Seven Steak Gumbo Recipes

SEVEN STEAK, TASSO AND OKRA GUMBO

Steps:

• In a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.
• Reserve leftover seasoning.
• In a large, heavy skillet, heat olive oil.
• 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.
• 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.
• Stir in the tomato, jalapeno pepper, and garlic.
• Cook 5 minutes, stirring occasionally.
• 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.
• 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.
• Serve immediately in bowls, allowing for each person about 1/3 cup rice and 1 1/2 cups gumbo poured on top.

TEXAS RANCH-STYLE GUMBO

Steps:

• Trim excess fat from steaK; cut into 1-inch cubes.
• Combine flour, thyme, salt, and pepper in a shallow dish or pie pan; dredge meat in flour mixture.
• Heat butter and oil in a dutch oven; add meat; cook until browned on all sides.
• Remove meat, reserving drippings in pan; add onion and green peppers to pan; stir/saute until tender.
• Stir in mead and next 5 ingredients; cover and simmer 1 1/2 hours.
• Remove bay leaf and adjust seasonings to taste; serve over rice.