This is the second recipe from my Disney food recreation series!! This won the Facebook vote over Tiana's Beignets and the cake from Sleeping Beauty. I've been having so much fun doing this and can't wait for all of the other recipes! I'm very happy with how this turned out! It's so delicious! Tons of flavor, lots of spice, and a bunch of chicken, sausage, and shrimp! Here's the recipe below.
Tiana's Gumbo
2/3-3/4 cup of vegetable oil
1 heaping cup of flour
2 12 0z pkgs of andouille sausage, sliced
2- 2 ½ cups of shredded chicken
1 1/3 lbs of large shrimp, deveined, peeled, tails removed
1 medium yellow onion, diced
1 red pepper, diced
4 ribs of celery, diced
3 spring onions, sliced, (Plus extra for garnish)
2 TBLS minced garlic
1 32 oz container of low sodium chicken broth
1 32 oz container of chicken stock
1 14 oz can of stewed or diced tomatoes
1 large cup frozen okra
1 TBLS creole seasoning
½-1 TBLS of cayenne pepper
Thyme, dried
3 Bay leaves
Tabasco
Salt & pepper
Rice for serving
Add your sausage to a large stock pot over medium heat and heat through. Then, remove your sausage from the pot and transfer to a bowl and set aside. Add your oil and flour to the pan and whisk together to start your roux. Cook over medium low heat, stirring constantly so your roux doesn’t burn. You want to whisk this the entire cooking time, which is going to take a little time. You want your roux to be almost a milk chocolate color. This cooking time can take 30-45 minutes, but please be patient and let it do its thing!
Once your roux is ready, add in your onions, celery, and bell pepper and cook this mixture, stirring often, about 8-10 minutes until your veggies are softened. Add in your minced garlic and cook 1 minute more. Slowly add in your chicken stock and chicken broth and whisk it in, stirring constantly. Add in your sausage, chicken, tomatoes, okra, creole seasoning, cayenne, thyme, and bay leaves. Make sure to mash your tomatoes into smaller pieces if you’re using stewed tomatoes.
Cook your gumbo over medium heat and let simmer for 10-15 minutes. Then stir in your shrimp and cook 2-3 minutes or until your shrimp is done. At this time you want to taste and add in more seasonings, some tabasco, and add in your spring onions. At this time, you can season with some salt and pepper, to your liking. Serve over rice and top with your remaining spring onions.
I like mine pretty spicy, so I add a bunch more cayenne and creole seasoning. I also don’t use a lot of salt, and I chose not to use pepper, but this is definitely a dish you need to taste to see how you like it!
You're going to want to start with dicing all of your veggies. Also cut your sausages, and shred your chicken if need be.
I had some previously frozen shrimp that I just had to cut the tails off of. These will work as well!
Then cook your sausage until heated through and transfer to a bowl.
Then start on your roux! This is a process! It's long and involves a lot of stirring, but it is what makes gumbo, gumbo! I'm gonna post some progression pictures of the roux process below.
You may have to add a little more flour or oil to get the right consistency.
You can go even darker than this, I stopped cooking a few minutes after this last picture.
Then add your veggies and cook to soften, 8-10 minutes, add in your garlic, cook one more minute and then slowly whisk in your chicken stock and broth.
Add in your other ingredients listed in the steps above in the recipe, and it should look something like this.
And this is your final product! Taste this as you go. Before and after you add the shrimp and season to your liking. Serve over rice and enjoy!
Yummy!! That looks grest!