Measurements

• 1 lb Andouille Sausage
• 2 Bay Leaves
• 1 tbsp Cajun Seasoning
• 1/4 tsp Cayenne Pepper
• 3 stalks Celery
• 4 cups Chicken Broth
• 1/2 cup Gluten-Free Flour
• 3 cloves Garlic
• 2 Green Bell Peppers
• 1/4 cup Oil
• 2 cups Okra
• 1 tsp Paprika
• 1/2 tsp Black Pepper
• 2 cups Cooked Rice
• 3 Roma Tomatoes
• 1 tsp Salt
• 1 tsp Thyme
• 2 cups Cooked Turkey
• 1 Yellow Onion

Preparation Method

• In a large pot, heat the oil over medium heat.
• Add the gluten-free flour and stir continuously to make a roux.
• Cook until the roux is a dark brown color.
• Add the chopped yellow onion, celery, and green bell peppers to the pot.
• Cook until the vegetables are tender.
• Stir in the minced garlic, Cajun seasoning, paprika, cayenne pepper, thyme, and bay leaves.
• Cook for another 2 minutes.
• Slowly add the chicken broth, stirring constantly to avoid lumps.
• Add the sliced Andouille sausage, shredded turkey, chopped Roma tomatoes, and sliced okra to the pot.
• Bring to a boil, then reduce heat and simmer for 45 minutes.
• Season with salt and black pepper to taste.
• Serve the gumbo over cooked rice.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.