Midwest Livings Bouja Burgoo Recipes

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.

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.

Steps:

• Lightly season the chicken, beef, and lamb all over with salt and black pepper.
• In a large Dutch oven, heat the oil over med-high heat until shimmering.
• Working in batches, brown the meats on all sides, about 7 minutes per batch.
• Drain the meats on a paper towel-lined baking sheet.
• Add the onions, carrots, celery, and bell pepper to the pan.
• Cook, stirring, until slightly softened, about 5 minutes.
• Add the jalapeno and garlic; cook for 2 minutes.
• Return the beef and lamb to the pan (cover the chicken with plastic wrap and refrigerate until ready to use).
• Stir in the broth or water, the crushed tomatoes and 1 tablespoon salt.
• Bring the mixture to a boil; decrease heat to a simmer, cover, and cook for 1 1/2 hours.
• Return the chicken to the pan; cover and simmer for 45 minutes.
• Add the potatoes and simmer until all the meats are very tender and shred easily with a fork, 45 minutes longer.
• Remove the chicken from the pan; once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin; shred the chicken and return to the pan.
• Stir in the corn, lima beans, Worcestershire sauce, and hot sauce.
• Simmer until the vegetables are hot and the stew reaches the thickness you like, 10-15 minutes.

Steps:

• 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.

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.

Steps:

• Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
• Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
• Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
• Soups and Stews The World Over.

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.