Seven Steak, Tasso And Okra Gumbo - cooking recipe

Ingredients

Seasoning Mix
2 tablespoons salt
1 tablespoon sweet paprika
2 teaspoons white pepper
2 teaspoons onion powder
1 1/2 teaspoons dried thyme leaves
1 1/4 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon dried sweet basil leaves
3/4 teaspoon black pepper
For the Gumbo
2 1/2 lbs beef, cut in cubes
1/2 cup olive oil
1/2 cup all-purpose flour
2 lbs okra, sliced into 1/4 inch pieces
3/4 lb tasso or 3/4 lb other smoked ham, cut into 1/4 inch cubes
3 cups onions, chopped
2 tablespoons unsalted butter
4 bay leaves
1 teaspoon Tabasco sauce
7 1/2 cups beef stock
2 cups celery, chopped
2 cups green bell peppers, chopped
2 cups tomatoes, peeled and chopped
2 tablespoons jalapeno peppers, chopped
1 tablespoon garlic, minced
3/4 liter b peeled medium shrimp
3 cups cooked rice, hot

Preparation

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.