Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE STOCK***
   2      medium        chicken carcasses
   3                    bay leaves
   2      tablespoons   black peppercorns
   6      quarts        water
   1                    smoked pork jowl -- about 1 pound
   3      pounds        roasting hen
   2      pounds        smoked pork shoulder -- pulled
   2                    28 ounce cans whole tomatoes -- chopped
   1                    16 ounce can tomato sauce
   2      pounds        chopped okra
   2                    16 ounce packages baby lima beans
   2                    16 ounce packages yellow corn
   6                    ribs celery -- chopped
   2      large         yellow onions -- chopped
   1      large         green bell pepper -- chopped
   2                    jalapenos -- chopped
     3/4  cup           white vinegar
     1/2  cup           all purpose flour
     1/2  cup           nuoc nam
     1/4  cup           sugar
     1/4  cup           Worcestershire sauce
   4      tablespoons   garlic powder
   4      tablespoons   black pepper
   3      tablespoons   paprika
   3      tablespoons   Tabasco sauce

Preparation:

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts 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 325F. 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 160F. 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 occasionally. Remove from heat and serve immediately.