Seven Steak, Tasso & Okra Gumbo

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #14038

August 27, 2014

"Chef Paul Prudhomme. It is a little time consuming, but worth it. So, so, tasty. Great for big gatherings."

Original is 10-12 servings


  • Serving Size: 1 (639.5 g)
  • Calories 944.4
  • Total Fat - 43.1 g
  • Saturated Fat - 17.1 g
  • Cholesterol - 286 mg
  • Sodium - 3347.7 mg
  • Total Carbohydrate - 108.1 g
  • Dietary Fiber - 3.2 g
  • Sugars - 56.4 g
  • Protein - 30.9 g
  • Calcium - 643.1 mg
  • Iron - 10.2 mg
  • Vitamin C - 85 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.Reserve leftover seasoning.

Step 2

In a large, heavy skillet, heat olive oil.

Step 3

Meanwhile, combine 1 1/2 tsp of seasoning mix with flour in a shallow pan; dredge meat in flour.Brown meat on both sides in the hot oil.Remove from skillet and set aside.

Step 4

Add 4 cups of the okra to the skillet.Fry over high heat until dark brown, about 8 minutes, stirring occasionally.Add the tasso, 1 cup of the onion, the butter, and t tsp of the seasoning mix.Cook over high heat 4 minutes, stirring frequently.Add the bay leaves, 1/2 cup of the stock and the Tabasco; continue cooking 4 minutes, stirring often.Add 1/2 cup more stock; cook 5 minutes, stirring occasionally and scraping pan bottom well if mixture starts to stick.Add 1/2 cup more stock and continue cooking 3 minutes, stirring occasionally.Add the remaining 2 cups onion, the celery, bell pepper and the seasoning mix; stir well.Cook 5 minutes, stirring occasionally.

Step 5

Stir in the tomato, jalapeno pepper, and garlic.Cook 5 minutes, stirring occasionally.

Step 6

Transfer mixture to a gumbo or large soup pot.Add the remaining 6 cups of stock and the meat.Cover and cook over high heat for 10 minutes.

Step 7

Add the remaining 4 cups okra and lower heat to a simmer.Cook, covered, until meat is tender, about 20 minutes, being careful not to let gumbo scorch.Add shrimp, cover, and remove from heat; let sit 10 minutes.

Step 8

Serve immediately in bowls, allowing for each person about 1/3 cup rice and 1 1/2 cups gumbo poured on top.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For best results, use fresh ingredients when possible.
  • Be sure to use sweet paprika and sweet basil leaves for the seasoning mix.

  • Instead of beef, use chicken for a lighter option. This substitution will provide a leaner, healthier meal for those looking to reduce their red meat intake.
  • Instead of tasso, use bacon for a smoky flavor. This substitution will provide a more familiar flavor profile, while still giving the dish a smoky, savory flavor.

Vegetarian Variation Replace the beef with extra-firm tofu, and the beef stock with vegetable stock. Omit the shrimp and tasso, and add an extra cup of okra.

Cornbread: This classic Southern side dish is the perfect accompaniment to this Seven Steak, Tasso & Okra Gumbo. The sweetness of the cornbread complements the smoky, savory flavors of the gumbo. Plus, it's a great way to soak up all the delicious sauce!

Cajun-Style Rice: This classic Cajun side dish is the perfect complement to the Seven Steak, Tasso & Okra Gumbo. The nutty flavor of the rice pairs nicely with the smoky, savory flavors of the gumbo, and it also helps to soak up all the delicious sauce. Plus, it's easy to prepare and can be served as a side or as a main dish.


Q: What type of oil should I use for the gumbo?

A: Olive oil is the best option for this recipe. It has a mild flavor and is a healthier option than other oils.

Q: How long does it take to make gumbo?

A: On average, gumbo takes about 1 hour and 15 minutes to make, including prep time. This can vary depending on the recipe and the size of the batch.

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Fun facts:

The gumbo recipe created by Chef Paul Prudhomme is a classic Cajun dish. It is a combination of the French, Spanish, African and Native American influences that make up Cajun cuisine.

The name "Tasso" in the recipe is derived from the French word for ham, which is a specialty of the Cajun cuisine. It is a spicy and smoky cured meat that is used to add flavor to dishes like gumbo.