• 1 yellow pepper
  • ½ onion 
  • 2 cloves garlic
  • 1 package ground turkey 
  • 1 large can diced tomatoes
  • 1 tbs of cajun spice 
  • 1 cup celery 
  • 1 cup brown rice 
  • 1 tbs all-purpose flower 
  • 2 tbs butter
  • 1 tbs of olive oil 
  • 2 cups vegetable broth


In a large pot prepare your brown rice.

Sauté onion and 2 cloves of garlic with olive oil in a frying pan. Add ground turkey, and cook until brown.

Once your meat is browned and your rice is cooked, combine them.

Add large can of tomatoes and cajun spice. Use a table spoon of cajun spice and periodically mix in at different points of the recipe. (I added some while the meat was browning and then again when I added the tomatoes.)

Add in 2 cups of vegetable broth and let stand on medium heat for about 15 minutes.

While this is all heating up, make a roux of 2 table spoons of butter and about a tablespoon of flour in a separate pot. To prepare your roux, mix your butter and flower on low heat and stir frequently until it thickens to a paste like consistency.

Add your roux to your big pot to thicken the sauce. At this point your gumbo should be at a low boil.

Add your chopped pepper and celery. By adding these ingredients last it makes them a little more crisp.

Let stand on medium heat for another 10 minutes until everything is heated and ready to serve.