Seven Steak, Tasso and Okra Gumbo

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

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• Seasoning Mix

• 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

• For the Gumbo

• 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

Directions

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.