Best 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.

SEVEN STEAK GUMBO

Steps:

• Heat oil in a Dutch oven over medium high heat. Cut the seven steak into pieces and season both sides with salt and pepper. Meanwhile in a pie plate combine the flour, Cajun seasoning, garlic powder and paprika; set aside 2 tablespoons of the seasoned flour. Lightly dredge the meat in the remaining flour, and brown the steak pieces in the hot oil in batches. Remove meat as it browns and set aside.
• Add the okra to the pan drippings; cook and stir over medium heat until browned, about 7-8 minutes, stirring occasionally. Add the tasso, onion, bell pepper, celery, thyme, basil and bay leaves. Cook and stir about 2 minutes. Add the butter, the reserved seasoned flour and the garlic. Cook and stir about 3 minutes longer and begin stirring in the beef stock a little at a time. Add tomatoes and jalapeno, slip in the browned seven steaks, bring to a boil, reduce to simmer, cover and simmer for 1-1/2 to 2 hours or until beef is tender. Don't allow meat to boil, adjusting the heat down if needed.
• Serve a portion of rice, topped with a serving of steak, and spoon gumbo on top.