Brown, white, basmati, risotto, jasmine, black, and wild are common varieties of rice.
Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.
These make an easy party hors d’oeuvre. Both the meatballs and the sauce can be prepared the day before.