Lip Smackin' Neck Bone Gravy And Rice

• 2 tablespoons vegetable oil
• 1 1/2 pounds fresh pork neck bones , seasoned with salt and pepper
• 1 pound smoked pork neck bones
• 1 large onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/4 teaspoon cayenne pepper(or a little more for more lip smackin!)
• 1 teaspoon black pepper
• Approximately 8 cups water
• 1 cup AP flour which you have lightly toasted in a saute pan over medium heat, stirring all the while until a light tan color
• 3 tablespoons Worcestershire sauce (or more if you like)
• Salt for seasoning ( I needed 1 tablespoon)
• 1 cup thinly sliced green onions
• 8 to 10 cups hot cooked white rice
• More sliced green onions for garnish

1. In a large soup pot or Dutch oven, heat 1 tablespoon of the oil and brown the fresh neck bones on all sides. Remove from the pot and set aside.
2. Add the second tablespoon of oil to the pot and add the onion, bell pepper, celery, garlic, cayenne and black pepper. Saute until everything softens up and becomes fragrant.
3. Return the browned neck bones along with the smoked bones to the pot and add enough water to cover. Bring up to the boil and then simmer for about an hour or until the meat is ready to fall off the bones.
4. Remove the bones from the pot and let cool a bit. Once cool enough to handle, remove the meat from the bones either with a knife or your clean hands, returning the meat to the pot. Be careful not to let any small bone return to the pot.
5. Make a slurry of water and about 1/2 cup of the toasted flour and add it to the simmering pot. Once it boils again, check for the thickness of your gravy..if it's too thin you may want to make another slurry with some or all of the remaining flour.
6. Stir in the Worcestershire sauce and then taste. Add salt as needed...this will depend not only on your taste, but on how salty your smoked bones were.
7. At this point, if you're making ahead you can cool and refrigerate the pot. When ready to serve, bring back up to the boil, stir in the green onion.
8. Place about a cup of the cooked rice into each bowl, ladle some gravy over and garnish with more green onion. Get out the greens and corn bread!

vegetable oil, fresh pork neck bones, pork, onion, green bell pepper, stalks celery, garlic, cayenne pepperor, black pepper, water, flour, worcestershire sauce, salt, green onions, white rice, green onions

Taken from food52.com/recipes/21069-lip-smackin-neck-bone-gravy-and-rice (may not work)