Seven Steak, Tasso and Okra Gumbo

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

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

Ingredients Nutrition


  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.