Kentucky Burgoo
- Ready In:
- 3hrs 45mins
- Ingredients:
- 22
- Serves:
-
8-10
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 1⁄2 lbs boneless beef shank (stew beef)
- 1 lb lamb stew meat
- 6 cups water
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 4 cups shredded cabbage (about 1/2 pound)
- 3 medium potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
- 1 (28 ounce) can whole tomatoes, drained and chopped
- 5 medium carrots, peeled and diced (about 2 cups)
- 2 cups fresh okra (or, 1 10-ounce package of frozen okra)
- 1 1⁄2 cups frozen corn kernels (about 3 ears, if using fresh)
- 1 medium onion, chopped (about 1 1/4 cups)
- 1 large green bell pepper, diced (about 1 1/2 cups)
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons dried sage
- 1 1⁄2 teaspoons dried thyme
- 1 bay leaf
- 5 drops hot pepper sauce (preferably like Frank's)
- 1⁄8 teaspoon cayenne pepper (ground red pepper)
- 1⁄2 lb cooked ham, cut into bite-size pieces
- 1 cup chopped fresh flat-leaf parsley (Italian parsley)
directions
- In a large Dutch oven, combine the chicken, beef, lamb, water, salt, and black pepper. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to medium-low and simmer, partially covered, until the chicken, 30 to 35 minutes.
- Remove the chicken to a plate and cover loosely with foil. Continue to simmer the other meats, partially covered, until they are tender, about 1 1/2 hours longer. Add the meats to the plate of chicken and keep covered.
- Add the cabbage, potatoes, tomatoes, carrots, okra, corn, onions, bell pepper, garlic, sage, thyme, bay leaf, hot pepper sauce, and cayenne to the stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
- Cut the chicken, beef, and lamb into bite size pieces and add them and the ham to the Dutch oven. Continue simmering until the meat is heated through, about 10 minutes.
- Discard the bay leaf. Stir in the parsley and serve hot.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>