7 Steak And Okra Gumbo Recipes

OKRA GUMBO

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
• Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

SHRIMP GUMBO WITH OKRA

Steps:

• Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
• Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
• Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
• Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.

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.