Friday, September 21, 2012

Disneyland's Blue Bayou Gumbo Recipe

Blue Bayou Restaurant is best known for being
the restaurant located inside the
Pirates of the Caribbean ride.
They are also known for their Cajun and Creole dishes.
You can now enjoy their delicious Gumbo at home
following this easy recipe. Enjoy!!

Blue Bayou Gumbo
*serves 8


1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
1 cup chopped celery
1 cup diced onions
2 quarts chicken broth
1 tablespoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne (you can increase this amount if you prefer it spicier)
1 cup diced canned tomatoes
12 ounces frozen cut okra (can also substitute with fresh okra)
2-3 cooked chicken breasts, diced (or cooked steak, cubed; or shrimp*)
2-3 cups pre-cooked Andouille sausage, sliced
2 cups cooked white rice (cook according to package directions)
parsley (optional)


Melt butter in a large pot on medium-high heat. Add flour and stir constantly to create a roux. When the roux is a caramel-color, add in celery and onions and cook for 5-7 minutes. Pour in chicken broth. Mix in the salt, white pepper and cayenne. Let simmer 5 minutes. Now add in the tomatoes, okra, cooked chicken and sausage. Reduce heat to medium-low and cook 1 hour.

While the gumbo is simmering, prepare 2 cups of cooked rice according to package directions. Set aside.

When the gumbo is done, put 2-3 tablespoons of the prepared rice in the bottom of your serving bowls. Now ladle the hot gumbo on top. Garnish with parsley and serve hot. Don't forget to make Disneyland's Cafe Orleans Mickey Beignets for dessert. Yum!!

*If adding shrimp: Don't add it until near the end of the cooking time and make sure to cook it all the way through before serving.

***Watch this recipe as it's made step-by-step on
The Disney Diner's YouTube Channel.
And don't forget to SUBSCRIBE so you can
be updated on future episodes and recipes.
Click below to watch now. Enjoy!***




  1. When I melted my butter and added my flower I ended up with dough....didnt look like that in the youtube video. I ended up adding quite a bit more butter and it never did turn carmel brown...any ideas why??

    1. Roux changes color (and flavor) the longer you cook it. Ideally you have slightly more flour than butter, and you continue to constantly stir it to keep it from burning as it browns. At a medium high heat I'd estimate it takes 20 or so minutes of constant cooking/stirring to turn brown -- but a LOT depends on how hot your stove is, and how much roux you have!

  2. curious question,,,I noticed the recipe doesn't include the ingredient Gumbo File as part the recipe, I thought being it's gumbo that ingredient would be included? Was omitted it because of the texture it would introduce to the soup?