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Ruth's Shrimp Gumbo

Western.Chefs's picture
  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)
  Bay leaf 1
  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.

Recipe Summary

Difficulty Level: 
South American
Preparation Time: 
25 Minutes
Cook Time: 
90 Minutes
Ready In: 
115 Minutes

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