In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced onion, ground turmeric, garlic powder, salt, and pepper. Sauté for 2-3 minutes until the onions are tender.

Add the rice to the saucepan, stirring to coat it with the oil and spices. Pour in the chicken broth and increase the heat to bring it to a boil.

Once boiling, cover the saucepan with a lid, reduce the heat to medium-low, and let it simmer for 15 minutes. After 15 minutes, remove the pan from heat and let it sit, covered, for an additional 10 minutes. Set aside (this can be done a day ahead).

In a small bowl, whisk the eggs with a pinch of salt and pepper, then set aside.

In a large wok or skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped beef sausage and sauté for 2-3 minutes until browned. Remove the sausage from the pan and set it aside on a plate.

In the same wok, add another tablespoon of olive oil and then the chopped shrimp. Season with Creole seasoning and sauté for 1-2 minutes until the shrimp are pink and cooked through. Remove the shrimp and add them to the plate with the sausage.

Add the remaining tablespoon of olive oil to the wok, then add the bell pepper, celery, onion, and the white parts of the green onions. Season with Creole seasoning and sauté for 7-9 minutes until the vegetables are tender.

Push the vegetables to the side of the wok and pour the seasoned eggs into the center. Scramble the eggs until cooked.

Add the cooked sausage, shrimp, and yellow rice to the wok. Toss everything together to combine. If the rice was made ahead of time, add the chicken broth to moisten it. Taste and adjust seasoning with more Creole seasoning or salt if needed.

Serve the gumbo fried rice topped with the green parts of the green onions and hot sauce if desired.