Instant Pot Disneyland’s Blue Bayou Gumbo Recipe

January 17, 2019Van
Blog post

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 6-8

New Orleans Square at Disneyland has the best of everything, The Haunted Mansion, Pirates of the Caribbean, Mickey Beignets (recipe here) and the Gumbo from the Blue Bayou Restaurant and Cafe Orleans. The gumbo is rich and flavorful – made with chicken, andouille sausage, tasso ham and served with rice. Sadly at the Blue Bayou, it’s served in the smallest cup in the world! I was determined to make it at home, so I picked up the gumbo recipe from Disneyland City Hall a few years ago and have been making it ever since. I wanted to save a little time so I’ve converted the recipe for the Instant Pot.

Brown Roux for Gumbo
Instant Pot Disneyland's Blue Bayou Gumbo Recipe

Instant Pot Disneyland's Blue Bayou Gumbo Recipe

Print Recipe

Instant Pot Disneyland's Blue Bayou Gumbo Recipe

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Serves: 6-8


  • 2 Andouille or Smoked Sausages, diced
  • 1 Pound Boneless Skinless Chicken Thighs, cut into 2 inch pieces
  • ¼ Cup Tasso Ham, diced (it's ok to omit if you can't find this)
  • 3 Celery Ribs, diced
  • 1 Medium Onion, diced
  • ½ Green Bell Pepper, diced
  • 4 Garlic Cloves, chopped
  • 1 Large Tomato, diced
  • 2 Cups Cut Frozen Okra
  • 5 ½ Cups Chicken Stock, divided
  • 1 Tablespoon Olive Oil
  • 1 ½ Teaspoon Kosher Salt
  • 2 Teaspoons Ground Black Pepper
  • ¼ Teaspoon Onion Powder
  • ⅛ Teaspoon Dried Oregano
  • ⅛ Teaspoon Thyme Leaves
  • 1 Bay Leaf
  • 2 Teaspoons Gumbo File
  • 1 Cup Butter
  • 1 ⅓ Cups All Purpose Flour
  • Cooked Long Grain White Rice, you’ll need ½-1 Cup of cooked rice per serving
  • Green Onions, green parts chopped for garnish


  • 1)

    This step requires your undivided attention and constant whisking or the roux will burn. Make the brown roux on your stovetop by melting 1 Cup of Butter in a saucepan on low heat. Once the butter is melted, add 1 ⅓ Cups of Flour and whisk well. Turn the heat to medium and whisk constantly, it will start off looking like a thick paste and will thin out once it starts to brown. When the color starts looking like peanut butter, turn the heat to low and continue whisking until it looks like chocolate, take it off the heat and continue to whisk for another minute. This step should take 10-15 minutes. Set the roux aside to cool.

  • 2)

    On the Instant Pot choose Sauté on high, once it’s heated add 1 Tablespoon of Olive Oil, the diced Andouille Sausages, diced Tasso Ham and sauté for about 1 minute. Add the diced Celery, Onion, Bell Pepper and chopped Garlic – sauté for another 3 Minutes. Hit Cancel on the Instant Pot to turn off Sauté mode.

  • 3)

    Add 1 ½ Teaspoons of Kosher Salt, 2 Teaspoons of Ground Black Pepper, ¼ Teaspoon of Onion Powder, ⅛ Teaspoon of Dried Oregano, ⅛ Teaspoon of Thyme Leaves, 1 Bay Leaf, Chicken Thighs, diced Tomato and 3 Cups of Chicken Stock. Seal the Instant Pot and set it for High Pressure for 2 Minutes. Once it’s done cooking, carefully do a quick release of the steam. When the pin drops open the lid.

  • 4)

    Add 2 ½ Cups of Chicken Stock to the roux and whisk well so it’s smooth – add this to the Instant Pot, along with 2 Cups of cut Okra and stir well. Hit cancel to turn off Keep Warm. Choose Sauté on High, keep stirring until you see the gumbo start to simmer, let it simmer for about 3 minutes then hit cancel to turn off Sauté mode. Stir in 2 Teaspoons of Gumbo File. Taste and season with more salt and pepper if needed.

    Serve with Long Grain White Rice & garnish with chopped Green Onions. If you like it spicy like I do, add a few dashes of Crystal hot sauce and a sprinkle of cayenne pepper. Enjoy!

↓ Supplies to make this recipe ↓


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