Today I’m bringing you another recipe from Disney’s The Princess and the Frog. One of the first times we see Tiana cooking is when she is making Gumbo with her dad. It looks delicious on screen and so I set out to recreate the recipe for all of us to enjoy.
The aroma of Gumbo bubbling over the stove is intoxicating and inviting. No matter how many servings you have, one bowl is never enough. The best part though, leftover Gumbo tastes even better on the second day.
Gumbo is another famous Louisiana dish. Based on the type of thickener the recipe calls for, there are several types of Gumbo. It is a diverse dish with flavors inspired by French, Native American, African, and Caribbean cuisine. Although no one is really sure about the history of this dish, the first mention of Gumbo comes from the French explorer C.C. Robin in 1803.
What’s the Difference between Gumbo and Jambalaya?
Both Gumbo and Jambalaya are traditional Louisiana dishes with Cajun and Creole varieties. Both dishes contain lots of protein along with green bell peppers, onions, and celery.
The major difference between these two dishes is how rice is used in the dish. Gumbo is a stew that is served over rice while rice is cooked into a Jambalaya.
Both dishes also have different consistency and color. Gumbo is made using a brown roux, while Jambalaya does not.
Which types of Gumbo exist?
There are two main versions of Gumbo: Creole and Cajun. Both varieties are served over rice and have the same base ingredients.
Creole Gumbo usually contains shellfish and tomatoes while Cajun Gumbo contains shellfish, and chicken, and is a lot spicier.
In addition to this, Creole Gumbo is made with a brown roux and usually includes Okra. Both varieties can also include ham or sausage.
What is a Roux?
A roux is used as a thickener and is made of two ingredients: flour and oil. A good roux is essential in a traditional Gumbo. The flour and oil are cooked while frequently stirring until it becomes a dark brown chocolate-like color.
The roux is what gives Gumbo its deep rich flavor and thick consistency. Even though it will take some time for the flour to turn brown, it is a step well worth the time and effort.
If need be, you can even prepare your roux in advance. You can make it up to 3-5 days in advance and store it in a large resealable zip lock bag.
How to Store Gumbo
To store any leftover Gumbo, use an airtight container, place it in the fridge, and use it within 3-4 days. This recipe makes a substantial portion of Gumbo so you can also freeze any portions you don’t intend on eating at the moment.
To freeze your Gumbo, allow it to cool completely and store it in an airtight container for 2-3 months. If you want to freeze the white rice, place it in a different container from the Gumbo.
How to Reheat Gumbo
If you’re planning on reheating frozen Gumbo, make sure to thaw it in the fridge overnight. When using a microwave to reheat, place the Gumbo in a bowl and heat for 2 minutes. Stir the gumbo to distribute the heat evenly and heat again for 1-3 minutes until completely heated through.
You can also heat the Gumbo in the oven. Simply preheat your oven to 375°F / 190°C and place your Gumbo in an oven-safe dish. Once the oven has preheated, cover the Gumbo and place it on a baking sheet. A few tablespoons of hot water on the baking sheet will create steam and heat the Gumbo without drying it out.
Bake for 15 minutes and let it cool for around 5 minutes before enjoying a bowl of Gumbo.
This incredibly delicious and hearty Gumbo is made with flavorful ingredients that come together beautifully for an easy weeknight meal.
Oil: Oil is the fat of choice for this recipe. An oil with a high smoke point allows you to take the needed time to brown your flour, such as vegetable or canola oil. Olive oil will not work well because it has a very low smoke point.
Flour: Flour is the second essential part of the roux. Mix it with oil to create a flavorful roux that thickens up the gumbo.
Holy Trinity: The holy trinity consists of green bell peppers, onions, and celery. These aromatics add a beautiful depth of flavor to the gumbo.
Salt And Pepper: Salt and pepper bring the gumbo’s flavors together and make it taste sublime.
Chicken Stock: This recipe calls for Chicken stock as the main cooking liquid. You can also use Vegetable broth, Seafood broth, or a mixture of these three.
Bay Leaves: Bay leaves add a wonderful sharp pungent flavor without overpowering the other flavors in the gumbo.
Sausage: Sausage enhances the flavor of the gumbo. Smoked andouille sausage is the best sausage for gumbo. However, you can use kielbasa or any kind of smoked sausage.
Chicken: I used boneless, skinless chicken breast. However, you can also make gumbo with boneless, skinless chicken thighs.
Shrimps: Most Louisiana Gumbo recipes contain shrimp, but you can also use crawfish or any other fish if desired.
Tabasco: Gumbo just isn’t complete without a little spice. I used tabasco hot sauce, but feel free to use a few chills if you like a higher spice level.
How to do the Gumbo
Start by heading the Andouille sausage over medium heat in a large pot or Dutch oven. Brown the sausage on all sides and then remove it from the pan with a slotted spoon and set it aside on a plate.
Now it’s time to make the roux. Add the oil and flour to the pan and whisk together until combined. Cook the roux over medium heat, stirring constantly, until it turns a dark brown color.
Once the roux is dark brown, add the vegetables and cook for a few minutes.
Now it’s time to add the chicken stock, bay leaves, and salt and pepper. Bring the gumbo to a simmer and then cook for 10 minutes.
Then add the meat back to the pot.
Finally, add the shrimps and tabasco sauce and cook for 6 to 8 minutes.
More of Princess Tiana’s Inspired Recipes
Princess Tiana’s Famous Gumbo Recipe
- 2/3 Cup Canola or Vegetable Oil
- 1 Cup All-Purpose Flour
- 1 Small Green Pepper, Diced
- 1 Onion, Diced
- 3 Stalks of Celery, Diced
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 5-6 Cups Low-Sodium Chicken Stock
- 1 Bay Leaf
- 12 oz. Smoked Andouille Sausage, Sliced
- 4 Cooked Boneless, Skinless Chicken Breast, cut into 1/2 inch
- 1 lb. Shrimp, peeled and deveined
- 2 tbsp Tabasco
- Place the Andouille sausage slices in a skillet and heat it over medium-high heat.
- Cook the sausage slices for 2-3 minutes per side until browned. Remove from pan and set aside.
- Add the oil to a large heavy bottom pot set over medium-low heat. Add the flour and start stirring constantly. Keep cooking and stirring for about 30-45 minutes until the roux has a deep dark color. Make sure you don’t burn your roux as that will ruin the taste of the Gumbo.
- Next, stir in the green bell peppers, onion, celery, salt, and pepper. Cook for 1 minute.
- Mix in 5 1/2 cup of chicken broth. Add the bay leaves and stir well to combine.
- Let the Gumbo come to a boil and cook it for 5-7 minutes. Remove any foam that floats to the top.
- Add the chicken, andouille sausage, and shrimp. Cook for 3-5 minutes until the shrimp are tender. If the Gumbo seems too thick, add the remaining 1/2 cup of chicken broth.
- Serve over white rice and enjoy!