Ruth's Shrimp Gumbo Recipe
Summary
Preparation Time25 MinCooking Time1 Hr 30 Min
Ready In1 Hr 55 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| 4 thick slices lean bacon, diced | ||
| Okra | 1 pound, frozen | |
| 1 cup each chopped onion and chopped celery | ||
| 1/2 cup chopped sweet green pepper | ||
| Garlic | 2 Clove (5gm), minced | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| 3 cups mixed vegetable juice | ||
| Cold water | 3 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Dried thyme leaves | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| 4 pounds medium-size fresh shrimp, shelled and deveined | ||
| 1 cup (4 ounces) dried shrimp (optional) | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| 1 teaspoon hot red pepper sauce | ||
| 4 cups cooked long- grain white rice | ||
Directions
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.
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.
Chef
