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.
Yield: serves 8
- 6 tbsp. butter
- 2 large yellow onions, peeled and chopped
- 2 large green peppers, cored, seeded, and chopped
- <sup>1</sup>⁄<sub>2</sub> bunch celery, trimmed and chopped
- <sup>1</sup>⁄<sub>2</sub> 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
- 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.
- 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.
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