Pork Steak Gumbo
Dive into a bowl of soul-warming comfort with this rich and hearty Pork Steak Gumbo—a Cajun-inspired classic brimming with bold flavors and satisfying textures. Tender, seared pork steaks and smoky andouille sausage are slow-simmered in a velvety, deeply caramelized roux alongside a vibrant medley of okra, tomatoes, and aromatic vegetables. A touch of cayenne pepper and smoked paprika adds just the right amount of spice, while thyme and bay leaves lend an herby depth. Perfectly served over fluffy white rice and garnished with fresh parsley and green onions, this crowd-pleasing gumbo is a one-pot masterpiece ideal for chilly nights or celebratory gatherings. Impress friends and family with this traditional Southern dish that balances savory richness and a touch of spice in every bite!
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Recipe Information
Ingredients
- 2 large pork steaks
- 3 tablespoons vegetable oil
- 0.33 cup all-purpose flour
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 5 cups chicken stock
- 8 ounces andouille sausage, sliced
- 1 cup okra, sliced
- 0.25 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 teaspoon smoked paprika
- 3 cups white rice, cooked
- 2 tablespoons chopped parsley
- 2 stalks green onions, sliced
- to taste salt
- to taste black pepper
Instructions
Season the pork steaks generously with salt and black pepper on both sides.
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the pork steaks for 2-3 minutes on each side until browned. Remove from the pot and set aside.
Reduce heat to medium and add the remaining 2 tablespoons of vegetable oil to the pot. Gradually whisk in the flour to make a roux. Stir continuously for 8-10 minutes or until the roux is a dark caramel color. Be careful not to let it burn.
Add the diced onion, green bell pepper, celery, and garlic to the roux. Sauté for 5-7 minutes until the vegetables are softened and the mixture is aromatic.
Stir in the canned diced tomatoes, chicken stock, cayenne pepper, thyme, bay leaves, and smoked paprika. Bring the mixture to a simmer.
Return the seared pork steaks to the pot, along with the sliced andouille sausage and okra. Cover and simmer over low heat for 60 minutes, stirring occasionally.
Once the pork is tender, remove the steaks from the pot and shred the meat with two forks. Discard any bones and return the shredded pork to the gumbo.
Taste the gumbo and adjust seasoning with additional salt, black pepper, and cayenne if needed.
Serve the gumbo hot over cooked white rice. Garnish with chopped parsley and sliced green onions before serving.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
