Laissez Les Bon Temps Rouler!

Disney

It's Mardi Gras today which means it's time to let the good times roll! If you want a little Disney flair to your celebrations, why not make up a batch of Tiana's House Gumbo. It looks delicious!

House Gumbo from Tiana's Palace at Disneyland

Serves 4-6

Dark Roux

1/4 cup vegetable oil

1/4 cup all-purpose flour

Heat oil in medium saucepan over medium heat for 5 minutes, until hot. Add flour and cook, whisking constantly for 15-20 minutes, until roux is deep brown in color. If necessary, lower heat to medium-low to prevent burning. Remove from heat and transfer to heatproof bowl; set aside. 

Gumbo

2 Tbsp vegetable oil, divided

12 oz mild andouille sausage, diced

1/2 pound boneless chicken thighs, sliced

1 Tbsp 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 tsp dried thyme

6 cups chicken stock, divided

Reserved Dark Roux

10 okra pods sliced 1/2-inch thick (approximately 2 cups)

1 1/2 tsp salt

1/2 tsp pepper

1 Tbsp Worcestershire sauce

1 tsp hot sauce, plus more to taste

1 tsp fresh chopped oregano

1 tsp fresh chopped parsley

4 cups cooked white rice

Heat 1 tablespoon of oil in a large stockpot or Dutch oven 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 stockpot, 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. 

Add remaining tablespoon of oil to stockpot and heat over medium heat for 3 minutes, until hot. Sauté onion, bell pepper, poblano pepper, and celery for 5 minutes, until soft. Add garlic and dried thyme. Cook one minute, until fragrant.

Add 1 cup chicken stock, making sure to scrape any browned bits from the bottom of the pan. Add remaining 5 cups chicken stock. Increase 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.

Add oregano, parsley, okra, and reserved andouille sausage and chicken to gumbo. Cook over medium-low heat for 5 minutes, until okra begins to soften. 

Season with salt, pepper, Worcestershire sauce, and hot sauce. Stir to combine. Add additional hot sauce, salt and pepper as needed. Finish with fresh oregano and parsley. Spoon gumbo into bowls and top with rice.