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RECIPES/Soups
Burgoo Cajun stew
INGREDIENTS
2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
1 (4-pound) chicken
8 quarts cold water
1 1/2 pounds potatoes
1 1/2 pounds onions
1 bunch carrots, peeled and sliced thickly
2 green peppers, seeded and chopped
2 cups chopped cabbage
1 quart tomato puree
2 cups whole corn, fresh or canned
2 pods red pepper
2 cups diced okra
1/2 cup chopped parsley
2 cups dry lima beans
1 cup diced celery
3/4 cup Kentucky bourbon
Salt and pepper
Tabasco
Steak Sauce
Worcestershire sauce
Instructions
1. Put the pork, veal, beef, lamb, and chicken into a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4—6 hours.
2. Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, lima beans, celery, and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 6 hours.
4. Season to taste with the salt, pepper, Tabasco, steak sauce.
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RECIPE FACTS

Servings: 8

Nutritional information per serving

No nutrition information available

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