Ingredients for Burgoo
- Pork Shank
- Veal
- Beef
- Lamb Stew Meat
- Stewing Chicken
- 8 cups water
- 2 tsp salt
- 2 bay leaves
- Potato
- 2 large carrots, peeled and diced
- 2 stalks celery, sliced
- Green Peppers
- 1 (28-ounce) can crushed tomatoes
- 2 fresh tomatoes, chopped
- Dried Hot Chili Peppers
- Whole Kernel Corn
- Fresh Okra
- 1 cup dried lima beans (soaked overnight)
- 1 small head of cabbage, shredded
- Worcestershire Sauce
- A.1. Original Sauce
- Cayenne Pepper
- 1/4 cup chopped fresh parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Burgoo? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Burgoo
- In a very large (12-quart or larger) kettle, combine 2 lbs squirrel or rabbit meat (or 3 lbs other game meat), 2 lbs bone-in chicken pieces, and 8 cups water.
- Season generously with 2 tsp salt and 2 bay leaves.
- Bring to a simmer over medium heat, then reduce heat to low. Simmer uncovered for 2 hours, or until the meat is very tender and falls off the bone.
- Remove meat and chicken from the pot. Let cool slightly, then shred all meat from the bones, discarding bones and skin. Cut meat into bite-sized pieces.
- Skim off excess fat from the broth, or chill the broth completely and remove the hardened fat layer.
- Return the shredded meat and chicken to the broth.
- Peel and dice 3 lbs potatoes, 2 large onions, and 2 large carrots. Add to the pot along with 2 stalks celery (sliced), 1 green bell pepper (sliced), 1 (28-ounce) can crushed tomatoes, 2 fresh tomatoes (chopped), 2-3 small hot peppers (minced, adjust to taste), 2 cups frozen corn, 1 cup sliced okra, 1 cup dried lima beans (soaked overnight), and 1 small head of cabbage (shredded).
- Simmer gently over low heat for 2-3 hours, or until the vegetables are tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Season with 2 tbsp Worcestershire sauce, 1 tsp cayenne pepper (or more, to taste), and additional salt to taste, if needed.
- Just before serving, stir in 1/4 cup chopped fresh parsley.
- Serve hot in soup bowls or large serving spoons. Garnish with extra parsley, if desired.
- Serve with old-fashioned wilted lettuce, cracklin' bread, watermelon pickles, and Southern pecan pie for a complete Kentucky Derby experience!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
11g
Fat
51g
Carbs
4g
