I love New Orleans. It is spectacular in my opinion — the food, the atmosphere… I fell in love instantly. I was lucky enough to had traveled to NOLA twice for Mardi Gras. And even went when Mardi Gras landed on my Birthday in 1997!! Ok, did I just date myself?
Even though I haven’t been to NOLA in years, I pay homage to Fat Tuesday at my home regardless. Now of course I use to go all out and decorate, make a kings cake for dessert and even hide a plastic baby. But life is much more busier than it use to be and now all I have time for is basically cooking up dinner, LOL.
I wanted to make Gumbo — but I made a twist from the norm and made it a rice bowl instead. It might not look like much but the flavor pops once you take a spoonful!
Slow-Cooker Gumbo Rice Bowl with Turkey and Andouille Sausage
- 1/4 lb (1 stick) butter
- 4 oz gluten free flour
- 1 Small onions, diced
- 2 celery stalks, diced
- 2 cups turkey broth
- 1-1/2 teaspoon Creole seasoning
- 1/4 teaspoon ground black pepper
- pinch of dried hot red pepper flakes
- pinch of chili powder
- 1/4 teaspoon dried thyme
- 1 teaspoon chopped garlic
- 12 ounce bag of okra
- 1 teaspoon salt
- 12 ounce andouille sausage, sliced
- 1 lb. turkey tenderloin, diced
- 3 cups uncooked rice
- Heat a crockpot up and add all ingredients except flour, butter and rice. Stirring every few hours.
- In a small pot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon.. Add another third more flour still stir constantly. Then add remaining third of flour still stirring constantly to cook roux until it is dark in color.
- Cook gumbo for 8 hours on low.
- Cook rice according to directions. When rice is ready add rice to Gumbo and mix to incorporate. Serve immediately.