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:
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.
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.
* 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!!