SLOW COOKER KENTUCKY BURGOO
This spring time stew is a must have at any Derby party! Traditionally made with pork, beef, chicken, and rabbit, I've added more veggies and lightened the meat. The best part: This is a slow cooker recipe, so the burgoo will be ready when the horses are loading into the gate.
Categories Poultry Party Party Poultry Other Other Poultry Dinner Poultry Dinner
Yield 8
Number Of Ingredients 17
Steps:
- Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions, carrots, celery, garlic, tomatoes, spices, and stock to a slow cooker. Stir to combine, layer the sweet potatoes on top, then cover and cook on low for 5-6 hours.
- After 5-6 hours, add the lima beans and corn, stir and cook for another 30 minute to an hour.
- Combine the cornstarch with 1/4 cup water, then add to the stew, stir and cook 10 more minutes with the lid off before serving.
- Serve with hot sauce to taste.
- Serves 8 (1 1/4 cups per serving)
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
SLOW COOKER KENTUCKY BURGOO
This hearty slow cooker stew is made with a combination of beef, pork, and chicken.
Time 4h40m
Yield 10
Number Of Ingredients 14
Steps:
- Place the beef and pork in a crock pot. Sprinkle with the onion salt, black pepper, and cayenne. Mix well. On top of the meats, layer the carrots, onion, chicken, potatoes, bell pepper, and tomatoes. Do not stir. Pour the chicken broth over the mixture. Cover the crock pot and cook on low heat for 4-6 hours or until the beef and pork are tender. Remove the chicken thighs from the crock pot and set on a cutting board. Add the corn and lima beans to the crock pot. Stir the entire mixture. Turn the heat to high and cook for 30 minutes. Meanwhile, cut the chicken meat from the bones. Cut the meat into bite-sized pieces and return to the crock pot. Stir well then serve hot.
Nutrition Facts :
KENTUCKY BOURBON BURGOO
Steps:
- 1. Put the pork, veal, beef, lamb, and chicken into a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4-6 hours.
- 2. Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
- 3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, lima beans, celery, and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 6 hours.
- 4. Season to taste with the salt, pepper, Tabasco, steak sauce, and Worcestershire sauce.
TRADITIONAL KENTUCKY BURGOO
This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!
Provided by TonyEditor
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 22
Steps:
- Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
- Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
- Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
- Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
- Discard bay leaves before serving stew in bowls.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 21 g, Cholesterol 83.3 mg, Fat 21 g, Fiber 2.7 g, Protein 21.7 g, SaturatedFat 6.3 g, Sodium 635.5 mg, Sugar 8.9 g
KENTUCKY BURGOO
Steps:
- In a large heavy pot heat the oil over medium-high heat. Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil. Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours.
- Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat.
- Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes. Add the chopped garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir.
- Remove from the heat and serve hot with Cheesy Garlic Grits Casserole and hot biscuits.
- Combine all ingredients thoroughly.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
- Preheat the oven to 350 degrees F.
- Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.
- In a medium saucepan, bring the water and salt to a boil. Stirring, add the grits and return to a boil. Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes. Add the cream and cook until well incorporated, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Pour into the prepared casserole and bake for 40 minutes.
- Remove from the oven and serve hot.
KENTUCKY BURGOO
Steps:
- 1. Place the chicken breast, thigh, and liver, the pork, and the cold water in a heavy, nonreactive 4-gallon kettle; set over moderately high heat and bring to a boil. Adjust the heat so the water bubbles gently, cover, and simmer for 30 minutes. Remove and refrigerate all pieces of chicken. Cover the kettle again and simmer the pork about 1 1/2 hours longer or until very tender.
- 2. Remove the skin and bones from the chicken, cut the meat into 1-inch chunks, then pulse quickly in a food processor until the texture of coarsely ground meat (in the old days, the chicken was fed through a meat grinder). When the pork is tender, cut into 1-inch chunks, then pulse just as you did the chicken. Also pulse the chicken liver.
- 3. Return the chicken, liver, and pork to the kettle, add the beans and their soaking water, the onions, tomatoes and their liquid, the corn, and peas. Cover and simmer for 1 hour.
- 4. Add the salt, pepper, and butter, reduce the heat to its lowest point, and simmer the burgoo uncovered for 3 1/2 to 4 hours, stirring occasionally, or until as thick as chili. Note: If at any time the burgoo threatens to stick to the bottom of the kettle, slide a heat diffuser underneath.
- 5. Taste the burgoo for salt and pepper, adjust as needed, then ladle into heated soup bowls.
KENTUCKY BURGOO FOR A CROWD
Kentucky burgoo is the celebrated stew akin to Mulligan stew which is served in the Bluegrass state on Derby Day, political rallies, horse sales and other outdoor events. This recipe is from a handwritten copy by Mr. J.T. Looney of Lexington. He was Kentucky's most famous burgoo maker and it was for him that the Kentucky Derby winner Burgoo King was named. This is a recipe that takes many hands and some time to make.
Provided by Molly53
Categories Vegetable
Time 16h
Yield 1200 gallons
Number Of Ingredients 12
Steps:
- Mix the ingredients, a little at a time in water to cover in huge iron kettles .
- Cook slowly outdoors over wood fires for 15 to 20 hours (stew will thicken as it cooks).
- Use squirrels in season (a dozen squirrels to each 100 gallons).
Nutrition Facts : Calories 1100.3, Fat 20.9, SaturatedFat 7.3, Cholesterol 177.2, Sodium 305.6, Carbohydrate 157.8, Fiber 21.9, Sugar 17.5, Protein 76.5
KENTUCKY BURGOO
This is another one of those recipes that I had stuck back that was cut out of some magazine. A great way to use left over meat and pantry canned goods.
Provided by Jellyqueen
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except the barbeque Put in crock pot, Pour barbeque sauce on top.
- Cook 6-8 hours on low setting.
- Stir before serving.
Nutrition Facts : Calories 274.7, Fat 1.9, SaturatedFat 0.3, Sodium 824.8, Carbohydrate 55.5, Fiber 11.4, Sugar 10.4, Protein 13.1
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- Pat the beef pieces, pork pieces, and chicken thighs dry with paper towels then season it all generously with salt and pepper, set aside.
- Heat the oil in a large saute pan over medium-high heat. When the oil is hot add the chicken thighs skin-side down and cook until well browned, about 6 minutes. Transfer the thighs to the slow cooker skin-side down.
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- Add the beef to the pan and brown well on all sides as well, about 5 more minutes. Transfer beef into the slow cooker.
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