Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.




Seafood Gumbo

Ruth Chris Steak House Copycat Recipe

Serves 10-12

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 oz. fresh okra, trimmed, or frozen and thawed, cut into 1 inch pieces
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
2 bay leaves
8 cups Brown Chicken Stock
1  (10-oz.) can Ro-Tel Original diced tomatoes and green chilis
1  (8-oz.) can diced tomatoes in sauce
4 tablespoons tomato paste
2 teaspoons liquid crab boil
1 tablespoon sugar
salt and freshly ground black pepper
3⁄4 lb. small shrimp, peeled
1⁄2 lb. jumbo lump crabmeat, picked over
1 pint shucked oysters, coarsely chopped (strain oyster liquor into chicken stock)
1 tablespoon filé powder

To make a roux, melt butter in a small, heavy skillet over medium-low heat. Add flour and cook, stirring often, until smooth and light caramel in color, about 30 minutes. Set aside.

To make gumbo:  Heat oil in a large skillet over low heat. Add celery, onions, peppers, okra, oregano, thyme, and bay leaves, and cook, stirring occasionally, until vegetables are very soft, about 45 minutes. Meanwhile, heat stock in a large heavy pot, then keep warm over low heat. Transfer vegetables to stock and 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, and simmer, stirring occasionally for 20–30 minutes. Whisk filé powder into 1/2 cup water, then into gumbo. Stir in reserved roux and simmer for 5 minutes. Remove and discard bay leaves. Serve gumbo over rice, if you like.

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