Experience a taste of Louisiana with this Disney Parks National Bamboo Day recipe

Princess Tiana helped carry the beloved meals from the Bayou Areas to gentle within the 2009 animated movie “The Princess and the Frog,” and now Disney Parks is sharing her recipe tailored from the film for followers who need a style of one of many Southern staples: gumbo.

Together with Nationwide Okra Day, Disney Parks has enlisted the experience of Chef Toby Hollis of Tiana’s Palace — the brand new quick-service restaurant on the Disneyland Resort — to prepare dinner up the scrumptious soup that originated in south Louisiana.

Hollis confirmed off the restaurant’s scrumptious Home Gumbo recipe, paying homage to the meals from the film, together with New Orleans native Lyndell Skinner, who runs meals and beverage at New Orleans Sq..

Okra recipe from Tiana’s Palace at Disneyland

Darkish roux

1/4 cup vegetable oil

1/4 cup all-purpose flour

Jumbo

2 tablespoons vegetable oil, divided

12 ounces andouille sausage, sliced

1/2 pound boneless hen breasts, reduce into cubes

1 tablespoon Cajun spice combine

1 giant onion, chopped

1 giant inexperienced pepper, chopped

1 poblano pepper, chopped

2 ribs of celery, chopped

2 cloves garlic, minced

3/4 teaspoon dried thyme

6 cups hen inventory, divided

Reserved darkish roux

10 okra, reduce into 1/2-inch thick slices (about 2 cups)

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

1 teaspoon sizzling sauce, plus extra to style

1 teaspoon chopped recent oregano

1 teaspoon chopped recent parsley

4 cups cooked white rice

directione

For darkish roux

1. Warmth the oil in a medium-sized pot over medium warmth for five minutes till sizzling. Add the flour and prepare dinner, whisking always, for 15 to twenty minutes, till the roux turns darkish brown. If crucial, cut back warmth to medium-low to forestall burning.

2. Take away from warmth, then switch to a heat-resistant bowl. Sit apart.

For okra

1. Warmth 1 tablespoon vegetable oil in a big pot or Dutch oven over medium warmth for five minutes, till sizzling. Add the andouille sausage slices and prepare dinner for 5-6 minutes till browned. Switch to a plate utilizing a slotted spoon.

2. Season the hen thighs with Cajun seasoning and add to the inventory pot, scraping up any browned bits of andouille sausage. Prepare dinner over medium warmth for 6-8 minutes, till the hen thighs are absolutely cooked. Switch to a plate utilizing a slotted spoon.

3. Add the remaining tablespoon of oil to the inventory pot and warmth it over medium warmth for 3 minutes till sizzling. Sauté the onion, bell pepper, poblano pepper, and celery for five minutes till delicate. Add garlic and dried thyme. Prepare dinner 1 minute, till aromatic.

4. Add 1 cup of hen broth, ensuring to scrape up any browned bits from the underside of the pan. Add remaining 5 cups hen broth. Improve warmth to medium-high and convey to a simmer. Slowly beat within the reserved darkish roux and whisk till clean. Cut back warmth to medium and proceed simmering, stirring often, till okra thickens, about 20 minutes.

5. Add the oregano, parsley, okra, sausage, and reserved hen to the gumbo. Prepare dinner over medium-low warmth for five minutes, till the okra begins to turn out to be tender. Add extra sizzling sauce, salt, and pepper as wanted.

6. Season with salt, pepper, Worcestershire sauce and sizzling sauce. Stir to combine. End with oregano and recent parsley.

7. Place the okra in bowls and place the rice on high.

Prepare dinner Be aware: Frozen okra slices could be changed with recent. Add the frozen okra to the okra and warmth for 5-7 minutes till heat.

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