Ingredients
- 6 ribs celery (chopped)
- 4 1/2 roasting hen
- 3 bay leaves
- 2 chicken carcasses
- 2 jalapenos (chopped)
- 2 onions (yellow chopped)
- 1 smoked pork jowl
- 1 stock
- 1 green bell pepper (chopped)
- 1/2 nuoc mam
- 5,700 ml water
- 800 gr cans tomatoes (whole chopped)
- 525 gr smoked pork shoulder pulled
- 525 gr okra (chopped)
- 450 gr corn (yellow)
- 450 gr baby lima beans
- 450 ml tomato sauce
- 180 ml vinegar (white)
- 65 gr all purpose flour
- 60 ml worcestershire sauce
- 50 gr sugar
- 45 ml tabasco sauce
- 40 gr garlic powder
- 34 gr black pepper
- 20 gr paprika
- 18 gr black peppercorns
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 litre of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool.
Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.
Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.
Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally. Remove from heat and serve immediately.