Seven Steak, Tasso and Okra Gumbo
Chef Paul Prudhomme
Serves 8

2 1/2	#	seven steak (seven bone steak) or beef neck chops
1/2	c	pork lard, bacon fat, shortening, or vegetable oil
1/2 	c	all-purpose flour
2	#	okra, sliced into 1/4 inch pieces (8 c sliced)
3/4	#	tasso or other smoked ham, cut into 1/4 inch cubes
3	c	chopped onion
2	tbs	unsalted butter
4		bay leaves
1	tsp	Tabasco
7 1/2	c	beef stock
2	c	celery, chopped
2	c	green bell pepper, chopped
2	c	tomato, peeled and chopped
2	tbs	jalapeno pepper, chopped
1	tbs	minced garlic
3/4	#	peeled medium shrimp (optional)
3	c	hot cooked rice

Seasoning Mix
2	tbs	salt
1	tbs	sweet paprika
2	tsp	white pepper
2	tsp	onion powder
1 1/2	tsp	dried thyme leaves 
1 1/4	tsp 	garlic powder
1	tsp	dry mustard
1	tsp	dried sweet basil
3/4	tsp	black pepper

Cut meat into 8 equal pieces.
In a small bown, thoroughly combine seasoning mix ingredients; sprinkle
    some on meat, rubbing it into both sides.  
Reserve leftover seasoning.

In a large, heavy skillet, heat pork lard.
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 lard.
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 (if desired), cover, and remove from heat; let sit 10 minutes.
Serve immediately in bowls, allowing for each personabout 1/3 cup rice, a
    portion of meat, and 1 1/2 cups gumbo poured on top.