Best Seven Steak Tasso And Okra Gumbo Recipes

ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA

Roux-Based Authentic Seafood Gumbo with Okra image

This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!

Provided by KRANEY

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 1h55m

Yield 8

Number Of Ingredients 18

Ingredients

½ cup all-purpose flour
½ cup vegetable oil
1 tablespoon butter
1 cup chopped celery
1 cup chopped green onions
1 green bell pepper, chopped
6 cups water
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt, or to taste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon dried thyme
1 pound frozen chopped okra
1 pound catfish, cut into 2-inch pieces
1 ½ pounds peeled and deveined shrimp
1 tablespoon gumbo file powder, or to taste
½ teaspoon salt, or to taste

Steps:

Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 15.2 g, Cholesterol 159.2 mg, Fat 20.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 4.3 g, Sodium 1129.5 mg, Sugar 3.1 g

CHICKEN, TASSO AND ANDOUILLE GUMBO

Chicken, Tasso and Andouille Gumbo image

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

1 pound andouille sausage, chopped
1 pound tasso, chopped
1 cup vegetable oil plus 4 tablespoons, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green bell pepper, chopped
One 3-pound chicken, boiled and shredded
8 cups homemade chicken stock
One 14-ounce can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons kitchen bouquet
One 16-ounce bag frozen, sliced okra
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice
Hot sauce
File powder

Steps:

In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.