Welcome back friends! This week we will be cooking up Tiana’s gumbo from Disney’s The Princess and the Frog!
This recipe is featured at the beginning of the film when Tiana makes gumbo for her family and community. It’s one of my favorite moments in the movie, revealing the loving relationship she shared with her father and how much she looked up to him, her passion for cooking and her generosity within her community.
This recipe is delicious! Absolutely perfect for this time of the year or whenever you need something warm and comforting.
- 1/4 cup of butter
- 1/2 pound of smoked beef sausage, cut into 1/4-inch slices
- 1/3 cup of flour
- 1 green bell pepper, chopped
- 1 cup of celery, chopped
- 3 garlic cloves, minced
- 1 cup of onion, chopped
- 1 cup frozen orka, thawed
- 1 14-ounce can of diced tomatoes, undrained
- 2 1/2 cups of chicken broth
- 1 bay leaf
- 1/4 teaspoon of black pepper
- 2 teaspoons of cajun or creole seasoning
- 3/4 teaspoon of chili powder
- 1/2 teaspoon of hot pepper sauce
- 1 teaspoon of salt
- 1 pound of frozen cooked shrimp
- Melt the 1/4 cup of butter in a dutch oven and brown the sausage in it.
- Remove the cooked sausage and set it aside.
- Whisk the 1/3 cup of flour into the butter and meat drippings until combined.
- Continue to cook the roux, stirring constantly, for about 10 to 20 minutes or until it turns a dark amber-brown. If it’s cooking too quickly, or starts to smell faintly burnt, turn the heat down a little.
- Stir in the bell pepper, celery, garlic, onion and okra until they are completely coated in the roux.
- Cook these ingredients for about 5 minutes or until the vegetables have started to soften, stirring every 10-15 seconds.
- Once the vegetables have begun to soften, add the tomatoes and the chicken broth, stirring as you go to smooth the roux into the broth.
- Add the bay leaf, black pepper, cajun or creole seasoning, chili powder, hot pepper sauce and salt; stir to combine.
- Bring the gumbo to a boil, then reduce to a simmer.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Stir in the shrimp, then cover and allow to simmer for about 5 minutes or until the shrimp thaw and cook through.
- Remove the bay leaf and serve the gumbo on its own or over cooked white rice. We recommend Jasmine Rice!
Welcome back friends! This week we’ll be cooking up Little John’s beef stew featured in Disney’s animated feature, Robin Hood!
This recipe is featured when Robin Hood and Little John are taking a break in the woods. Unfortunately Little John leaves Robin to tend the stew, and Robin starts daydreaming, effectively burning the stew (don’t worry we won’t burn ours). Friar Tuck shows up while Little John is trying to salvage the food; he tries the stew, coughs a bit, and comments “well done, ain’t it?”
I love a good, hearty stew! I thought burning it would be in poor taste (#momjoke), so I kept an eye on it. I also feel like Little John takes pride in his cooking so I kept it simple based on ingredients they may have been able to obtain, but not so simple as to insult his enthusiasm.
- 2 tablespoons of butter
- 1 pound of beef stew meat, cubed
- 1 large onion, diced
- 1/2 teaspoon of basil
- 1 teaspoon of black pepper (plus a few sprinkles more to season the meat)
- 1/2 teaspoon of oregano
- 1 teaspoon of rosemary
- 1 1/2 teaspoons of salt (plus a few sprinkles more to season the meat)
- 1 teaspoon of thyme
- 3 cloves of garlic, minced
- 3 ribs of celery, chopped
- 1 cup of tomatoes, diced
- 2 cups of water
- 4 carrots, peeled and chopped
- 4 potatoes, chopped
- 2 tablespoons of flour
- 1/4 cup of water (additional)
- Melt the butter in a dutch oven or large pot on medium heat.
- Season the stew meat with a little salt and pepper, then add it to the pot and brown all sides.
- Once browned, remove the meat and allow it to rest on a plate with its juices.
- Add the onions, basil, black pepper, oregano, rosemary, salt, and thyme to the meat drippings within the dutch oven and sauté for about four or five minutes.
- Add the garlic and celery, then sauté for another two to three minutes.
- Deglaze the pan with a little water (enough to loosen up the food particles left behind from cooking the meat and aromatics) and stir, then allow everything to cook for another five minutes.
- Add the beef (and its accumulated juices) back into the pot, along with the diced tomatoes and two cups of water.
- Bring everything to a boil, then reduce to a simmer for about an hour to an hour and a half, or until the beef is fork tender.
- Add in the carrots and potatoes and bring the liquid back to a boil, then reduce to a simmer for another thirty to forty minutes or until the potatoes are fork tender.
- In a separate bowl, mix the flour into 1/4 cup of cold water and add it into the stew.
- Continue cooking and stirring the pot until the sauce has thickened (about 10 more minutes).
- Serve warm and enjoy!