Burgoo Recipe
Ingredients
| Chicken breasts | 2 Pound | |
| 1 1/2 pounds beef shank crosscuts | ||
| 8 ounces lean boneless pork or lamb, cut into 1/2-inch cubes | ||
| Water | 6 Cup (16 tbs) | |
| 1 14 1/2-ounce can tomatoes, cut up | ||
| Salt | 1 Teaspoon | |
| Potatoes | 2 Cup (16 tbs), peeled | |
| 1 10-ounce package frozen lima beans | ||
| 1 10-ounce package frozen whole kernel corn | ||
| 1 10-ounce package frozen cut okra | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Worcestershire sauce | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| 1/2 teaspoon bottled hot pepper sauce | ||
| Snipped parsley | 1/4 Cup (16 tbs) | |
Directions
Remove the skin from the chicken, rinse chicken.
Trim fat from beef and pork or lamb.
In a large Dutch oven or kettle combine the chicken pieces, beef shank crosscuts, pork or lamb, water, undrained tomatoes and salt.
Bring to boil, reduce heat.
Cover and simmer for 1 1/4 hours.
Remove the chicken pieces and beef shank crosscuts.
When cool enough to handle, cut the meat off the bones and coarsely chop.
Discard bones.
Return meat to broth mixture.
Add the potatoes, lima beans, corn, okra, onion, carrots,celery, green pepper, Worcestershire sauce, bouillon granules and hot pepper sauce.
Return to boil, reduce heat.
Cover and simmer about 30 minutes or till the vegetables are crisp-tender and mixture is slightly thickened.
Stir in the parsley.
Trim fat from beef and pork or lamb.
In a large Dutch oven or kettle combine the chicken pieces, beef shank crosscuts, pork or lamb, water, undrained tomatoes and salt.
Bring to boil, reduce heat.
Cover and simmer for 1 1/4 hours.
Remove the chicken pieces and beef shank crosscuts.
When cool enough to handle, cut the meat off the bones and coarsely chop.
Discard bones.
Return meat to broth mixture.
Add the potatoes, lima beans, corn, okra, onion, carrots,celery, green pepper, Worcestershire sauce, bouillon granules and hot pepper sauce.
Return to boil, reduce heat.
Cover and simmer about 30 minutes or till the vegetables are crisp-tender and mixture is slightly thickened.
Stir in the parsley.
Chef
