Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > > That's our dinner. We had that freak heat wave and now it is cool
> > > and rainy. So I made the stew. It smelled so good while cooking
> > > that the cats looked up at me with big eye, licking their lips.
> > > It has potatoes, white beans, creamed corn, corn, peas, green
> > > beans onions, celery, salt, pepper, parsley and bay leaves. Also
> > > a very small amount of Wondra flour. The creamed corn was a boo
> > > boo. I don't usually buy it and didn't realize I had grabbed the
> > > wrong can until I saw it going in. It did add nice body to it so
> > > it needed very little thickening.
> >
> > With minor variation, that is called burgoo here.
>
> That's strange. All of the recipes I've seen for burgoo have been a
> combination of meats.

The classic does but some are single meat sorts, normally made for
smaller families (aiming for 2-3 serings, tops 4).

Since Burgoo has *huge* variation, there isnt really a single 'this is
burgoo' that works for all.

In my neck of SC as a kid along the smokey mountains, it had to have
squirrel or possum as one of the meats or they called it something
else. If it had only squirrel, it was squirrel stew, same for possum
being possum stew. If you added chicken though, it became 2 meats and
was burgoo. Elsewhere, chicken and pork combined can be called burgoo
and oddly to me, here along the east coast in spots, if you combine a
seafood and chicken and/or pork, it's also called burgoo.

Some use a tomato sauce base (I do, canned chunks or break up whole
stewed ones a bit) while others scream that tomatoes do not belong in
burgoo. Some use potatoes (I do not, feels a strange match) but yours
did and quite a few do. The only 'one off' in your recipe to me was
the bay leaf. I'm not saying that is bad, just something I have tasted
but it is used in some versions. Canned creamed corn is pretty common.
Celery I've seen mostly in local versions (where there's a lot of
seafood added) but others use it.

Either way, that sort of 'toss many things in' is what I'd call a
burgoo and it sounded good to me. Your's was a meatless version but
that's ok.

Here's what I have on my recipe base for it, starting with a version of
my own:

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's burgoo fusion
Categories: Xxcarol, Crockpot
Yield: 16 Servings

28 oz Can minced tomatos
28 oz Can water
4 tb Osem brand chicken broth
1 ea Leek, minced
1/2 lb Chicken thighs
1/2 lb Chopped broccoli spears
1/8 ts Patis
1 c Carrots, chopped
1 c Corn
1/2 lb Italian meatballs

Charlotte got to cooking and though it's not at all 'italian' this
seems a bit close to us. The dish is made with deboned cooked
chicken thighs so you have shreds of meat. Dunno about you but we
always have a few extras of cooked chicken thighs from our 'adobo
chicken' (boiled chicken in adobo seasoning from Goya).

So we started with the idea of an italian tomato vegetable soup, but
the leeks looked so tastey and they grow them in italy too right? In
they leapt with a can of ground tomatoes and a can of water. Then
italians grow carrots right? So, we chopped up 2. Oh, they raise
chickens right? So we looked and found some leftover frozen
pre-cooked ones and tossed them in (later we deboned them but you can
start with boneless uncooked ones). Then we added some italian
meatballs (I mean, thats classic italian right?). Looking it over,
we tossed in 3 whole corncobs which we scraped down later but you can
use a can of corn here just fine. The broccoli is the spears off a
chinese broccoli but you can use the stems of regular just fine.

Taste test and we added a little patis and black pepper.

Now, this started as 'italian' and we served it with crusty italian
bread, but we also found it takes really well to a nice hunk of
chedder melting in the serving bowl.

One of these days if we keep trying to make italian, we will succeed.
Meantime, this was mighty tastey stuff!

From the VB kitchen of: xxcarol 23FEB2008

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beaumont Inn Burgoo
Categories: Soups/stews
Yield: 6 Servings

1 lb Mixed cooked meats (beef;
- lamb, pork, chicken,
- game, etc
1/2 ga Chicken stock
1/2 ga Beef stock
1 oz Worcestershire sauce
1 c Tomatoes; diced
1 lg Onion; diced
1 Celery; diced
1 sm Green bell pepper; diced
1 lg Potato; diced
2 lg Carrots; diced
1/4 c Peas
1/2 c Okra
1/4 c Lima beans
1/2 c Yellow corn
2 ts Garlic; minced
Salt and pepper to taste

Recipe by: Beaumont Inn

Combine all ingredients and bring to a boil. Reduce heat and simmer
for 2 hours, skimming the top as needed.

Note: Many regional versions of this soup are thick enough to stand
your spoon in. I developed this recipe to be a lighter first course
soup. Its history dates back to before the civil war and is a
favorite at Kentucky Derby time.

Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835
by Bill Webster > on Oct 10, 1997

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Burgoo
Categories: Stew, Beef, Main dish
Yield: 20 Servings

3 lb Ready to Cook BroilerChicken
12 c Water
1/4 ts Pepper
56 oz (2 cns) Tomatoes
2 c Coarsely Chopped Carrots
1 c Chopped Celery
2 tb Packed Dark Brown Sugar
4 Whole Cloves
1 Bay Leaf
32 oz (2 cns) Butter Beans
2/3 c Unbleached All-purpose Flour
2 lb Beef Shank Cross-cuts
1 tb Salt
6 Slices Bacon
1 c Cubed Peeled Potatoes
1 c Chopped Onion
1 c Chopped Green Pepper
1/4 ts Crushed Dried Red Pepper
1 Clove Garlic, Minced
4 Ears Of Fresh Corn
10 oz Frozen Cut Okra

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken
and beef from bones; discard skin and bones. Cube beef and chicken.
Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble
bacon, set aside. To reserved broth in Dutch oven, add cubed beef,
undrained tomatoes, potatoes, carrots, onion, celery, green pepper,
sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1
hour, stirring often. Remove cloves and bay leaf. With knife, make
cuts down center of each row of corn kernels and scrape off of cobs.
Add corn, cubed chicken, undrained beans, and okra to Dutch oven;
simmer 20 minutes. Blend flour and reserved bacon drippings; stir
into stew. Cook until stew thickens. Salt to taste. Garnish with
parsley and serve hot with baking powder biscuits for a great meal.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Harry Young's Burgoo
Categories: Soups & sto, Chicken, Pork
Yield: 10 Servings

1 Pork loin, 2-2 1/2 lbs
1 Frying chicken, 2-2 1/2 lbs
12 c Water (up to 14)
4 lb Ground beef
6 c Whole kernel corn, frozen
5 c Purple hull peas, frozen
5 c Lima beans, frozen
3 c Cabbage, chopped
2 md Potatoes, peeled, cubed
2 md Onions, chopped
1 cn (46 oz) tomato juice
1 cn (16 oz) whole tomatoes,
-undrained, chopped
2 c Okra, frozen, cut up
1 lb Carrots, diced
1 Green pepper, chopped
3/4 c Celery, chopped
1/4 c Fresh parsley, chopped
1 tb Crushed red pepper (up to 2)
1 tb Salt
1 tb Celery salt
1 1/2 ts Pepper

Combine pork, chicken, and 12 cups water in a large Dutch oven; bring
to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,
reserving broth. Remove bone, and shred pork. Skin, bone, and shred
chicken. Return meat to broth. Brown ground beef in a large skillet,
stirring to crumble; drain. Add ground beef and remaining ingredients
to broth. Return to a boil. Reduce heat, and simmer, uncovered, 2
hours; stir often. Add water for a thinner consistency, if desired.
Yield: 2-1/2 gallons

Source: Southern Living 1987 Annual Recipes; Harry M.Young, Jr,

Herndon, Kentucky

Recipe by: Harry M.Young, Jr. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by on Apr 17, 1997

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Kentucky Burgoo
Categories: Poultry, None
Yield: 8 Servings

20 x Minutes preparation time
3 x To 4 hours cooking time

MMMMM------------------------INGREDIENTS-----------------------------
1 Chicken; cut up (3 1/2lb)
1 ts Salt
1 ts Cayenne pepper
1 Garlic clove; minced
1 lg Unpeeled potato; cubed
1 lg Onion; chopped
1 md Greek bell pepper; chopped
1 c Carrots; sliced
1 c Fresh okra; or
1 pk -frozen okra
1 c Fresh lima beans; or
1 pk -frozen lima beans
16 oz Whole or stewed tomatoes
-undrained and chopped
17 oz Whole kernal corn; undrained
Worcestershire sauce
Hot pepper sauce
1 Jigger bourbon; optional
Fresh parsely; garnish

1. In large stockpot, combine chicken, salt, cayenne, garlic, and 2
quarts water; bring to a boil. Cover and simmer for 1 to2 hours,
unti chicken barely clings to its bones. While chicken simmers, chop
and prepare vegetables.

2. Remove chicken from broth. Remove and discard bones. Cut
chicken into pieces and return to broth.

3. Add vegetables and simmer, uncovered, for 1 1/2 to 2 hours, until
stew thickens and vegetalbes, save for the corn kernals, are barely
recognizable.

4. Season to taste with Worcestershire and hot pepper sauce. For an
extra kick, add a jigger of bourbon. Add parsley for garnish.

From: 365 Ways to Cook Chicken. Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

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