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7 Steak Gumbo

Anyone out there made this before? What did you think? Thinking of making it for the N.O. game this weekend.

Cheers

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  1. I think that I'd like the recipe!! (if you could, please?)

    2 Replies
    1. re: Mermazon

      you can find it on google, 2nd choice in the search list

    2. I don't have the recipe but saw Paul Prudhomme make it on a cooking show. That was too long ago to remember what went in it. It's probably in one of his cookbooks.

      1. Correct, it's in the PP book.

        1. Are seven steaks widely available? It's an odd cut, you can't always find it even in south Louisiana. I've never made gumbo out of seven steaks, but I do use 'em for grillades & grits.

          1. I made the gumbo this weekend. Seven steak on sale, $1.19lb. Came out great. Used the Paul P. recipe as a guide. Brown meat in lard, remove, add 1/2 Okra (4 cups) fry till some pieces are dark brown, hit it with 1/2 cup stock, stir, repeat. Kind of like making risotto but with okra, the goal is to break down the Okra. Add trinity, tomatoes, and the beef, QS with stock simmer for a hour or so till meat is tender, then add remaining okra and continue cooking till tender. Amazing Okra flavor and the seven steak was beefy and tender. I recommend it.

            Cheers

            4 Replies
              1. re: Spencer

                No roux with okra. Not creole or cajun. Don't need it. The okra is the thickener.
                It's even a little surprising to see the flour used with the meat. But that's PP.

                1. re: MakingSense

                  Making Sense -- Just learned my Gulf Coast inlaws gumbo recipe this weekend, it has both roux and okra. Most of the gumbo recipes on gumbopages.com which use okra also have a bit of roux.

                  1. re: JGrey

                    Guess it's like the beans-in-chili fights in Texas, JGrey. Some people make okra gumbo with roux, particulary outside of the bayous, where they actually have to use recipes. I don't see that it makes a difference unless it makes the gumbo gloppy which it sometimes does. As long as they don't put filé in the okra gumbo. Then it's over!!!
                    (I hope you realize that I'm only half serious here - except for that part about the filé or the beans in chili.)