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.