From the Disney Parks Blog and written by: Katie Wilson
We’re getting close to the summer opening of Tiana’s Bayou Adventure at Magic Kingdom Park, and later this year at Disneyland park. To celebrate, the culinary team from Tiana’s Palace at Disneyland park shared a recipe with us for 7 Greens Gumbo with Chicken & Andouille Sausage. I had the chance to test this unique (and delicious) recipe at home!
Roasted vegetables, seasoned chicken, andouille sausage and cannellini beans come together with seven different greens to create a hearty and flavorful dish. If you want the 7 Greens Gumbo to be a plant-based dish, it can easily be served without the chicken and andouille sausage.
All this talk about gumbo is making me hungry, so it’s time to share the recipe with you. Let’s get to it!
7 GREENS GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
Tiana’s Palace
Disneyland Park
Serves 4
ROASTED VEGETABLES
- 1 cup diced sweet potatoes
- 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 (15 1/2 ounce) cans cannellini beans, divided
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, sliced
- 1 tablespoon Cajun seasoning mix
- 1 tablespoon gumbo filé
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 bunch collard greens, stems removed and cut into thin strips
- 1 bunch mustard greens, stems removed and cut into thin strips
- 1 bunch Swiss chard, stems removed and cut into thin strips
- 1 bunch kale, stems removed and cut into thin strips
- 1 bunch spinach, cut into thin strips
- 2 cups watercress, larger stems removed and cut into thin strips
- 1 bunch parsley, finely chopped
- 4 cups vegetable stock, divided
- 4 cups cooked white rice
- Reserved Chicken and Andouille Sausage
- Reserved Roasted Vegetables
- Hot sauce, to taste
FOR ROASTED VEGETABLES:
- Combine yams, sweet potatoes, okra and vegetable oil in a large bowl. Season with salt and pepper. Place on a parchment-lined baking sheet and rest at room temperature for 20 minutes.
- Preheat oven to 425°F. Roast vegetables for 10-12 minutes, until browned and fully cooked.
- Keep warm until ready to serve.
FOR CHICKEN AND ANDOUILLE SAUSAGE:
- Heat vegetable oil in medium sauté pan over medium heat for 5 minutes, until hot. Add sliced andouille sausage and cook for 5-6 minutes, until browned. Transfer to plate using slotted spoon.
- Season chicken thighs with Cajun seasoning and add to sauté pan, scraping up any browned bits from the andouille sausage. Cook over medium heat for 6-8 minutes, until chicken thighs are fully cooked. Transfer to plate using slotted spoon.
- Keep warm until ready to serve.
FOR GUMBO:
- Purée one can of cannellini beans in a blender or food processor; set aside.
- Heat vegetable oil in a large skillet over medium heat for 5 minutes, until hot. Add puréed beans and cook, stirring continuously for 15 minutes, until tan in color.
- Add onions and sauté for 6 minutes, until translucent. Add bell pepper and celery and cook for 5 minutes. Stir in garlic, Cajun seasoning, gumbo filé, salt and pepper. Simmer for 5 minutes.
- Add 2 cups of vegetable stock and bring to a simmer. Slowly add collard greens, mustard greens, Swiss chard and kale, stirring to combine. Simmer for 5 minutes. Drain liquid from remaining can of cannellini beans. Add to skillet with remaining 2 cups of vegetable stock, spinach, watercress and parsley. Stir to combine. Add additional salt and pepper, as needed.
- Ladle into bowls with rice. Top with reserved Chicken and Andouille Sausage and Roasted Vegetables. Add a few dashes of your favorite hot sauce, to taste.
Cook’s Note: For a plant-based version of this recipe, omit the chicken and andouille sausage.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
If you like a little extra kick in your gumbo, try a few dashes of Mama Odie’s Hot Sauce; it’s the bee’s knees!
And for a special treat, Dooky Chase’s Gumbo Base can be used in place of the gumbo filé. If Dooky Chase’s Restaurant sounds familiar, that’s because it’s the restaurant that was owned and operated by the 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 in the development of the upcoming attraction by Walt Disney Imagineering — Tiana’s Bayou Adventure.
You can find Mama Odie’s Hot Sauce and assorted Dooky Chase’s Seasonings this summer at Main Street Confectionery and Critter Co-Op when Tiana’s Bayou Adventure opens at Walt Disney World Resort this summer and later this year at Disneyland park. We’re excited this will be the first time guests can buy Dooky Chase’s Gumbo Base, Seafood Seasoning, Meat Seasoning and Fried Chicken Seasoning outside of Dooky Chase’s Restaurant!
If you make this tasty gumbo or enjoy some of these seasonings at home, show us your culinary creations with #DisneyEats. For more recipes to make some Disney magic at home, check out the Disney Eats topic page and follow us @DisneyEats on Instagram and Facebook!
(Note: All offerings are subject to change and availability.)
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