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Ruth's Chris Steak House Seafood Gumbo Recipe
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Ruth's Chris Steak House Seafood Gumbo Recipe

Make our Ruth's Chris Steak House Seafood Gumbo Recipe at home. With our Secret Restaurant Recipe your Seafood Gumbo will taste just like Ruth's Chris Steak House.
Prep Time45 minutes
Active Time2 hours 13 minutes
Total Time2 hours 58 minutes
Course: Appetizer, Lunch, Soup
Cuisine: Cajun and Creole, Southern, Steakhouse
Keyword: Ruth Chris Steak House, Shrimp

Ingredients

  • 4 tablespoons Butter
  • 1/4 cup Flour
  • 1/4 cup Vegetable Oil
  • 2 ribs Celery trimmed and diced
  • 1 large Yellow Onion peeled and chopped
  • 1 Green Bell Pepper cored, seeded, and diced
  • 8 ounces fresh Okra trimmed, or frozen and thawed, cut into 1-inch pieces
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Thyme
  • 2 Bay leaves
  • 8 cups Brown Chicken Stock
  • One 10-ounce can Ro-Tel Original Diced Tomatoes and Green Chilis
  • One 8-ounce can diced Tomatoes in Sauce
  • 4 tablespoons Tomato Paste
  • 2 teaspoons liquid Crab Boil (Find in the seafood section of your supermarket)
  • 1 tablespoon Sugar
  • Salt and freshly ground Black Pepper to taste
  • 3/4 pound small Shrimp peeled and deveined
  • 1/2 pound Jumbo Lump Crabmeat picked over
  • 1 pint shucked Oysters coarsely chopped (strain oyster liquor into chicken stock)
  • 1 tablespoon Filé Powder (Find in the spice aisle of your supermarket)
  • 1/2 cup Water
  • Cooked White Rice to serve

Instructions

Make a Roux

  • Place butter in a small, heavy skillet. Place skillet over medium-low heat to melt butter.
  • Add flour. Cook, stirring often, until smooth and light caramel in color, about 30 minutes. Set aside.

Gumbo

  • Pour oil into a large skillet. Place over low heat.
  • When oil is hot and shimmering, add celery, onions, peppers, okra, oregano, thyme, and bay leaves. Cook, stirring occasionally, until vegetables are very soft, about 45 minutes.
  • While vegetables are cooking, pour stock in a large heavy pot. Place over low heat and warm.
  • When vegetables are done, transfer to warmed stock.
  • Add Ro-Tel, diced tomatoes, tomato paste, crab boil and sugar.
  • Season to taste with salt and pepper.
  • Increase heat to medium, cover, and simmer for 30 minutes.
  • Add shrimp, crab and oysters. Simmer, stirring occasionally for 20 - 30 minutes.
  • Whisk filé powder into water. Pour mixture into gumbo.
  • Stir in reserved roux. Continue to simmer for 5 minutes. Remove from heat.
  • Discard bay leaves.
  • Serve gumbo by itself or over rice, as you like.

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