Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




French Quarter Gumbo

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

Ruby Tuesday Copycat Recipe

Makes 8 Servings

2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced

1 (28 oz.) 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.

MAKE 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 the flour and 1/4 cup cold water until smooth; gradually stir into chicken mixture. Stir in the shrimp and green pepper. Cook, uncovered, over medium heat for 4 to 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.

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