Tiana’s Palace House Gumbo Recipe

Tiana’s Palace House Gumbo Recipe

This delicious recipe of New Orleans, in an atmosphere inspired by The Princess and the Frog.

How to Make Tiana’s Palace House Gumbo

House Gumbo is an essential meal at Tiana’s Palace, which Disney Chef Toby Hollis and Operations Manager Lindell Skinner emphasized. You can check out Chef Toby discussing the making of the delicious House Gumbo in the video below.

Tiana’s Palace House Gumbo

Ingredients (Serves 4-6)

DARK ROUX:

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour

GUMBO:

• 2 tablespoons vegetable oil, divided
• 12 ounces mild andouille sausage, sliced
• 1/2 pound boneless chicken thighs, diced
• 1 tablespoon Cajun seasoning mix
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 poblano pepper, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon dried thyme
• 6 cups chicken stock, divided.
• Reserved Dark Roux
• 10 okra pods, sliced 1/2-inch thick (approximately 2 cups)
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce, plus more, to taste
• 1 teaspoon fresh chopped oregano
• 1 teaspoon fresh chopped parsley
• 4 cups cooked white rice

Directions for Dark Roux

1. Heat oil in a medium saucepan over medium heat for five minutes. Once hot, add flour and cook, whisking constantly for 15-20 minutes. Whisk until roux is a deep brown. If necessary, lower heat to medium-low to prevent burning.
2. Remove pan from heat and transfer to a heat-proof bowl.

Directions for House Gumbo

1. Heat one tablespoon of vegetable oil in a large stockpot or Dutch oven over medium heat for five minutes. Add sliced andouille sausage and cook for 5-6 minutes, until browned. Transfer sausage to a plate.
2. Season chicken thighs with Cajun seasoning and add to the stockpot, scraping up any browned bits of sausage. Cook over medium heat for 6-8 minutes, until chicken thighs are fully cooked. Transfer to a plate.
3. Add the remaining tablespoon of vegetable oil and heat over medium heat for three minutes, until hot. Sauté onion, bell pepper, poblano pepper, and celery for 5 minutes, until soft. Add garlic and dried thyme. Cook for one minute, until fragrant.
4. Add one cup of chicken stock, making sure to scrape any browned bits from the bottom of the pain. Add the remaining five cups of chicken stock. Increased heat to medium-high and bring to a simmer. Slowly whisk in reserved dark roux and whisk until smooth. Reduce heat to medium and continue simmering, stirring occasionally until gumbo thickens, about 20 minutes.
5. Add oregano, parsley, okra, and reserved andouille sausage and chicken to gumbo. Cook over medium-low for five minutes, until the okra begins to soften. Then add additional hot sauce, salt, and pepper as needed.
6. Season with salt, pepper, Worcestershire sauce, and hot sauce. Stir to combine. Finish with fresh oregano and parsley.
7. Spoon gumbo into bowls and top with rice.