1 bunch parsley, finely chopped
• 4 cups vegetable broth (separate)
• 4 cups cooked white rice
• Preserved Chicken and Andouille Sausage
• Reserved roasted vegetables
• Hot sauce (optional)

For roasted vegetables:

1. Combine yams, sweet potatoes, okra, and vegetable oil in a large bowl. Season with salt and pepper. Place on a baking tray lined with baking paper and let sit at room temperature for 20 minutes.

2. Preheat oven to 425° F. Roast vegetables for 10 to 12 minutes, until browned and cooked through.

3. Keep warm until ready to eat.

For the chicken and andouille sausage:

1. Heat the vegetable oil in a medium sauté pan over medium heat for 5 minutes until hot. Add the sliced ​​andouille sausage and cook for 5 to 6 minutes, until browned. Transfer to a plate using a slotted spoon.

2. Season the chicken thighs with Cajun seasoning and add to the sauté pan, scraping up any browned bits from the Andouille sausage. Cook over medium heat for 6 to 8 minutes or until the chicken thighs are cooked through. Use a slotted spoon to transfer to a plate.

3. Keep warm until ready to eat.

For the gumbo:

1. Puree 1 can of cannellini beans in a blender or food processor and set aside.

2. Heat the vegetable oil in a large frying pan over medium heat for 5 minutes. Add the pureed beans and cook, stirring constantly, for 15 minutes until browned.

3. Add the onion and sauté for 6 minutes until translucent. Add the bell pepper and celery and sauté for 5 minutes. Stir in the garlic, Cajun seasoning, gumbo fillets, salt and pepper. Simmer for 5 minutes.

4. Add 2 cups vegetable stock and bring to a simmer over low heat. Slowly add the collard greens, mustard greens, Swiss chard, and kale, stirring to combine. Simmer 5 minutes. Drain the liquid from the remaining can of cannellini beans. Add to the skillet with the remaining 2 cups vegetable stock, spinach, watercress, and parsley. Stir to combine. Add salt and pepper, if desired.

5. Pour the rice into bowls and top with the reserved chicken, Andouille sausage, and roasted vegetables. If desired, add a few drops of your favorite hot sauce.

Cook’s note: For a plant-based version of this recipe, omit the chicken and andouille sausage.

Always use caution when handling sharp objects or hot contents.

Please be sure to keep a close eye on children who are helping out or who are nearby.

This recipe is adapted from one made in large quantities in a restaurant kitchen.

Flavor profile may vary from restaurant version.

If you want your gumbo to be a little spicier, try adding a few drops of Mama O’Dee’s hot sauce – it’s amazing!

For a special treat, you can substitute Dookie Chase’s gumbo base for the gumbo filet. If Dookie Chase Restaurant sounds familiar, it’s because it was owned and operated by legendary chef Leah Chase. Her story was one of the inspirations for the character of Princess Tiana in Walt Disney Animation Studios’ The Princess and the Frog and later helped Walt Disney Imagineering develop its next attraction, Tiana’s Bayou Adventure.

With Tiana’s Bayou Adventure opening at Walt Disney World Resort this summer and Disneyland Park later this year, you can purchase Mama O’Dee’s Hot Sauce and a selection of Dookie Chase seasonings at Main Street Confectionery and the Critter Coop. We’re excited because this is the first time you’ll be able to purchase Dookie Chase’s Gumbo Base, Seafood Seasoning, Meat Seasoning and Fried Chicken Seasoning outside of Dookie Chase restaurants.

If you make this delicious gumbo or enjoy these condiments at home, show us your culinary creations on #DisneyEats. For more recipes to bring the Disney magic to your home, check out our Disney Eats Topics page and follow @DisneyEats on Instagram and Facebook.

(Note: all offers are subject to change and availability.)

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