Recipe: Ruby Tuesday French Quarter Gumbo (copycat recipe)

RUBY TUESDAY'S FRENCH QUARTER GUMBO
(copycat Recipe)

"The spicy gumbo at Ruby Tuesday features grilled shrimp, fresh chicken, and andouille sausage served over rice pilaf as one of your sides."

FOR THE RICE:
2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
FOR THE GUMBO:
1 (28 ounces) can diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon ground black pepper
2 bay leaves
1/4 teaspoon ground cayenne pepper
3 tablespoons all purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled and deveined
1 large green bell pepper, chopped
1/4 cup minced fresh parsley

TO PREPARE THE RICE:
In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.

MEANWHILE, TO PREPARE THE GUMBO:
In a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Combine flour and 1/4 cup cold water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.

Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.

Makes 8 servings
Adapted from source: Ruby Tuesday at Home (blog)