Disney Eats at Home: 7 Greens Gumbo with Chicken & Andouille Sausage Recipe from Tiana’s Palace
We all know that any Disney Parks celebration means the arrival of new foods, treats, and festive eats. Because honestly…what’s a party without the FOOD?
From holiday cookies at EPCOT’s International Festival of the Holidays to Pixar-themed treats at Pixar Fest, Disney is forever incorporating fun foods into their magical celebrations.
Naturally, as Tiana’s Bayou Adventure speeds toward opening day in Magic Kingdom, Disney fans are gearing up for one EPIC celebration — complete with music, merchandise, and FOOD!
And since the way to a Disney fan’s heart is CLEARLY through our stomachs, Disney Eats has shared a delicious, New Orleans-inspired recipe that’s perfect for celebrating the attraction’s opening day!
Let’s check it out!
7 Greens Gumbo with Chicken & Andouille Sausage Recipe from Tiana’s Palace
Is there ANY better way to celebrate the opening of Tiana’s Bayou Adventure than with a mouthwatering gumbo recipe? Yeah, I think not.
The 7 Greens Gumbo with Chicken & Andouille Sausage recipe comes straight from Tiana’s Palace and combines grains, roasted vegetables, seasoned chicken, Andouille sausage, and cannellini beans to create a unique and flavorful dish we just know Tiana would love!
To make it at home, check out the recipe below!
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:
- 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.
- Preheat oven to 425°F. Roast vegetables for 10-12 minutes, until browned and fully cooked.
- Keep warm until ready to serve.
FOR CHICKEN AND ANDOUILLE SAUSAGE:
- 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.
- 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.
- Keep warm until ready to serve.
FOR GUMBO:
- Purée one can of cannellini beans in a blender or food processor; set aside.
- 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.
- 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.
- 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.
- 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.
Top It Off
This tasty gumbo looks pretty amazing on its own, but if you’re craving an extra kick, top it off with Mama Odie’s Hot Sauce.
Or, kick that flavor up a notch with a dash of Dooky Chase’s Gumbo Base.
Both will be available at Main Street Confectionery and Critter Co-Op in Magic Kingdom once Tiana’s Bayou Adventure opens on June 28th!