Bbq Gumbo (Leftover Brisket) Recipe

• 6 tsp Butter
• 2 lrg Onions minced
• 2 lrg Green peppers minced
• 1/2 bn Celery minced Salt and pepper
• 1/2 tsp Garlic pwdr
• 4 lb Barbecued meat scraps
• 2 can (28 ounce) crushed tomatoes
• 3 c. Chicken stock
• 8 ounce Frzn cut okra
• 2 tsp Red pepper flakes
• 3 tsp Worcestershire sauce Louisiana warm sauce

1. I thought some of you might like another idea for left over Brisket - especially brunt ends.
2. Heat butter med heat add in onions, peppers and celery.
3. cook till soft
4. (20 minutes).
5. Add in garlic pwdr and salt, pepper.
6. Increase heat to high add in 1 c. water, meat , tomatoes , stock, bring to boil and simmer till meat fork tender (30 minutes) Add in okra, red pepper, W. sauce and 1 Tsp warm sauce( more if desired).Cook till gumbo has thickened , about 15 minutes.
7. Server with rice.
8. Note: I sometime make a Dark rouxfirst and eliminate atleast 1 can of tomatoes and c. of water.
9. Add in extra c. of stock if needed.
10. You get a browner Gumbo with a little less tomatoe taste.

butter, onions, green peppers, celery, garlic, barbecued meat scraps, tomatoes, chicken, okra, red pepper, worcestershire sauce

Taken from cookeatshare.com/recipes/bbq-gumbo-leftover-brisket-80671 (may not work)