| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 6 |
ts |
Butter |
| 2 |
lg |
Onions chopped |
| 2 |
lg |
Green peppers chopped |
| 1/2 |
bn |
Celery chopped |
|
|
Salt and pepper |
| 1/2 |
ts |
Garlic powder |
| 4 |
lb |
Barbecued meat scraps |
| 2 |
cn |
(28 oz) crushed tomatoes |
| 3 |
c |
Chicken stock |
| 8 |
oz |
Frozen cut okra |
| 2 |
ts |
Red pepper flakes |
| 3 |
ts |
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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