Pork Steak Gumbo Recipes

BIG CHARLIE'S GUMBO

Steps:

• Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
• In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
• Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

PORK STEAKS

Steps:

• Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
• Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

NEW ORLEANS PORK GUMBO

Steps:

• Cut pork into 1/2-inch cubes.
• Spray large Dutch oven with cooking spray.
• Heat over medium heat until hot.
• Add pork; cook and stir 4 minutes or until pork is browned. Remove pork from Dutch oven.
• Melt butter in same Dutch oven. Stir in flour.
• Cook and stir until mixture is dark brown but not burned.
• Gradually whisk in water until smooth.
• Add pork and remaining ingredients.
• Bring to a boil. Reduce heat to low; simmer 15 minutes.
• Remove bay leaf before serving.

PORK STEAK GUMBO

Steps:

• Heat electric skillet to medium high.
• Put in oil to cover bottom of pan.
• Spread pork steaks with yellow mustard on both sides and brown in skillet.
• After pork steaks are browned on both sides add two cans of chicken gumbo soup and one can water.
• turn down heat and cover.
• Simmer for 3 hours on low, checking to makes sure the steaks aren't sticking to bottom of pan and also that the soup isn't drying out.
• If so, add another can of water.
• Serve with either rice or boiled potatoes.
• The soup serves as your gravy.
• These steaks will melt in your mouth.

BLACK-EYED PEA AND PORK GUMBO

Steps:

• In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.
• Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.
• In a large nonstick skillet, heat the lard or olive oil over medium-high. Add the okra and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.
• Taste the gumbo: It should not be pasty or taste overwhelmingly of the roux. If it does, you may need to add more stock, up to 4 cups. (The strength of starch in the flour can vary.) If you add more stock, start with just a cup, simmer and stir for a few minutes, and taste the gumbo again. Repeat as needed.
• Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.