Barbecue Gumbo

Name: Barbecue Gumbo
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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 lb. 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

Serves
serves 8

LAURIE SMITH

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.

Ingredients

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 lb. 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

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Instructions

Step 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.

Step 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.