Seven Steak Tasso And Okra 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.

SHRIMP AND TASSO GUMBO

Steps:

• Simmer shrimp shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 12 cups, 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells.
• Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the color of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and bell pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Scrape roux mixture into cleaned 8-quart pot, then add shrimp stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in shrimp and simmer until just cooked through, 2 to 3 minutes. Stir in scallion greens and salt to taste.

CAJUN SEVEN (7) STEAK

Steps:

• Wipe the steaks dry and season the seven steaks with salt, black pepper,cayenne, garlic and onion powder or use any type Cajun seasoning combination. In a cast iron skillet, heat the oil over medium-high heat, add the steaks and brown the meat on both sides. Remove the meat from the pan after browning; add the sliced onions, bell pepper and garlic; sauté until the onions are soft and starting to caramelize.
• Return the steaks to the skillet and the add beef stock or water. There should be enough stock or water to cover the meat mixture. Stir to blend and then bring the mixture to a boil. Reduce the heat to simmer. Cover and cook approximately one hour or until fork tender. The water will reduce and the result will be a light brown oniony gravy. If the gravy is to thin; move the lid on the skillet and allow some steam to escape thereby reducing the thinness of the gravy. Serve the gravy and meat over rice or creamed potatoes with sweet petit pois peas and sliced cabbage slaw. With this dish you just "gotta lick the bone".