7 Steak And Okra Gumbo Food

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.

OKRA AND TOMATOES (A.K.A. OKRA GUMBO)

Steps:

• Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels. Saute onion in bacon drippings until tender. Add okra and tomatoes, stir to blend. Cover, reduce to low heat. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
• **Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.

OKRA GUMBO

Steps:

• Saute' onion and peppers in margarine until tender.
• Add remaining ingredients including cooked chicken.
• Cook on low for about 2 hours to blend flavors.
• This can be served over steamed rice.

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.