Tiana’s Bayou Adventure is almost open in Disney World!

We’re so close to getting a new ride with new animatronics, fan-favorite songs, and a Princess and the Frog-inspired storyline. If you’re as hyped as we are for Tiana’s new attraction, then you’re going to love today’s news!

Tiana is known for her spectacular cooking skills, and so it makes sense that with the new ride, we’d be getting some food-inspired souvenirs! Disney World has announced that when Tiana’s Bayou Adventure opens, you’ll be able to get Mama Odie’s Hot Sauce at Main Street Confectionery and Critter Co-Op.

In addition to this new movie-inspired sauce, you’ll also be able to purchase assorted Dooky Chase’s Seasonings at the two shops. If Dooky Chase’s Restaurant sounds familiar, that’s because it’s the restaurant that was owned and operated by the legendary chef Leah Chase, who was one of the inspirations for Princess Tiana as a character. This will be the first time you can buy Dooky Chase’s Gumbo Base, Seafood Seasoning, Meat Seasoning, and Fried Chicken Seasoning outside of Dooky Chase’s Restaurant.

Need something to make with those new seasonings? How about Tiana’s signature gumbo?! Along with the merchandise news, Disney shared the recipe for the 7 Greens Gumbo with Chicken & Andouille Sausage from Tiana’s Palace in Disneyland. Let’s check it out!

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 of 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

Directions

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 & 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.

This recipe serves four people. For a plant-based version, you can simply skip the chicken and andouille sausage. Disney also notes that you can add a little kick to your gumbo with Mama Odie’s Hot Sauce or use Dooky Chase’s Gumbo Base in place of the gumbo filé.

We’ll keep you updated with any more Tiana’s Bayou Adventure news! Stay tuned to DFB for the latest.

Click Here to Learn All About the New Ride!

Have you ever tried Tiana’s gumbo? Tell us in the comments!