Get a Taste of the Bayou: Seven Greens Gumbo Recipe from Tiana’s Palace

Hey there, fellow foodies! I’ve got a new exciting recipe straight from the Disney Parks Blog! In anticipation of the summer opening of Tiana’s Bayou Adventure at Magic Kingdom Park, the culinary team from Tiana’s Palace at Disneyland Park has generously shared a mouthwatering recipe for Seven Greens Gumbo with Chicken & Andouille Sausage. We made this for dinner last night and YOU GUYS!!! This recipe is a true culinary masterpiece!

This is a classic New Orleans dish with a twist – this gumbo includes sweet roasted vegetables, seasoned chicken, andouille sausage, and cannellini beans that come together with SEVEN different greens to create a symphony of flavors and textures. You will absolutely feel like you are “goin’ down the bayou” with this one. Just remember to get in the mood by blasting some New Orleans music (I recommend my personal Disney-inspired New Orleans Spotify playlist: New Orleans Kind of Mood) and maybe make yourself a hurricane or mint julep or two!

Now, without further ado, let’s dive into the recipe for this delectable Seven Greens Gumbo straight from Tiana’s Palace:

SEVEN GREENS GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
From Tiana’s Palace, Disneyland Park

Serves 4

ROASTED VEGETABLES

• 1 cup diced sweet potatoes
• 1 cup diced yams
• 1 cup sliced okra
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

CHICKEN AND ANDOUILLE SAUSAGE

• 1 tablespoon vegetable oil
• 12 ounces mild andouille sausage, sliced
• 1/2 pound boneless chicken thighs, diced
• 1 tablespoon Cajun seasoning mix

GUMBO

• 2 (15 1/2 ounce) cans cannellini beans, divided
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, sliced
• 1 tablespoon Cajun seasoning mix
• 1 tablespoon gumbo filé
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 bunch collard greens, stems removed and cut into thin strips
• 1 bunch mustard greens, stems removed and cut into thin strips
• 1 bunch Swiss chard, stems removed and cut into thin strips
• 1 bunch kale, stems removed and cut into thin strips
• 1 bunch spinach, cut into thin strips
• 2 cups watercress, larger stems removed and cut into thin strips
• 1 bunch parsley, finely chopped
• 4 cups vegetable stock, divided
• 4 cups cooked white rice
• Reserved Chicken and Andouille Sausage
• Reserved Roasted Vegetables
• Hot sauce, to taste

FOR ROASTED VEGETABLES:

1. Combine yams, sweet potatoes, okra, and vegetable oil in a large bowl. Season with salt and pepper. Place on a parchment-lined baking sheet and let rest at room temperature for 20 minutes.
2. Preheat oven to 425°F. Roast vegetables for 10-12 minutes, until browned and fully cooked. Keep warm until ready to serve.

FOR CHICKEN AND ANDOUILLE SAUSAGE:

1. Heat vegetable oil in a medium sauté pan over medium heat for 5 minutes, until hot. Add sliced andouille sausage and cook for 5-6 minutes, until browned. Transfer to a plate using a slotted spoon.
2. Season chicken thighs with Cajun seasoning and add to the sauté pan, scraping up any browned bits from the andouille sausage. Cook over medium heat for 6-8 minutes, until chicken thighs are fully cooked. Transfer to a plate using a slotted spoon. Keep warm until ready to serve.

FOR GUMBO:

1. Purée one can of cannellini beans in a blender or food processor; set aside.
2. Heat vegetable oil in a large skillet over medium heat for 5 minutes, until hot. Add puréed beans and cook, stirring continuously for 15 minutes, until tan in color.
3. Add onions and sauté for 6 minutes, until translucent. Add bell pepper and celery and cook for 5 minutes. Stir in garlic, Cajun seasoning, gumbo filé, salt, and pepper. Simmer for 5 minutes.
4. Add 2 cups of vegetable stock and bring to a simmer. Slowly add collard greens, mustard greens, Swiss chard, and kale, stirring to combine. Simmer for 5 minutes. Drain liquid from remaining can of cannellini beans. Add to skillet with remaining 2 cups of vegetable stock, spinach, watercress, and parsley. Stir to combine. Add additional salt and pepper, as needed.
5. Ladle into bowls with rice. Top with reserved Chicken and Andouille Sausage and Roasted Vegetables. Add a few dashes of your favorite hot sauce, to taste.

And there you have it! A tantalizing recipe straight from the heart of the bayou (or, ya know, Disneyland Park and the Disney Parks Blog, haha!). Whether you’re a fan of traditional Southern cuisine, wanting to get excited and geared up for the opening of Tiana’s Bayou Adveture, or simply looking to add a little Disney magic to your dinner table, this Seven Greens Gumbo is sure to hit the spot. So gather your ingredients, roll up your sleeves, and get ready to embark on a culinary adventure fit for a princess (or a frog)!

Bon appétit,
Gingi Freeman