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  • Writer's pictureTommy Centola

LeRuth’s “Back of the House” Gumbo

Updated: Mar 21, 2021

By now, my followers know how I felt about Chef Warren Leruth. He was very secretive about his recipes. He did release two cookbooks, LeRuth’s Front Door/Back Door and LeRuth’s 20 anniversary cookbook. In these two books, you will not find any recipes from his menu. I found this recipe in his 20 anniversary cookbook. This dish was served to the waiters and cooks before the restaurant opened. I hope you enjoy it.

¼ pound Smoked Slab Bacon diced and sauteed

½ cup Salad Oil

4 Branches Celery, chopped

2 large onions chopped

1 Bunch Green Onions chopped

4 toes Garlic chopped

1 small Green Bell Pepper chopped

1½ teaspoon teaspoon Thyme

2 Fresh Bay Leaves

3 tablespoons Tomato Paste

¾ pound fresh Okra, chopped and sauteed well in bacon drippings

2 pounds headless Shrimp 26/30 ct boiled in 1½ quarts water (Shrimp Stock)

Brown Roux (Recipe to follow)

3 tablespoons chopped Parsley

Salt and Pepper to taste

1 pound fresh Lump Crabmeat

Brown Roux

1 cup Salad Oil

2½ cups Flour

Mix together and brown in 425 degree over for one hour. Stir every 15 minutes. Cool and store in plastic cup. Refrigerate leftover for other needs.

Cook bacon and remove cooled bacon. Saute Okra well in bacon drippings until there are no signs of sliminess. Remove orka from pot. Heat salad oil and saute all chopped seasonings and herbs real well. Add tomato paste and saute a minute or two. Add shrimp stock, cooked bacon and okra. Bring to a boil and thicken with brown roux to desired consistency. Cover and simmer for about an hour. Add peeled shrimp, parsley and lump crabmeat. Adjust salt, pepper and add a little Tabasco. Serve with freshly steamed rice. Serves 6 to 8.


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