Disneyland Gumbo – Full Recipe

A few weeks back we did a show on the wonderful world of the Disneyland Gumbo recipe, and how you can make it at home.  Finally, we were able to get our veggies together and make a batch so there would be photos to go along with the actual recipe.  Making gumbo is fairly simple, but with things like making the roux, it helps to have some pictures to look at.

With roux, you want to brown the flour but not burn it.  This means stirring constantly until you get the color you desire.  A darker color means more complex flavors – makes sense.  When we make our roux, we tend to go more dark brown, almost caramel-colored,  than light brown, but that’s us.  When our roux is going, the smells are really strange, ranging from light straw/hay aromas, to overdone crackers.

Spoon it into a bread bowl for maximum authenticity!  Folks, make this recipe.  Please!  It’s super good and truly does taste like the gumbo in the park.  Let us know how it turned out!

The Disneyland Gumbo Recipe:

Cajun Rice:

2 Tbsp. canola oil

1/4 cup finely diced onion

1/4 cup finely diced red bell pepper

1 cup long grain or jasmine rice

2 1/2 cups water

4 tsp. Cajun seasoning

1 Tbsp. vegetable base

Coarse salt to taste

1. Heat oil in a 4-quart saucepan over medium heat. Add onions and red pepper and sauté, stirring constantly for five to seven minutes or until onions are soft.

2. Add rice and stir to combine.

3. Add the water, Cajun seasoning and vegetable base in a large bowl. Adjust seasoning as needed. Add to the rice mixture and stir.

4. Reduce to medium-low heat, cover and continue cooking for 15-20 minutes.

Remove from heat and set aside until ready to use.

Vegetable Gumbo:

3/4 cup canola oil

3/4 cup flour

4 tsp. minced garlic

1 medium yellow onion,cut into 1/4-inch pieces

2 celery ribs, cut into 1/4-inch pieces

1 red pepper, cut into 1/4-inch pieces

1 green pepper, cut into 1/4-inch pieces

1 Tbsp. coarse salt

1 tsp. freshly ground black pepper

3/4 tsp. cayenne pepper

2 tsp. paprika

2 tsp. dried thyme

1/2 tsp. ground bay leaves

1 tsp. oregano

1/2 cup tomato paste

8 cups water

2 tsp. vegetable base*

1 tsp. gumbo filé powder**

2 cups frozen sliced okra***

1. Combine oil and flour in a 6-quart stockpot over low heat using a wooden spoon. Cook about 20 minutes, or until well browned, stirring constantly. ****

2. Add garlic, onion, celery, red pepper, green pepper, salt and pepper; stir to combine. Continue cooking for five minutes. Add cayenne pepper, paprika, thyme, bay leaves and oregano; stir, cooking for two minutes.

3. Add tomato paste, water and vegetable base; stir to combine. Increase heat to medium and bring to a simmer for 10 minutes or until vegetables are tender. Add gumbo filé and okra and continue to cook for 10 minutes. Season to taste with coarse salt and freshly ground black pepper.

Additional notes:

* Vegetable base can be found near the bouillon cubes and stocks in the supermarket.

** Filé powder is a seasoning used in Creole cooking. It can be found in the spice section in the supermarket.

*** Fresh sliced okra may be used as a substitute for frozen okra.

****The more patient you are, the darker your rue will get, and the darker your rue gets, the more flavors you’ll taste!!

The Photos:

disneyland_gumbo_1
This is how the roux looks at first …
disneyland_gumbo_2
After about 20 min on medium heat, stirring constantly.
disneyland_gumbo_3
After about 40 min on medium. This is about where we like the color to be.
Veggie away!
Veggie away!
disneyland_gumbo_8
After the spices and liquids are added.
disneyland_gumbo_9
Rice rice, baby!
Gumbo - the right way!
Gumbo – the right way!

 

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15 Replies to “Disneyland Gumbo – Full Recipe

  1. My husband and I made this gumbo tonight! It was awesome, thank you for sharing it! We spent a day at Disneyland this spring and split a veggie gumbo bread bowl for lunch. We liked it so much that we split another one for dinner! It is so exciting to have this recipe to make back at home!

  2. this was absolutely amazing! will be a staple. next time I’ll make my boyfriend stir the roux. he loved it too. served if in a bread bowl. mmmm I want some more right now!

  3. Thanks for the recipe. I’m going to make this for the first time on Valentine’s day. I have 2 questions for you: 1: Can I use steak in this recipe, and how would you recommend I do so? 2. What is the yield on this recipe? I need enough for 4 adults. Should I double? Thank you..

    1. Hi Amanda! Yes you can totally use steak, chicken, whatever you like, I would just cook the meat first and add it in at the last 5 min or so of your gumbo. This way you can ensure your meat is cooked the way you like it. Plus you can sear it or do it in a cast iron pan to get those real nice flavors!

      1. That said, it sounds like its own version of yummy but as soon as I saw “cajun seasoning” I wanted to scream. It sucks that this wonderful cuisine is taken so lightly. Not enough people have had the real thing so I get it but…sad. This is like calling a ham sandwich on a hamburger bun a torta. I’m glad people like it but I hope they are inspired to dig deeper to the point where some of the recipes call for stuff that the FDA doesn’t even regulate.

  4. First time I tried the Disneyland vegetarian gumbo I really liked it!! Can’t wait to make it myself!! Yummy!!

  5. FANTASTIC!!! our son made this last weekend for our family dinner. it was so good that he’s making it again for his grandparents next weekend! couldn’t find the Cajun File powder though; great without it!

  6. Your notes say you can use frozen or fresh okra, and I remember it having okra. There isn’t any okra in the ingredients list though. Do you remember how much is used?

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