Recipe Review – New Orleans Gumbo

13 May

The Story

Tucked away in Disneyland is a unique gem. This place immerses you in charming, authentic, wonderful splendor, and just so happens to be in my personal favorite spot in the park: New Orleans Square. Not only do two of the best attractions, Haunted Mansion and Pirates of the Caribbean, live here, it’s also easily the best foodie location as well. The Blue Bayou, Cafe Orleans and the beignet/mint julep window have, hands down, some of the best food in the parks. You will find me there.

The Blue Bayou, which lives in the Pirates of the Caribbean ride, has a sister in Cafe Orleans. Cafe Orleans is equally awesome, but less expensive. They share a similar style of food and even a few of dishes. For example, their gumbo is one and the same. At the Blue Bayou, the famous Monte Cristo sandwich can only be found on the lunch menu, but can be had at Cafe Orleans all day! You will pay more for the one-of-a-kind atmosphere of The Blue Bayou, but the food is pretty much equal.

We find ourselves with a reservation at Cafe Orleans on every trip we take. It’s become a staple. Why? They have what I find to be close to the perfect meal, with a great balance of salty, sweet and savory.  We order the same thing every time we go and share everything. A Monte Cristo, a bowl (not a cup) of New Orleans Gumbo, the La Salade de Maison, and an order of the Pommes Frites. It’s insane. Try. It. Now.

Did you know you can go to City Hall on Main Street and ask for recipes of things you ate in the parks?! I’d heard this to be true but never tried it myself until our last trip. We stopped at City Hall to ask for the recipe for the Monte Cristo. The cast member was happy to share and while flipping through the pages, my friend caught sight of the New Orleans Gumbo recipe, and boy am I glad she did. Now I can try this beauty at home. {Note: They don’t have every recipe, but the binder was pretty big.}

Here is the description of the gumbo from the Cafe Orleans menu:

New Orleans Gumbo – A rich, flavorful stew with chicken, andouille sausage and tasso ham, served with Cajun-style “dirty rice”. Cup $5.49, Bowl $8.49

Here is the recipe I received at City Hall:

{Click on photo to enlarge}

Did you notice a problem here? Or maybe a few?

The recipe gives you a choice of chicken, steak or seafood, while the menu describes the meat to be chicken, andouille sausage AND tasso ham. The ingredients lists the roux twice. In different measurements. {Maybe this is why the consistency was all wrong.} Also the recipe calls for just plain old rice. This just won’t do! You MUST MUST MUST use New Orleans style dirty rice, it won’t be the same without it. The recipe also doesn’t mention anything about the garnish of green onions that you can see in my photo above! Make it pretty! And crusty bread needs to be friends with this gumbo.

Let’s give it a go.

The Cooking

The ingredient line up:

My mise en place. I’ll tell you more about this later, in another post.

The roux starts like this:

This is what 15 minutes of cooking will do! It will look like caramel. And smells divine. {But not like caramel.}

Add some veggies.

And let it gunk up like this:

Add everything else.

Give it some spice.

Make it pretty with a garnish, you eat with your eyes first.

The Verdict

The taste was right on, but the consistency was………….a broth. Yikes. I’m not sure why the consistency was soo off. I’ve looked at other reviews of this recipe and they all said the same thing. It still makes a great, flavorful, spicy gumbo-ish soup. It’s pretty healthy too. I will be working on a modified recipe to get the texture right.

The Recipe

This is the original recipe with the original proportions, the only differences are that I halved it, now making it serve 6-8, changed the measurements from ounces to cups, and added the additional meats that are mentioned on the menu. I’ve added more detail to the instructions as well, my notes will be in purple.

New Orleans Gumbo from Blue Bayou and Cafe Orleans, Disneyland

Serves 6-8

1/4 cup butter, softened at room temperature

1/4 cup flour

10 cups chicken stock

1/2 cup celery, finely diced

1/2 cup onion, finely diced

1/2 cup chicken, finely diced

1/2 cup andouille sausage, finely diced

1/2 cup tasso ham, finely diced

1 cup tomatoes, finely diced

1/2 cup okra, finely diced

Salt to taste

1/2 tsp white pepper

1/2 tsp cayenne pepper

1/2 tsp gumbo file

Dirty rice (1/2 cup to 1 cup per person)

Green onions for garnish

Crusty bread for dipping

Melt butter in a large pot; add flour to make a roux (pronounced “rue”). Cook the roux for 15 minutes on low-medium heat, stirring occasionally. Add onion and celery; cook for 5 minutes on medium-high heat. Add chicken stock about a cup at a time, making sure the roux is completely dissolved. Simmer for 10 minutes. {This would be a great time to start the rice.} Cook “dirty rice” (I used the Zatarain’s Dirty Rice Mix). Add all the remaining ingredients to the gumbo and return to a simmer. Adjust salt to taste.

Serve gumbo over rice and garnish with green onions to make it pretty. Don’t forget the crusty bread.

*This dish could easily be made vegetarian by removing the meats.

*If spicy scares you, cut back on the cayenne.

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6 Responses to “Recipe Review – New Orleans Gumbo”

  1. Ron Cale May 13, 2012 at 6:10 pm #

    It was delicious and any time you want a tester, just
    call!

  2. Nan May 16, 2012 at 12:51 pm #

    Funny. . . many of the recipes I try have a ‘gunk up’ stage in them but the recipe never calls for it; just sort of happens, then I throw things (including myself onto the floor) and protest ‘work’.

  3. Kelly June 27, 2012 at 3:57 pm #

    That looks about right, except for that first step. I’s say that looks a bit more like a bre than a roux.

  4. annep August 8, 2013 at 12:09 pm #

    Hi, thank you so much!! I love this recipe and have been searching high and low, great to see it here with photos along the way! One thing, sorry to say anything negative, because you did such an awesome job, but the flour measurement may be off, equal weights of butter and flour would be 1/4 cup butter and 1/2 flout…so that might account for it being thinner than the DIsneyland version.

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