Rice substitute for gumbo

In my opinion, I would keep the rice. It's integral to the dish.

Gumbo, to me is a throw in what's available meal. In Cajun country, they use a thick roux with chicken and pork sausage. In New Orleans, you get a tomato element. Down the bayou, seafood is king.

For uniqueness, I would go Houma Indian (teepee not slurpee) on them. Make the base with piles of onion and okra. Cook it and reduce it until it's black, then add your meats, seafood, and seasonings. The Houma's used wild onions, but try green onions. Okra is in season in the summer. Leave the flour out.

If you really want to be different. Do it the traditional way, mix it with rice, cool it, then stuff it into a casing like boudin.

If you use quinoa or any other pasta, I would have you removed from the premise.

Green Onion Fried Grit Cakes

Yield: 4 Cups Cooked

Ingredients
1 cup stone-ground grits
4 cups chicken stock
1 cup whole milk
1 tsp kosher salt
½ tsp white pepper
¼ tsp cayenne pepper
2 tbsp unsalted butter
4 green onions, finely sliced (green and white parts)
½ tsp fresh thyme leaves, chopped (or ¼ tsp dried)
½ cup finely shredded sharp white cheddar (optional)

For Frying
½ cup all-purpose flour
½ cup fine yellow cornmeal
½ tsp kosher salt
¼ tsp black pepper
Butter and neutral oil (or bacon fat) for frying

Directions
For the Grits
1. Bring the chicken stock and milk to a gentle boil.
2. Slowly whisk in the grits.
3. Reduce to low heat and cook, stirring frequently, until thick and creamy (about 35–45 minutes for stone-ground grits).
4. Stir in the butter, salt, white pepper, cayenne, thyme, green onions, and cheddar (if using).
5. Cook another 2 minutes.

To Set
1. Pour the grits into a lightly buttered 8×8-inch pan.
2. Spread to about ¾-inch thick.
3. Cool to room temperature.
4. Refrigerate at least 4 hours, preferably overnight.

To Fry
1. Cut into squares, rectangles, or circles.
2. Mix the flour, cornmeal, salt, and pepper.
3. Lightly coat each grit cake.
4. Heat a skillet over medium heat with equal parts butter and neutral oil (or bacon fat).
5. Fry 3–4 minutes per side until deeply golden and crisp.

For Serving
Place one grit cake in the bottom of each bowl and ladle hot gumbo over it, or serve the grit cake alongside the gumbo so the judges can appreciate the crispy texture before it softens.

Finishing Tip
Just before serving, brush each grit cake with melted butter mixed with a few finely minced green onions. It adds a fresh onion aroma that compliments a dark chicken and sausage gumbo.

My husband eats leftover gumbo over grits all the time. It’s delicious!

Seems like this past winter, someone was on here telling us about how he used orzo in lieu of rice. I’d eat it.

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something other than rice

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Billy's makes jambalaya balls, very similar to the boudin balls. That might be interesting and probably not difficult to make.

Keep the rice. There are other ways to make it unique.

Like - brisket and sausage gumbo, and use beef broth / stock instead of chicken.

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what if you made some drop dumplings like the ones in chicken and dumplings. You could fancy them up with some chopped shrimp or crawfish and green onions.

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you just gave me another idea.

Either a fried rice ball with chopped shrimp, crawfish, and green onions like Arancini or a steamed rice ball with similar ingredients like a Zhenzhu Wánzi.

Parish rice .....low glycemic rice !

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I can get into some grits. Great idea!

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That grit cake would be a first option. polenta wouldn't be a bad idea either.

sweet potatoes