Tiana's Gumbo from The Princess and the Frog
A hearty Louisiana stew-soup with dark roux, the holy trinity, andouille sausage and shrimp, served over a mound of rice.
In The Princess and the Frog, Tiana dreams of opening her own restaurant and cooks gumbo from her father's recipe — it's this very dish that draws her New Orleans neighbors together. Gumbo is the signature of Louisiana's Cajun and Creole cuisine: it all begins with a dark roux and the holy trinity of onion, celery and bell pepper. Our version with andouille sausage and shrimp is just as fragrant and comforting as Tiana's.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Prep
Dice the onion, celery and bell pepper into small cubes — this is gumbo's holy trinity. Slice the andouille sausage into rounds and mince the garlic.
- 2
Roux
In a heavy pot, heat the oil and whisk in the flour. Stirring constantly over medium heat, cook the roux for 10-15 minutes until it turns the color of milk chocolate — this is the base of gumbo's flavor and color.
- 3
Trinity
Add the onion, celery and pepper to the roux. Saute for 5-6 minutes, stirring, until the vegetables soften and absorb the roux.
- 4
Sausage
Add the andouille rounds and garlic, and saute for another 3 minutes so the sausage releases its smoky aroma and fat.
- 5
Stock
Pour in the stock in a thin stream, stirring constantly to avoid lumps. Add the Cajun seasoning and bay leaves.
- 6
Simmer
Bring to a boil, then lower the heat. Simmer the gumbo gently for 25-30 minutes until the soup thickens and the flavors meld.
- 7
Shrimp
Add the shrimp and cook for just 4-5 minutes until they turn pink and firm. Don't overcook, or they'll turn rubbery.
- 8
Season
Remove the bay leaves, taste and add salt and a pinch of cayenne if needed. Gumbo should be spicy and full-bodied.
- 9
Serve
Place a mound of cooked rice in the center of a deep bowl and ladle the hot gumbo around it. Serve right away, just like in Tiana's dream restaurant.
💡 Tips
- 💡
Cook the roux patiently on medium, stirring constantly — a burnt one must be thrown out.
- 💡
Gumbo is better the next day — let it rest in the fridge.
🔄 Swaps & variations
- 🔄
Swap seafood for chicken and andouille sausage — the heartiest gumbo version.
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❓ Frequently asked questions
Why is gumbo tied to The Princess and the Frog?
Gumbo is the signature dish of Tiana and her father James; its aroma brings the neighbors together. It's the heart of the Cajun-Creole cuisine the story is built on.
What is roux and why does gumbo need it?
Roux is flour and fat cooked until brown. It gives gumbo its body and signature nutty, almost 'toasted' flavor — the backbone of the dish.
What is the 'holy trinity' in this recipe?
It's the Louisiana cooking base: onion, celery and bell pepper sautéed together. Almost every gumbo starts here.
