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Ruby Tuesday French Quarter Gumbo Recipe
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Ruby Tuesday French Quarter Gumbo Recipe

Ruby Tuesday’s French Quarter Gumbo is a bold, bayou-inspired bowl brimming with tender chicken, smoky sausage and succulent shrimp in a rich, spiced tomato broth, ladled over savory seasoned rice for a deeply satisfying Southern feast. Make our Ruby Tuesday French Quarter Gumbo Recipe at home. With our Secret Restaurant Recipe your French Quarter Gumbo will taste just like Ruby Tuesday.
Prep Time45 minutes
Active Time45 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Cajun and Creole, Southern
Keyword: Cajun, Chicken Recipe, Creole, Gumbo, Pork, Rice, Ruby Tuesday, Shrimp

Ingredients

For the Rice

  • 2 cups Chicken Broth
  • 1 cup Converted Rice
  • 2 Celery Ribs finely chopped
  • 1 small Yellow Onion finely chopped
  • 2 cloves Garlic peeled and minced

For the Gumbo

  • One 28-ounce can Fire-Roasted Diced Tomatoes undrained
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Louisiana-Style Hot Sauce (Like Crystal Or Tabasco)
  • 1 pound boneless, skinless Chicken Thighs, cut Into bite-size chunks
  • 1/2 pound Smoked Andouille Sausage halved lengthwise and sliced
  • 1 teaspoon Smoked Paprika
  • 3/4 teaspoon Dried Thyme
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 2 Bay Leaves
  • 1/4 teaspoon Cayenne Pepper
  • 2 tablespoons Unsalted Butter
  • 3 tablespoons All-Purpose Flour
  • 1 cup Low-Sodium Chicken Stock warmed
  • 1 large Green Bell Pepper cored, seeded and chopped
  • 1 small Red Bell Pepper cored, seeded and chopped
  • 1 pound medium Shrimp peeled, deveined and tails removed
  • 1/4 cup chopped fresh Parsley
  • 2 teaspoons freshly squeezed Lemon Juice

Instructions

Rice

  • Place a medium saucepan over medium high heat.
  • Pour in chicken broth. Bring to a boil.
  • Stir in rice, celery, onion and garlic.
  • Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the broth is absorbed.
  • Remove from heat and let rest, covered, for 5 minutes.
  • Fluff with a fork and stir in chopped parsley.
  • Set aside and keep warm.

Gumbo

  • Place a large Dutch oven medium heat.
  • Add tomatoes with juices, tomato paste, Worcestershire, hot sauce, chicken, sausage, paprika, thyme, salt, pepper, bay leaves and cayenne. Stir to mix.
  • Bring to a boil, reduce heat, cover, and simmer gently for 15 minutes.
  • Meanwhile, in a small skillet, melt butter over medium heat.
  • Whisk in flour. Cook, stirring constantly, until the roux is golden and fragrant, about 4 minutes.
  • Slowly whisk in the warm chicken stock until smooth.
  • Stir roux mixture into simmering gumbo.
  • Add green and red bell peppers. Cook uncovered for 6 - 8 minutes, until slightly thickened and peppers are just tender.
  • Stir in shrimp. Cook 3 - 4 minutes more, just until they turn pink and curl.
  • Discard bay leaves.
  • Finish with a squeeze of lemon juice. Taste and adjust all seasonings to taste.
  • Serve hot over prepared herbed rice.