| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 6 | t | Butter |
| 2 | Onions chopped | |
| 2 | Green peppers chopped | |
| 1/2 | Celery chopped | |
| Salt and pepper | ||
| 1/2 | t | Garlic powder |
| 4 | lb | Barbecued meat scraps |
| 2 | 28 oz crushed tomatoes | |
| 3 | c | Chicken stock |
| 8 | oz | Frozen cut okra |
| 2 | t | Red pepper flakes |
| 3 | t | Worcestershire sauce |
| Louisiana hot sauce |
INSTRUCTIONS
I thought some of you might like another idea for left over Brisket - especially brunt ends. Taken from Saveur May 98. Melt butter med heat add onions, peppers and celery. cook until soft (20 min). Add garlic powder and salt, pepper. Increase heat to high add 1 cup water, meat , tomatoes , stock, bring to boil and simmer until meat fork tender (30 min) Add okra, red pepper, W. sauce and 1 Tsp hot sauce( more if you like).Cook until gumbo has thickened , about 15 min. Server with rice. Note: I sometime make a Dark roux first and eliminate atleast 1 can of tomatoes and cup of water. Add extra cup of stock if needed. You get a browner Gumbo with a little less tomatoe taste. Posted to bbq-digest by "Jim Chehanske" <jimmyc@injersey.com> on Oct 4, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 863
Calories From Fat: 304
Total Fat: 34.2g
Cholesterol: 82.7mg
Sodium: 2560.4mg
Potassium: 3942.6mg
Carbohydrates: 112.9g
Fiber: 25g
Sugar: 55.6g
Protein: 33.8g