Mr. R and I love Disneyland! We got engaged there, and have made many trips back since then. One of our favorite things to do while we are there is to eat! Yes theme park food is usually over priced and disgusting, but I have to say that most of the food at Disneyland Resort is delicious (and maybe a bit overpriced). One of our favorite things to eat at the parks is the Chicken Gumbo from the Blue Bayou, and Cafe Orleans. Of course we can not always make it to the parks so we found a recipe to keep us happy while we are away. We have added our own flair and techniques to this recipe to make it our own, but it is just as good as the Disneyland Gumbo so I hope you enjoy!
I have to say the first time I made this it took me two hours, but now that I have made it a few times it only takes me about a half hour. I like to prep everything in advance and even cook the chicken, and rice a day ahead so the process doesn't take so long.
Many of the ingredient ratios can be changed because it is a soup. You can even add shrimp, seafood or any other veggies that you think would taste yummy, however I think it is perfectly delicious just the way it is!
Chicken Gumbo
Ingredients
2 ounces roux (¼ cup room-temperature butter and ¼ cup flour - see instructions)
1 cup yellow onion cut into ¼-inch dice
2 ounces roux (¼ cup room-temperature butter and ¼ cup flour - see instructions)
1 cup yellow onion cut into ¼-inch dice
1 green bell pepper,
cored, seeded, cut into ¼-inch dice
1 cup celery, cut into ¼-inch dice
4 cups chicken stock
1 Andouille sausage (cut in half and then in slices)
1 cup celery, cut into ¼-inch dice
4 cups chicken stock
1 Andouille sausage (cut in half and then in slices)
2-3 chicken breasts
(about 2 cups)
1 6-ounce can diced tomatoes (not drained)
1 6-ounce can diced tomatoes (not drained)
1 cup (12 ounces) cut
okra- I use frozen
1 tsp. Cajun seasoning OR (¼ teaspoon white pepper AND 1/3 teaspoon cayenne pepper)
1 teaspoon gumbo filé
1 tablespoon salt, divided use
2 tablespoons olive oil, divided use
1 tablespoon minced garlic
1 tsp. Cajun seasoning OR (¼ teaspoon white pepper AND 1/3 teaspoon cayenne pepper)
1 teaspoon gumbo filé
1 tablespoon salt, divided use
2 tablespoons olive oil, divided use
1 tablespoon minced garlic
2 cups cooked rice
Directions
Directions
1. Place room-temperature butter in a small sauté pan or saucepan over low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux is the color you desire (brown).
2. In a large pot, heat half of the oil over medium heat. Add onions, celery, bell pepper, and Andouille. Sauté until the vegetables become translucent. Be careful not to burn.
3. Add the diced tomatoes, and Cajun seasoning. Mix well.
4. Add the chicken stock to the roux. Whisk until the roux is completely dissolved. Add to the pot with vegetables. Bring to a boil, then reduce heat to low and let simmer 10 minutes. Stir frequently so the gumbo doesn't burn into the bottom of the pot.
5. In a sauté pan, heat remaining oil over medium heat. Add chicken and garlic with salt to taste. Sauté until the chicken is cooked through and slightly brown.
6. Drain chicken well, add to the gumbo. Add frozen okra. Add the file, and salt to taste. Mix well.
To serve, divide rice
evenly among bowls (a couple of tablespoons per bowl) and ladle gumbo over
rice. Enjoy!
