Ruth's Shrimp Gumbo
|All purpose flour||1⁄4 Cup (4 tbs)|
|Lean bacon slices||4 , diced (Thick Slices)|
|Okra||1 Pound, sliced (Fresh Or Frozen)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped sweet green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned reduced sodium tomatoes||28 Ounce, undrained (1 Can)|
|Mixed vegetable juice||3 Cup (48 tbs)|
|Cold water||3 Cup (48 tbs)|
|Dried thyme leaves||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Medium shrimp||4 Pound, shelled and deveined|
|Dried shrimp||4 Ounce (1 Cup, Optional)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Hot red pepper sauce||1 Teaspoon|
|Cooked long grain white rice||4 Cup (64 tbs)|
1. To prepare the roux: In a 6-inch skillet, stir the flour constantly over moderate heat for 5 minutes or until brown. Remove from the heat.
2. To prepare the gumbo: In a 6-quart Dutch oven, cook the bacon over moderately high heat for 3 minutes or until crisp, then transfer to paper towels. Add the okra; saute for 10 minutes. Stir in the onion, celery, green pepper, and garlic and saute 5 minutes longer or until tender.
3. Add the roux, tomatoes and their juices, the mixed vegetable juice, water, bay leaf, thyme, and black pepper. Bring to a boil; add the shrimp, parsley, and red pepper sauce. Lower the heat. Simmer, uncovered, for 1 1/2 hours or until the gumbo turns a rich brown. Discard the bay leaf. Ladle the gumbo over the rice and sprinkle with the bacon.