Low Sodium Gluten Free Turkey Gumbo

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

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Ingredients

6 servings

For the roux

½ cup neutral oil (such as canola oil or vegetable oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
½ cup white rice flour

For the gumbo

1 ½ cups yellow onion, finely diced (about 1 large onion)
1 cup green bell pepper, finely diced (about 1 medium pepper)
1 cup celery, finely diced (about 3 stalks)
4 cloves garlic, minced
1 ½ lb boneless, skinless turkey thighs, cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, with juices
6 cups chicken broth
2 cups frozen or fresh okra, sliced into ½-inch rounds
2 tsp cajun seasoning (gluten free)
1 tsp dried thyme
2 bay leaves
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tsp file powder

For serving

3 cups cooked long-grain white rice, for serving
3 green onions (scallions), thinly sliced (optional)
hot sauce, for serving (optional)

Instructions

1
Heat the oil in a large Dutch oven or heavy-bottomed 6-quart pot over medium heat until shimmering. Add the rice flour all at once and whisk or stir constantly with a wooden spoon, keeping the heat at medium, until the roux deepens to a dark reddish-brown color — the shade of dark chocolate — about 25–35 minutes. Watch closely and reduce the heat slightly if the roux begins to smell scorched rather than nutty.
2
Add the onion, bell pepper, and celery to the roux all at once and stir to coat. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 8–10 minutes.

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