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Manchac Turkey Gumbo

Grab the taste of NOLA with these great recipes

If you had to choose a region of the U.S. that always delivered on great cuisine, New Orleans would have to be a top choice.

New Orleans, or NOLA, has produced some mighty fine chefs and thousands of outstanding recipes with unique regional ingredients and flavors.

We have a few recipes that have that NOLA influence and want to share them with you.

Dirty Rice
Dirty Rice is a favorite with almost any dish from New Orleans.
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NOLA Dirty Rice
Jambalaya
Jambalaya is the quintessential dish from New Orleans.
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BBQ Ribs Jambalaya
Gumbo
Gumbo with virtually any protein can be delicious. Check out this turkey gumbo recipe with a NOLA twist.
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Manchac Turkey Gumbo
Fried Cod
Although cod isn't a Gulf South fish species, the flavors of New Orleans can elevate your taste buds.
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Spicy Panko Cod
Snapper
Snapper is abundant in the Gulf of Mexico and fun to catch. We put the taste of NOLA in this dish with a spicy blackening seasoning and a flavorful lime butter sauce.
Get the recipe
Blackened Red Snapper
Boozy, Spicy Peach Cobbler
This decadent cobbler (with a scoop of vanilla ice cream) will have your slapping anyone in your vicinity!
Get the Recipe
Peach Cobbler, y'all!

JUMBA

BBQ Ribs Jambalaya is just the ticket to keep those taste buds happy long after the grilling is done.

Course Main Course
Cuisine Style African, American, Cajun, Caribbean
Keywords: cajun, creole, jambalaya, pork, ribs, rice
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Serves: 6 people
Calories 393 kcal

What’s In It?

  • 2.5 c water
  • 1 can diced fire-roasted tomatoes (14 ounces)
  • 1/2 lb fully cooked smoked Conecuh sausage, cut up
  • 1 lb pound pulled rib meat (1 slab)
  • 1 c long-grain rice
  • 1 c diced yellow onion
  • 1 c diced green bell pepper
  • 1 c diced celery
  • 1 fresh jalapeño, finely diced
  • 1 Tbsp dried parsley flakes
  • 1 Tbsp beef bouillon granules
  • 1 tsp dried thyme leaves
  • 1 Tbsp chopped garlic
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 Tbsp chipotle powder
  • 1/4 tsp sea salt
  • 1 bay leaf

How to Make It

  1. In a cast-iron Dutch oven, combine rice, onion, bell pepper, celery, jalapeño, parsley, bouillon, thyme, garlic, black pepper, salt and bay leaf, water, tomatoes, and smoked Conecuh sausage.

  2. Bring mixture to a boil over medium-high heat.

  3. Cover, reduce heat and let simmer for 25 minutes.

  4. Give a stir and serve immediately with buttered, garlicky French bread.

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Guru

Guru

Born in Mississippi, raised in Southeast Louisiana, I've been around good food my whole life. I’m enjoy sharing my love for the grill and the Grillax Lifestyle with my two boys.

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Z Grills
Beef up the flavor! Brine, Inject, Soak!
Underwriting
Guru

Guru

Born in Mississippi, raised in Southeast Louisiana, I've been around good food my whole life. I’m enjoy sharing my love for the grill and the Grillax Lifestyle with my two boys.

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