Best Midwest Livings Bouja Burgoo Recipes
BURGOO
Burgoo is a savory stew made from a varying array of ingredients, often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. The current self-proclaimed center of the burgoo universe is Owensboro, Kentucky. It is believed that the word "burgoo" originated during the 17th century on the high seas. Sailors subsisted on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book "Adventures by Sea" by Edward Coxere.
Provided by Julesong
Categories Meat
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
- Cover and 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 until crisp; drain, reserving drippings. Crumble 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 and simmer for 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.
Nutrition Facts : Calories 327.9, Fat 14, SaturatedFat 4, Cholesterol 70.4, Sodium 583.8, Carbohydrate 23.8, Fiber 4.6, Sugar 6.2, Protein 27.3
RIEDER'S BOUJA
Central Minnesota has welcomed people from many cultures and has been blessed by their food traditions. Here is a recipe for Bouja that came to us from Poland and has now become one of my home town's most enduring traditions, as well as a great fund raiser for local churches.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 3h
Yield 10 gallons, 100 serving(s)
Number Of Ingredients 12
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
Burgoo is the granddaddy of country stews. In its home state of Kentucky, it is one of the mainstays of Derby Day and is traditionally cooked in large kettles (usually in quantities no smaller than 5 gallons) set over outdoor fires. The ingredients vary with the cook, but to be an authentic Kentucky burgoo, the stew must contain mutton (now usually replaced by lamb). Ordinarily this good, old-fashioned stew cooks for 7 or 8 hours and is typically quite thick. In my recipe, the cooking time is cut slightly for a somewhat lighter stew.
Provided by Alan in SW Florida
Categories < 4 Hours
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 486.7, Fat 13.2, SaturatedFat 4.3, Cholesterol 142.3, Sodium 510.8, Carbohydrate 42.6, Fiber 8.1, Sugar 7.8, Protein 51.2
BURGOO
Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, horse sales, picnics, and other outdoor events. Its history dates back to before the Civil War. When available Burgoo includes squirrel, rabbit or other game meat. This is a good party dish. Serve mint juleps first, and hard cider with the Burgoo. Old fashioned wilted lettuce, cracklin' bread, watermelon pickle, and a dessert of Southern pecan pie will make your guests feel as if it really were Derby Day.
Provided by Olha7397
Categories Stew
Time 3h30m
Yield 25 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 411.2, Fat 28.7, SaturatedFat 10.3, Cholesterol 95.6, Sodium 1050.1, Carbohydrate 13.7, Fiber 2.8, Sugar 2.8, Protein 24.3
KENTUCKY BURGOO
Burgoo is a stew made with a variety of meats and vegetables and is a Kentucky tradition, often cooked in large pots and for events and barbecues on open fires. Who knows the origin of the word burgoo, it could be from a mispronunciation of the word barbecue to a mispronunciation of bird stew, but the origin remains a mystery. This recipe makes enough to feed an army and when my entire family gets together, that's about what we've got. My husband makes this for his hunting buddies. Adapted from Southern Living.
Provided by ratherbeswimmin
Categories Stew
Time 6h
Yield 6 quarts
Number Of Ingredients 24
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.
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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