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1
In a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.
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2
Reserve leftover seasoning.
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3
In a large, heavy skillet, heat olive oil.
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4
Meanwhile, combine 1 1/2 tsp of seasoning mix with flour in a shallow pan; dredge meat in flour.
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5
Brown meat on both sides in the hot oil.
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6
Remove from skillet and set aside.
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7
Add 4 cups of the okra to the skillet.
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8
Fry over high heat until dark brown, about 8 minutes, stirring occasionally.
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9
Add the tasso, 1 cup of the onion, the butter, and t tsp of the seasoning mix.
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10
Cook over high heat 4 minutes, stirring frequently.
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11
Add the bay leaves, 1/2 cup of the stock and the Tabasco; continue cooking 4 minutes, stirring often.
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12
Add 1/2 cup more stock; cook 5 minutes, stirring occasionally and scraping pan bottom well if mixture starts to stick.
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13
Add 1/2 cup more stock and continue cooking 3 minutes, stirring occasionally.
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14
Add the remaining 2 cups onion, the celery, bell pepper and the seasoning mix; stir well.
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15
Cook 5 minutes, stirring occasionally.
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16
Stir in the tomato, jalapeno pepper, and garlic.
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17
Cook 5 minutes, stirring occasionally.
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18
Transfer mixture to a gumbo or large soup pot.
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19
Add the remaining 6 cups of stock and the meat.
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20
Cover and cook over high heat for 10 minutes.
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21
Add the remaining 4 cups okra and lower heat to a simmer.
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22
Cook, covered, until meat is tender, about 20 minutes, being careful not to let gumbo scorch.
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23
Add shrimp, cover, and remove from heat; let sit 10 minutes.
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24
Serve immediately in bowls, allowing for each person about 1/3 cup rice and 1 1/2 cups gumbo poured on top.
