Midwest Livings Bouja Burgoo Recipes

BURGOO

Steps:

• Saute first 10 ingredients until meat is browned. Add all other ingredients and bring to a rapid boil. Reduce to simmer and cook a minimum of 3 hours. Burgoo should cook overnight. Serve in a traditional bread bowl.

TRADITIONAL KENTUCKY BURGOO

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.

MIDWEST LIVING'S BOUJA / BURGOO

Steps:

• In a large cooking pot, cook the chicken in 1 tablespoon hot cooking oil until no pink remains; remove the chicken from the pot, cover and chill but reserve the drippings in the pot.
• Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
• Add the water, chopped onion, instant bouillon granules and the dried thyme to the pot; bring the mixture to a boil, reduce heat and simmer, covered, for 1 hour.
• Add the remaining ingredients to the cooking pot and stir to combine; return the mixture to boiling, reduce heat and simmer for 30 minutes more, or until vegetables and meat are tender.
• Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.

BURGOO

Steps:

• Heat the oil in a large stockpot (8-quart) over medium-high heat. Season the chicken and beef with a few pinches of salt and several grinds of black pepper. Add the chicken to the hot oil skin-side down and cook until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and continue to cook until golden, about 2 minutes more. Carefully remove to a plate. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until browned on at least three sides, 6 to 8 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Add the sausage to the pot and cook, breaking up the meat with a wooden spoon into small bite-size pieces, until cooked through and browned in spots, about 5 minutes. Add the carrots, celery, onion, bell pepper, 1/4 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until the vegetables are crisp tender, about 4 minutes. Add the garlic and bay leaves, and continue to cook, stirring occasionally, until fragrant, about 1 minute more.
• Return the chicken and beef to the pot, along with any juices that may have accumulated on the plates. Add the chicken broth, tomatoes, 1/4 teaspoon salt and several grinds of black pepper, then give everything a good stir. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low. Simmer until the chicken and beef are very tender, about 2 hours.
• Keep the burgoo over low heat. Remove the chicken from the pot and let cool slightly; remove and discard the skin and bones, then shred the chicken and return it to the pot. Skim the fat from the surface of the stew, discarding all but 1 tablespoon. Stir the 1 tablespoon of skimmed fat with the flour in a small bowl until a thick paste forms, then stir the paste into the stew. Add the potatoes, butter beans, corn and Worcestershire sauce. Increase the heat to medium-low, then continue to simmer uncovered until the potatoes are cooked through and the stew has thickened slightly, about 15 minutes. Discard the bay leaves and stir in the vinegar, if using. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve warm.

RIEDER'S BOUJA

Steps:

• Boil chicken and beef in a heavy kettle until tender.
• Use enough water to cover.
• Remove meat and cut into small bite-sized chunks.
• Discard fat and skin.
• To broth, add celery, cabbage, onions and boil until almost tender.
• Add remaining vegetables according to taste and desired thickness.
• After vegetables have cooked a short time together add meat and simmer until meat breaks apart.
• Stir occasionally with a wooden paddle.
• Salt and pepper to taste.
• Put (VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won't come apart.
• Drop the bag into simmering bouja plunging it in and out after a short time, tasting as you go until it tastes right.

KENTUCKY BURGOO

Steps:

• Add the first 5 ingredients to a very large stockpot; bring to a boil.
• Cover, lower heat, and simmer 1 hour or until meats are tender.
• Remove meats from the stockpot; reserve liquid in the stockpot.
• Skin, bone, and shed meat; return meat to the stockpot.
• Chop the next 6 ingredients and shred the cabbage.
• Add chopped/shredded vegetables and remaining ingredients to the stockpot.
• Cook over low heat, stirring frequently, for 4 hours.

LAKES BURGOO

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a Dutch oven. Add remaining ingredients. Bring to a boil. Reduce heat; simmer for 1 to 1-1/4 hours or until potatoes are tender.

POLISH BOUJA SOUP

Steps:

• In a large stock pot over medium heat, cook chicken, pork, and beef in oil, until brown. Drain well.
• Stir in onion, bell pepper, celery, rutabaga, carrots, cabbage, green beans, potatoes, corn, tomatoes, salt and pepper and simmer over medium-low heat all day long, adding water as needed, until thickened.