Seven Steak, Tasso And Okra Gumbo

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 tablespoons salt
• 1 tablespoon sweet paprika
• 2 teaspoons white pepper
• 2 teaspoons onion powder
• 1 1/2 teaspoons dried thyme leaves
• 1 1/4 teaspoons garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon dried sweet basil leaves
• 3/4 teaspoon black pepper
• 2 1/2 lbs beef, cut in cubes
• 1/2 cup olive oil
• 1/2 cup all-purpose flour
• 2 lbs okra, sliced into 1/4 inch pieces
• 3/4 lb tasso or 3/4 lb other smoked ham, cut into 1/4 inch cubes
• 3 cups onions, chopped
• 2 tablespoons unsalted butter
• 4 bay leaves
• 1 teaspoon tabasco sauce
• 7 1/2 cups beef stock
• 2 cups celery, chopped
• 2 cups green bell peppers, chopped
• 2 cups tomatoes, peeled and chopped
• 2 tablespoons jalapeno peppers, chopped
• 1 tablespoon garlic, minced
• 3/4 liter b peeled medium shrimp
• 3 cups cooked rice, hot

Recipe

• 1 in a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.
• 2 reserve leftover seasoning.
• 3 in a large, heavy skillet, heat olive oil.
• 4 meanwhile, combine 1 1/2 tsp of seasoning mix with flour in a shallow pan; dredge meat in flour.
• 5 brown meat on both sides in the hot oil.
• 6 remove from skillet and set aside.
• 7 add 4 cups of the okra to the skillet.
• 8 fry over high heat until dark brown, about 8 minutes, stirring occasionally.
• 9 add the tasso, 1 cup of the onion, the butter, and t tsp of the seasoning mix.
• 10 cook over high heat 4 minutes, stirring frequently.
• 11 add the bay leaves, 1/2 cup of the stock and the tabasco; continue cooking 4 minutes, stirring often.
• 12 add 1/2 cup more stock; cook 5 minutes, stirring occasionally and scraping pan bottom well if mixture starts to stick.
• 13 add 1/2 cup more stock and continue cooking 3 minutes, stirring occasionally.
• 14 add the remaining 2 cups onion, the celery, bell pepper and the seasoning mix; stir well.
• 15 cook 5 minutes, stirring occasionally.
• 16 stir in the tomato, jalapeno pepper, and garlic.
• 17 cook 5 minutes, stirring occasionally.
• 18 transfer mixture to a gumbo or large soup pot.
• 19 add the remaining 6 cups of stock and the meat.
• 20 cover and cook over high heat for 10 minutes.
• 21 add the remaining 4 cups okra and lower heat to a simmer.
• 22 cook, covered, until meat is tender, about 20 minutes, being careful not to let gumbo scorch.
• 23 add shrimp, cover, and remove from heat; let sit 10 minutes.
• 24 serve immediately in bowls, allowing for each person about 1/3 cup rice and 1 1/2 cups gumbo poured on top.