Seven Steak, Tasso & Okra Gumbo

10-12
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


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

Original recipe yields 10-12 servings
OK
  • FOR SEASONING MIX
  • FOR GUMBO

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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