7 Greens Gumbo with Chicken & Andouille Sausage Recipe from Tiana’s Palace

7 Greens Gumbo with Chicken & Andouille Sausage Recipe from Tiana’s Palace

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: 

1. 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.  
2. Preheat oven to 425°F. Roast vegetables for 10-12 minutes, until browned and fully cooked.  
3. Keep warm until ready to serve.  

FOR CHICKEN AND ANDOUILLE SAUSAGE: 

1. 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.  
2. 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.  
3. Keep warm until ready to serve.  

FOR GUMBO:  

1. Purée one can of cannellini beans in a blender or food processor; set aside.  
2. 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.  
3. 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.  
4. 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.  
5. 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.