We had the best time at Disneyland. Now that I’m home, I’m missing the food so bad. We were lucky enough to get reservations at The Blue Bayou one day and enjoyed the gumbo and 2 glasses of Pinot Noir. So, why not try to recreate it – missing the boats rolling by.
Funny side note, I thought this was too blonde since it was so dark eating in Pirates. But this was almost as good.
PS I made a second attempt at making this recipe but had to double it for family pre-thanksgiving. It came out great doubling the recipe. I just needed more chicken broth in the end to thin it out a bit. I used 2 whole box containers.
- 1 smoked andouille sausage, sliced
- 3 boneless, skinless chicken thighs, chopped
- 3 celery ribs, sliced
- 1/2 red onion, diced
- 1 green bell pepper, chopped (I used purple)
- 3 garlic cloves, minced
- 1 medium tomato, diced
- 3 cups chicken broth
- 3/4 cup chicken broth
- 1 cup butter
- 1 1/3 cup flour
- 1/4 tsp onion powder
- 1 tsp salt (plus more to taste)
- 1 1/2 tsp cracked black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
- 1 tsp chili powder
- 1 1/2 cup frozen cut okra
- 1 tsp Gumbo File (can omit if you don’t find it)
First make the roux. Take your time. This is where the love gets added. Melt the butter in a medium pot over medium low heat. Sprinkle in flour and whisk. It’ll look like a paste and then start to look like a thick pale sauce. Increase the heat to medium and constantly whisk until in begins to look the color of peanut butter. Then it should start to turn toward the color of hot cocoa (note, I got too impatient to wait and ended when it looked like caramel). This should take approx 30 – 45 mins if you’re cooking on med low. Transfer to a bowl and set aside. Wash the pot.
Reheat the pot over medium heat. Add 1 TBPS olive oil and add sausage. Cook for 3 mins. Add celery, onions, bell pepper, garlic and cook for another 5 mins.
Add onion powder, salt, pepper, oregano, thyme, and bay leaf. Add chicken, tomato and 1 1/2 cup chicken broth. Cover and simmer for 10 mins.
Slowly mix 1 1/4 cup of chicken broth into the roux. Add the roux, okra, gumbo file and chili powder. Cook for 5 mins until the okra is hot.
Taste for salt and pepper.
Serve over rice. Enjoy!!!