Bring a Taste of Tiana’s Palace Home: 7 Greens Gumbo with Chicken & Andouille Sausage Recipe!

Bring a Taste of Tiana’s Palace Home: 7 Greens Gumbo with Chicken & Andouille Sausage Recipe!

Calling all Disney foodies and gumbo lovers! Ever since Tiana’s Palace opened its doors in Disneyland’s New Orleans Square, their signature 7 Greens Gumbo has been simmering its way into hearts (and stomachs). But what if you crave that rich, flavorful gumbo without the meat? Well, hush your hungry cries because this recipe brings the magic home, with a delicious plant-based option too!

Related – Can I Preview Tiana’s Bayou Adventure without a Park Pass Reservation?

This gumbo bursts with the goodness of seven vibrant greens, each adding its unique flavor and texture. Chicken and andouille sausage create a hearty, protein-packed version, but adventurous vegetarians can swap them for plant-based alternatives for a guilt-free, veggie-powered twist.

So, get ready to whip up a taste of the Bayou with this easy-to-follow recipe fit for royalty (or at least your own dinner table). Let’s get cookin’!

7 GREENS GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE 

INGREDIENTS:

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 

INSTRUCTIONS:

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 rest at room temperature for 20 minutes.  
2. Preheat oven to 425°F. Roast vegetables for 10-12 minutes, until browned and fully cooked.  
3. Keep warm until ready to serve.  

FOR CHICKEN AND ANDOUILLE SAUSAGE: 

1. Heat vegetable oil in 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 plate using slotted spoon.  
2. Season chicken thighs with Cajun seasoning and add to 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 plate using slotted spoon.  
3. 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.  

FOR A PLANT-BASED OPTION: For a plant-based version of this recipe, omit the chicken and andouille sausage.  

Adding to the excitement, the recipe could also incorporate two special ingredients soon to be available at Walt Disney World Resort:

• Mama Odie’s Hot Sauce: Add a sprinkle (or a dash, depending on your spice tolerance) of this magical hot sauce for a fiery kick.
• Dooky Chase’s Gumbo Base: This authentic gumbo base, a staple of New Orleans cuisine, will be your secret weapon for creating a rich and flavorful roux.

Both Mama Odie’s Hot Sauce and Dooky Chase’s Gumbo Base will be available for purchase at the Main Street Confectionery and Critter Co-Op when Tiana’s Bayou Adventure opens its doors at Walt Disney World Resort this summer, and later this year at Disneyland Park.

Now that your taste buds are tingling, get ready to whip up a pot of Tiana-worthy gumbo! (Remember, for a plant-based version, simply omit the chicken and andouille sausage.) Enjoy!

Credit: Disney Parks

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