RECIPE: You Can Make Tiana’s Gumbo from Disneyland at Home!

What’s that you say? Since the opening of Tiana’s Palace at Disneyland you’ve been living life with her gumbo on your mind? 

Well, we’ve got great news! In celebration of National Gumbo Day, Disney has released the recipe for the House Gumbo at Tiana’s Palace at Disneyland Park, and now you can make it at home! Did we hear someone say, “Let the good times roll?!” 

Here’s how to make it yourself and bring allll the New Orleans Square vibes to your kitchen. Let’s start with the ingredients. 

Ingredients

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 medium saucepan over medium heat for five 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. 
   
   
2. Remove from heat and transfer to heat-proof bowl; set aside. 

For Gumbo:

1. Heat one tablespoon of vegetable oil in a large stockpot or Dutch oven over medium heat for five 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 stockpot, scraping up any browned bits from the andouille sausage. Cook over medium heat for 6-8 minutes, until chicken thighs are fully cooked. 
   
   
3. Add remaining tablespoon of oil to stockpot and heat over medium heat for three minutes, until hot. Saute´ onion, bell pepper, poblano pepper, and celery for five minutes, until soft. Add garlic and dried thyme. Cook one minute, until fragrant. 
   
   
4. Add one cup chicken stock, making sure to scrape any browned bits from the bottom of the pan. Add remaining five 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. 
   
   
5. Add oregano, parsley, okra, and reserved andouille sausage and chicken to gumbo. Cook over medium-low heat for five minutes, until okra begins to soften. 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. 

Cook’s note: Frozen sliced okra can be substituted for fresh. Add frozen okra to gumbo and heat for 5-7 minutes, until warm. 

Well, now you can throw on some jazz and make gumbo just like Tiana! Just don’t expect to serve it with quite the same swagger — because we all know that when it comes to style and flair, Tiana’s in a class of her own!

We’re always on the lookout for more Disney recipes, so keep it here on All Ears, and we’ll keep you posted when more are released! 

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What other Disney Parks snacks have you made at home? Tell us in the comments!