Instructions: Cook okra in 2 tablespoons bacon grease and set aside.

Make a roux by heating the remaining bacon grease and the butter in a large Dutch oven; stir in the flour. Cook over medium heat, stirring constantly, until roux is light brown. Add onion, bell pepper and celery, and cook until onion is clear.

Add three cups hot water, moorhen meat, sausage, okra, green onions, garlic, bay leaf, thyme, salt and pepper. Cook over low heat 2 hours.

Add four more cups hot water, and Worcestershire sauce and Tabasco to taste. Cook over low heat 2 hours.

Add four more cups hot water, and Worcestershire sauce and Tabasco to taste. Cook over low heat 2 more hours. Serve over cooked rice.

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