Sitting in New Orleans Square with a piping hot bread bowl of Disneyland Gumbo is an event I look forward to each trip I take to the Disneyland Resort. If you are searching for a way to bring those park vibes to your next meal, Here is a tasty recipe to try out - and it's hands-down the only Disneyland Gumbo recipe I've tried that tastes authentic to Disneyland!
Several years ago, we did a podcast on the Disneyland Gumbo recipe, and how you can make it at home. Making gumbo is fairly simple, but with making the roux, things can be complicated. 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, "toasted bread-like" flavors. When I make our roux, I tend to go more dark brown, borderline milk chocolate, but that's me. The longer that roux is going, the smells get really strange, ranging from light straw/hay aromas, to overdone crackers.
Spoon it into a bread bowl for maximum authenticity! If you don't know how to make them at home, check out this recipe for making a Disneyland Gumbo Bread Bowl at home. Kenji is great and we love him a lot.
This gumbo is super good and truly does taste like the Disneyland Gumbo you get right out in front of Pirates of the Caribbean.
Let us know how it turned out!
Frequently Asked Questions
Yes, it is! Of course, you can add whatever meat you like to it if you wish, but the base recipe is vegan
You'll smell it. If the flour cooks too long and burns, not only does it turn black, but it will smell like burnt toast. Blech!
Totally. This recipe makes some great Disneyland Gumbo, but you can swap anything out in here with anything you want. Add mushrooms! Substitute Red Bell Peppers for more Yellow ones! Who cares!
File powder is dried leaves from the Sassafras tree that have been ground into a powder. Generally used as a thickening agent, it does add a bit of flavor, so if you do end up substituting for it, you may notice a slight flavor difference. But I get it, so you can just use some cornstarch and add a bit at at time until it thickens the way you want it.
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.
Disneyland 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 roux will get, and the darker your roux gets, the more flavors you’ll taste!!
