So here's the deal. I got Disney's Blue Bayou Gumbo recipe. Yeah that Disney, and yeah that Blue Bayou. Whoa, right? Long story short, I have it. It tweaked it down to the correct proportions because they make it in HUGE batches all day. I had to cut it down by 8 or 12.
This is superb gumbo. The best I've ever had at a restaurant, at least. I know you're thinking "Seriously? Disneyland?" but yes! It's really just that good. And now you'll know how to cook it yourself. There are two styles of cooking it, so experiment with both. I hope you enjoy this as much as I do.
Disneyland's Blue Bayou Gumbo
Yield: A lot!
- 2 ounces roux (¼ cup room-temperature butter and ¼ cup flour - see note and instructions)
- 1 cup (2 medium) yellow onions, cut into ¼-inch dice
- 1 cup celery, cut into ¼-inch dice
- 2 quarts (8 cups) chicken stock
- 1 cup (12 ounces) cut okra
- 12 ounces meat (chicken and/or andouille sausage and/or shrimp)
- 1 6-ounce can diced tomatoes
- ¼ teaspoon white pepper AND 1/3 teaspoon cayenne pepper (OR 1 tsp. cajun seasoning replaces both)
- 1 teaspoon gumbo file
- 1 tablespoon salt, divided use (OR to taste)
- 2 cups cooked rice
- optional: 2 tablespoons olive oil, divided use
- optional: ¾ pound green bell pepper, cored, seeded, cut into ¼-inch dice
- optional: 1 tablespoon minced garlic
- optional: 2 tablespoons freshly chopped parsley
Two ways to cook:
- Place room-temperature butter in a small sautÃ© pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux is the color you desire (blond to brown).
- Add the onion and celery. Cook for 5 minutes.
- Add the stock and make sure the roux is dissolved completely. Simmer for 10 minutes.
- Add remaining ingredients (except file and salt) and return to a simmer. Adjust salt to taste.
- If you are adding seafood, add it at the very end and make sure it is completely cooked.
- Add file. Mix well and serve over rice.
- Place room-temperature butter in a small saute pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux is the color you desire (blond to brown).
- In a large pot, heat half of the oil over medium heat, add half of the okra and saute until light brown and slimy looking. Add onions, celery, bell pepper, garlic and andouille. Saute until the vegetables become translucent. Be careful not to burn.
- Add the diced tomatoes, white pepper/cayenne pepper or Cajun seasoning and ¾ tablespoon of the salt. Mix well.
- Add roux to the chicken stock. Whisk until the roux is completely dissolved. Mix chicken stock/roux mixture with vegetables. Bring to a boil, then reduce heat to low and let simmer 10 minutes. Stir frequently so the gumbo doesn't burn into the bottom of the pot.
- In a saute pan, heat remaining oil over medium heat. Add chicken and remaining salt. Saute until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot.
- Drain well, add to the gumbo. Add/cook seafood. Add the file. Mix well. To serve, divide rice evenly among bowls (a couple of tablespoons per bowl) and ladle gumbo over rice. Garnish with parsley.
Directions 1 (the Disney way - how un-imagineering, if you ask me)
Directions 2 (the non-Disney way)