7-STEAK AND OKRA GUMBO

7-STEAK AND OKRA GUMBO image

Yield 8 servings

Number Of Ingredients 24

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Ingredients

3-1/2 pounds seven-steak or seven-bone steak or beef neck chops
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 ground red pepper (preferably cayenne)
1 teaspoon dried sweet basil leaves
3/4 teaspoon black pepper
1/2 cup pork lard, bacon fat, shortening or vegetable oil
1/2 cup all-purpose flour
2 pounds okra, sliced 1/4 inch thick (8 cups sliced, in all)
3 cups chopped onions, in all
2 tablespoons unsalted butter
4 bay leaves
7-1/2 cups, in all, Basic Beef Stock
2 cups chopped celery
2 cups chopped green bell peppers
2 cups peeled and chopped tomatoes
2 tablespoons chopped jalapeno peppers, optional
1 tablespoon minced garlic
1 1/2 pound peeled medium shrimp, optional

Steps:

1 NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. 2 Cut meat into bite-sized pieces of equal size. In a small bowl thoroughly combine the seasoning mix ingredients. Sprinkle meat with some of the mix, rubbing it into both sides of the meat by hand. Reserve leftover seasoning mix. 3 In a large, heavy skillet heat the pork lard. Meanwhile, combine 1-1/2 teaspoons of the seasoning mix with the flour in a pan (loaf, cake and pie pans work well); dredge meat in the seasoned flour. Brown meat on both sides in the hot fat. Remove from skillet and set aside. 4 Add 4 cups of the okra to the skillet. Fry over high heat until many okra slices are dark brown, about 8 minutes, stirring occasionally. Add 1 cup of the onions, the butter and 2 teaspoons of the seasoning mix. Cook over high heat 4 minutes, stirring frequently. Add the bay leaves and 1/2 cup of the stock; continue cooking 4 minutes, stirring often. Add 1/2 cup more stock (along with frying, repeated additions of stock help break down the okra); cook 5 minutes, stirring occasionally. Add the remaining 2 cups onions, the celery, bell peppers and the remaining seasoning mix; stir well. Cook 5 minutes, stirring occasionally. Stir in the tomatoes, jalapeno peppers (if desired) and garlic. Cook 5 minutes, stirring occasionally. 5 Transfer mixture to a gumbo or large soup pot. Add the remaining 6 cups stock and the meat. Cook covered 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 (if desired), cover, and remove from heat; let sit 10 minutes. Serve immediately in bowls, allowing for each person about 1/3 cup rice, a portion of meat, and 1-1/2 cups gumbo poured to top.