Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Serve the gumbo over rice, with a roll on the side.
6 tbsp. butter
2 large yellow onions, peeled and chopped
2 large green peppers, cored, seeded, and chopped
1⁄2 bunch celery, trimmed and chopped
1⁄2 tsp. garlic powder
Salt and freshly ground black pepper
4 lbs. barbecued meat scraps
2 28-oz. cans crushed tomatoes
3 cups Chicken Stock
8 oz. frozen cut okra
2 tsp. red pepper flakes
3 tbsp. worcestershire sauce
Louisiana-style hot sauce
1. Melt butter in a large pot over medium-low heat. Add onions, peppers, and celery and cook, stirring occasionally, until soft, about 20 minutes. Add garlic powder and season to taste with salt and pepper.
2. Increase heat to high, then add 1 cup water, meat scraps, tomatoes, and chicken stock to pot. Bring to a boil, then reduce heat to medium-low and simmer until meat is fork-tender and falling apart, about 30 minutes. Add okra, red pepper flakes, worcestershire sauce, and 1 tbsp. hot sauce (or more if you like) and continue cooking until okra is tender and gelatinous and gumbo has thickened, about 15 minutes.