Printed in Saveur magazine, this recipe is from Kansas City's BB's Lawnside Bar-B-Que. It's a louisiana-inspired gumbo, but does NOT involve a roux...which means Low Carb folks can give it a try. Carb-eating purists welome to sneer accordingly at a roux-free gumbo, but LC folks shouldn't pass it by, it's some GOOD. For the record, here in KC we bar-b-que a LOT, so finding 4 lbs of 'leftover' Bar-B-Que is not that difficult. You may want to fire up the grill & throw on an extra brisket and/or pork shoulder.

SERVES 8

Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage—which Lindsay Shannon adds to his version for extra flavor and heat. (He serves the gumbo over rice, with a roll on the side. You may want to substitute cauliflower-rice, etc...or just do without).

6 tbsp. butter
2 large yellow onions, peeled and chopped
2 large green peppers, cored, seeded, and chopped
1/2 bunch celery, trimmed and chopped
1/2 tsp. garlic powder
Salt and freshly ground black pepper
4 lbs. 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

1. 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.

2. Increase heat to high, then add 1 cup water, meat, 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.

The original recipe doesn't call for it, but I add a teaspoon or so of oregano.

MMM sounds pretty good. I am from ST Louis and we like our BBQ too, even enough that my dad will bbq on his back porch in the snow. We always have GOBS left over. I may have to try that soon. Probably skip the okra though, not enough of a southerner for that

Gumbo:

1/2 onion chopped
1 celery stalk chopped
1 green pepper diced
1 carrot diced
1-1/2 C cooked chopped turkey
2 cooked sausages, sliced
1 C frozen cooked langostino lobster tails (could use shrimp)
1-1/2 C chicken stock
1 lb package frozen sliced okra with tomatoes
1 tsp smoked paprika
1/2 tsp salt
2 T oil
1 tsp Thicken not/Thin

heat oil in pot. Sautee onion, celery, pepper, carrot. Add paprika and salt and sautee until fragrant. add broth, turkey, sausage, okra. Bring to a boil and add thicken/not thin. Lower heat and simmer for 10 minutes. Add seafood and cook until hot. Serve with your choice of hot sauce. (I like Nando's Medium Peri Peri sauce.)

Looks like at least 6 servings.

Roux-less gumbo is really not that unusual....this is our favorite gumbo. I'm from New Orleans...and we can cook some gumbo!!!!

Seafood Gumbo
Total Carbs 140
16 large servings=9 carbs per servings

3 tablespoons olive oil-0
8 cloves garlic (minced)-8
2 large onions (chopped)-26
1 large bell pepper (chopped)-7
4 large ribs celery (chopped)-3
2-14oz cans diced tomatoes-17
1-8oz can tomato sauce-17
2-10oz packages frozen okra-43
1 bunch parsley ~leaves only~ (chopped)-4
1 bunch green onions (chopped)-8
2 tablespoons chicken bullion-7
1 tablespoon liquid crab boil-0
1 gallon water-0
2 lb. Shrimp ~peeled & de-vained -0
2 lb. Frozen ~meat only~ craw fish tails-0
2 lb. Mild flavored white fish (chopped in 1 in. cubes)-0

In a large gumbo pot heat the olive oil and saute the onion, bell pepper, and celery until they are tender. Add the garlic and saute until you start to smell it. Add the tomatoes, parsley, green onions, tomato sauce, water, crab boil, and chicken bullion. Bring to a boil, reduce heat to a simmer, cook uncovered for 45 minutes. Add the okra and bring back to a boil, simmer for 45 minutes. Add seafood bring back to a boil and simmer for 10 minutes. Taste and adjust seasonings.

Ladle into bowls and serve with tall glass of ice tea.