In preparation for Walt Disney’s first African American princess movie, The Princess and the Frog, the studio created a five-day media tour
that includes memorable experiences and cultural events throughout New Orleans and southern
Louisiana that are featured in the film.
The first stop was in the city’s 7th Ward to enjoy a class in the New
Orleans Cooking Experience at the House on Bayou Road, which was a former plantation during
slavery days. The small media army received instruction from the NOCE in the art of cooking Seafood Okra
Gumbo, Chicken Creole, Andouille Jambalaya and White Chocolate Bread Pudding. The three-hour class and house tour was provided by the New
Orleans Convention & Visitors Bureau and taught by famed Louisiana chef,
Frank Brigsten, owner of Brigsten Restaurant.
The New Orleans Cooking Experience is located at this 18th century Creole Plantation which has since been turned into a bed
and breakfast luxury inn with stays starting at $180 a night. The immaculate and beautiful
home features smaller residences on the property which once housed slaves but are today serves as separate accommodations for guests. –terry shropshire
Seafood Okra Gumbo: [Note: Gumbo comes from the African word
“gombo” meaning okra, according to Chef Brigsten].
- Preheat the over to 350
degrees. Place sliced andouille sausage on a shallow baking pan and bake
until the edges turn brown, 40-45 minutes. Remove from oven and set aside. - Heat vegetable oil in a
cast-iron skillet over high heat. When the oil is hot, about 375 degrees
or frying temperature, gradually add the flour, whisking constantly. Cook,
whisking constantly, until the roux becomes the color of peanut butter and
becomes thick and grainy. Remove from heat and continue cooking, whisking
constantly, until the roux thins out. return skillet to the stove over
high heat. Continue cooking, whisking constantly, until the roux becomes
dark brown [caramel color]. Remove from heat and set aside to cool. - Heat 3 tablespoons of
olive oil in a large skillet over high heat. Add the okra and cook,
stirring constantly, until the okra softens and just begins to break up,
4-5 minutes. Add the tomato and cook, stirring constantly, for 1-2
minutes. Remove from heat and set aside. - Make the gumbo: heat 2
tablespoons of olive oil in a large pot over medium to high heat. Add 3 cups
of celery and 4 cups of onions. Cook, stirring occasionally, until the
onions turn brown, 12-15 minutes. - Add the remaining celery
and onions and cook, stirring occasionally, until the second stage of
onions turn soft and clear, 4-5 minutes. - Reduce to low heat. Add the
garlic, thyme, oregano, basil, salt, white pepper, black pepper and
cayenne. Cook, stirring occasionally, for 2-3 minutes. - Add the half of the
okra/tomato mixture, the shrink stock, oyster liquor, gumbo crabs and
cooked andouille sausage. Bring the mixture to a boil. - Drain off any excess oil
from the roux. Gradually add the roux to the boiling stock/vegetable
mixture and stir until fully incorporated. Reduce heat to low and simmer
for ten minutes. - Add the remaining
okra/tomato mixture and simmer for ten minutes. - Bring the gumbo to a boil.
Add the peeled shrimp and cook, stirring occasionally, just until the
shrimp turn pink on the outside, about 2 minutes. Add the oysters and
reduce heat to low. Cook just until the oysters become plump and curl on
the edges, about 2 minutes. Serve with rice. –terry shropshire
