Chicken Gumbo from New Orleans Square

From “down in New Orleans” (Square) at the Disneyland Resort, enjoy this rich, flavorful stew with chicken, andouille sausage, and tasso ham served with Louisiana rice.

Serves 4

Cajun spice
2 tablespoons paprika
1 tablespoon seasoning salt
2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sugar
1 teaspoon cayenne
1/2 teaspoon freshly ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

Cajun Rice
1 tablespoon olive oil
1 tablespoon diced white onion
1 tablespoon diced red bell pepper
1 cup medium-grain white rice
1 3/4 cups vegetable stock
1 tablespoon Cajun spice

Chicken Gumbo
1/2 cup unsalted butter
1 pound skinless boneless chicken thighs, diced
1/2 cup diced Tasso ham
1/2 cup diced Andouille sausage
3 tablespoons chopped garlic
1/2 cup all-purpose flour
3 tablespoons Cajun spice
4 cups chicken stock
1/2 cup sliced okra
1/4 cup diced tomatoes
1/4 cup chopped green onions, for garnish

For Cajun spice:
Combine all ingredients in a medium bowl; store in an airtight container for up to 1 week.

For Cajun rice:

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and bell pepper; sauté 3 minutes, or until translucent.
  3. Add rice, stirring to coat in oil. Toast rice, stirring frequently, 3 to 4 minutes.
  4. Add vegetable stock, stir, then add Cajun spice, stirring well.
  5. Cover pan and bring to a boil; reduce heat to low. Cook 15 to 20 minutes, or until liquid is completely absorbed.
  6. Fluff with a fork before serving.

For chicken gumbo:

  1. Melt butter in a Dutch oven over medium-high heat. Add chicken, Tasso, and Andouille and cook until golden brown, 5 minutes. Add garlic, stirring to combine. Cook until fragrant, about 1 minute.
  2. Remove meat from pot with a slotted spoon, reserving fat in pot. Place meat on a large plate and set aside.
  3. Add flour to fat in pot, whisking to combine. Cook until mixture turns golden, about 10 to 15 minutes. Stir in Cajun spice.
  4. Return meat to pot, stirring well to combine. Slowly add stock, whisking vigorously after each addition until mixture is smooth.
  5. Add okra and tomatoes. Simmer, stirring frequently, until okra is tender, about 10 to 15 minutes.
  6. Ladle gumbo into bowls and top with a large spoonful of rice. Garnish with chopped green onions.

This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
and may not be reproduced without express permission.